From the Well began as a long-term decision, not a finished plan.

We leased the building next door to create more parking, store dry goods, and make space for a bakery we hoped to build one day, along with whatever else might reveal itself over time.

Bread is the foundation. Naturally leavened bread requires slow, disciplined work that values process over speed. It is made with thoughtfully sourced grains and given the time it needs to develop fully.

Once we were in the space, the rest revealed itself. We responded to what was already there, the materials, the light, and the way the rooms wanted to be used. Design decisions emerged through discovery, restraint, and an ongoing interest in repurposing and reuse rather than perfection.

From there, the shop grew naturally from what we love. Good coffee. Considered wine. Well-made goods chosen for their usefulness and longevity. Nothing is precious. Everything is intentional.

The space is built with honest materials like wood, concrete, and worn finishes, meant to be used daily. It is built to wear well over time.

From the Well is a working place. Bread proofing. Coffee brewing. People coming and going. A space shaped by use, guided by care, and sustained by the community that gathers here.