Troubadour Bread & Bistro splits its day in two. Mornings and afternoons, it operates as a bakery and coffee bar, turning out long-fermented sourdough and sandwiches built on that bread. Come evening, the same space becomes Le Dîner, an intimate bistro serving a 7-course tasting menu in the main dining room, with an 11-course Chef's Table offered in a private study.
The cooking pairs French classical technique with California ingredients, a thread that runs from the bread program through the tasting menu. Troubadour is run by Sean and Melissa McGaughey, who also operate sister bakery Quail & Condor.
Michelin awarded Troubadour one star in its 2026 guide, and Sonoma Magazine named it among the city's best in 2025.
The cooking pairs French classical technique with California ingredients, a thread that runs from the bread program through the tasting menu. Troubadour is run by Sean and Melissa McGaughey, who also operate sister bakery Quail & Condor.
Michelin awarded Troubadour one star in its 2026 guide, and Sonoma Magazine named it among the city's best in 2025.