Guy Davis had a vision.
As the owner of High Country Wine & Provisions and winemaker behind the award-winning Davis Family Vineyards in Sonoma County, he understood how the right bread could elevate a wine experience.
For a wine bar that serves focaccia at every table, he wanted something special – artisan bread that would complement his carefully curated wine selection and match the handcrafted ethos of his business.
The solution arrived through what Davis calls “supposed to happen” serendipity.
Seth Bouchard, one of his wine specialists, recently moved in with Paulina McDonald, a pastry chef at High Hampton who had just obtained her cottage food license. Their move to a larger house allowed McDonald to launch her bakery program, and when she asked if High Country could serve as her showcase for locally made artisan breads, Davis immediately saw the potential.
“Wine and bread and cheese and meats and charcuteries—they’re all in the same lane,” Davis explains. “It’s a common thread.”
That thread now includes sourdough loaves, traditional baguettes, buttermilk biscuits and focaccia, displayed in hanging baskets that give the corner a French bakery feel.
Paulina McDonald and Guy Davis
McDonald, a Culinary Institute of America graduate who works under James Beard-nominated pastry chef April Franqueza at High Hampton, brings serious credentials to the partnership. For Davis, whose wines have earned multiple gold medals and a recent Best of Class recognition, quality remains non-negotiable.
“Her biscuits are really flaky and puffed,” he notes. “The sourdough has a really nice crumb and the crust is thin with perfect consistency. She’s a pro.”
The bread arrives three times weekly and integrates seamlessly into the wine bar experience. The focaccia now anchors every table service while also being available for retail purchase.
The bread program establishes the foundation for Davis’s broader plans. A private speakeasy-style club is planned for the lower level, accessible to wine club members. Eventually, morning coffee service with pastries will expand the offerings, and McDonald’s croissants – which Davis compares favorably to Paris bakeries – will likely join the rotation.
The success speaks to something larger than convenience or quality. When your wine specialist’s girlfriend happens to be exactly the baker you need, you don’t question the timing – you just clear space for the baskets.
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