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.

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.

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.

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 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.