Troubadour Bread & Bistro

Troubadour Bread & Bistro brings together a sourdough bakery and an intimate evening bistro under one roof in central Healdsburg. Created by chef Sean McGaughey and baker Melissa Yanc, the married couple who previously worked together at SingleThread, one of California’s most sustainability-focused Michelin-starred restaurants, Troubadour is the bistro counterpart to their beloved bakery Quail & Condor. By day it’s breads, pastries, and artisanal sandwiches. By night it transforms into Le Diner, a 20-seat prix fixe experience rooted in French technique and Sonoma County’s seasonal harvest.

Troubadour treats sustainability as a community responsibility. They partner with Zero Foodprint, joining a global network working to make the food industry part of the climate solution by directing restaurant surcharges toward regenerative farming projects. They also carry the Snail of Approval from Slow Food Sonoma North, awarded in 2024, recognizing their commitment to food that is “good, clean, and fair” for everyone in the supply chain.

Troubadour’s sourcing reflects the same values McGaughey and Yanc brought from SingleThread, applied at a neighborhood scale.

Troubadour is what “culinary citizenship” looks like in practice. McGaughey and Yanc left one of California’s most celebrated fine dining kitchens to build something smaller, more personal, and arguably more rooted. Zero Foodprint, Slow Food certification, long-fermentation baking, and a hyper-local menu don’t happen by accident. They’re the result of two people who understood sustainable dining at the highest level and chose to bring it to a neighborhood bistro in Healdsburg. For Tinġo, it’s exactly the kind of place worth celebrating.