Troubadour Bread & Bistro

"If you want to grab something quick to have on hand before hitting the wineries, drop by Troubadour Bread & Sandwiches. The excellent bread is baked in-house, and the thick sandwiches filled with options like pastrami, chicken salad, and goat cheese with pesto and vegetables are sturdy enough to last a few hours while you visit a few wineries. They’re perfect for a picnic lunch between wine-tasting stops or to nibble on as you wait in traffic on the drive home. It wouldn’t hurt to snag a loaf of sourdough to bring home, either." - allison green

"Owners Melissa Yanc and Sean McGaughey worked together at SingleThread (as a baker and sous-chef, respectively), but the married couple left fine dining to forge their own path—though they haven’t strayed too far. This winsome little spot is a sandwich shop and bakery by day (the pair also run popular nearby Quail and Condor), but the creative itch led them to offer an intriguing prix fixe menu at night, interpreting classic French cuisine through a contemporary California lens. Served on gorgeous antique plates that look as though they might have been pillaged from the tomb of Escoffier, the likes of asparagus chartreuse with trout roe and halibut à la Normande with lobster mousseline are especially becoming, and the charming service doesn’t hurt either." - Michelin Inspector

"They further expanded their footprint in the quaint wine country town with Troubadour, a sandwich shop by day and a French bistro by night that’s located not far from Healdsburg’s central square." - Lauren Saria

"The daily special was a wagyu roast beef number, stacked high with thinly sliced beef and thick slices of white cheddar cheese." - Paolo Bicchieri

"And if you’re making a trip to wine country, stop by the new Troubador sandwich shop after it opens this month. The Chronicle reports owners Melissa Yanc and Sean McGaughey of Healdsburg bakery Quail & Condor plan to serve classic sandwiches with a twist — think an Italian sandwich dusted with a layer of Parmesan cheese." - Becky Duffett