You can find house-milled flour at the Healdsburg Shed — and a whole lot more.
Imagine the San Francisco Ferry Building Marketplace — only miniaturized, condensed, moved to Wine Country, and all owned and operated under one umbrella by one couple.
That’s what Healdsburg Shed is like.
It’s also the winner of the 2014 James Beard Award for “Best Restaurant Design.” So, you know it’s a beautiful place to behold.
It’s also so much more than just a restaurant. The soaring, 10,000-square foot space is also a retail cookware store, a fresh produce stand, a gourmet foods purveyor, a mill (yes, they grind their own fresh flour there), a kombucha bar, and a community gathering space for concerts, movies, visiting chef dinners, and cooking demonstrations.
As owner Cindy Daniel describes her nearly three-year-old endeavor, “It’s all to celebrate good farming, good cooking, and good eating.”
The award-winning design.
Everything under one roof.
Daniel, who has an air of Alice Waters about her, and her husband, Doug Lipton, an environmental scientist, left San Francisco 20 years ago to start a 15-acre farm in Healdsburg, about five miles from the Shed.
Daniel had a yoga studio and a retail store in San Francisco; Lipton once ran a food co-op in Boulder, CO in the 1970s. But this is their first restaurant.