From the Well was shaped by hand over several years by owner Anthony DeVictor, with a focus on material honesty, reuse, and honoring the home’s history. Randall Paulson Architects partnered with us early on to help design the space, and Alan Davis and his team brought the experience and technical expertise needed to execute the work and bring the vision to life.

We offer limited large-format and pre-order options depending on season and capacity. Because our baking relies on long fermentation and small-batch production, availability is intentionally limited. For current offerings and lead times, please inquire here: info@fromthewell.com.

At this time, we do not host private events. Our focus is on serving the daily rhythms of the shop and the community. That said, we occasionally collaborate on special gatherings and pop-ups—follow along to stay in the loop.

We prioritize seasonal, local, and thoughtfully sourced goods whenever possible. Our baked items are made in-house, and the provisions, flowers, and market goods we carry are selected from makers and producers who share our values around quality, craft, and care.

FTW is a carefully curated space shaped by craftsmanship, materiality, and a shared appreciation for meaningful goods. We welcome submissions from artists, makers, and brands whose work feels aligned with the spirit of the shop. Every inquiry is thoughtfully reviewed, and while responses may not be immediate, we’ll be in touch when there’s a natural fit for the space. Please inquire here: info@fromthewell.com.

All of our bread is naturally leavened, made without commercial yeast. We rely on wild fermentation, time, and careful handling to develop flavor, structure, and digestibility. Each loaf is hand-shaped and baked in small batches, which means no two are exactly alike—and that’s intentional.

In time, yes. We’re approaching gluten-free offerings with the same level of intention, care, and thoughtfulness that shapes everything at FTW. As we continue refining our naturally leavened program and kitchen processes, we’ll share more when the offering feels fully realized.