Photo by Christina DeVictor
For five and a half years, Christina and Tony DeVictor built From the Well by hand, from exterior walls and floors to nearly every repurposed detail inside. The result is a scratch-made bakery, market and café next door to Fellows—and an answer to the wait times that came with Fellows’ rise as a Roswell destination.
“I was appalled when people walked up and we had to deliver a one-and-a-half-hour wait time,” Christina DeVictor says. “We needed to be able to shift them somewhere else.”
From the Well opened Dec. 31, 2025, as a 2,500-square-foot space that started simply with coffee and wine before the ovens were even plugged in. Now, with executive chef Andy Long (formerly of Lapeer Steak & Seafood) overseeing the culinary programs at both Fellows and From the Well, the family-owned business has launched its first full in-house food menu.
The new menu helps clarify what From the Well is—and isn’t. The restaurants are not meant to mirror each other. Fellows remains the sit-down destination, where guests settle in over shared plates and full service. From the Well is the more casual counterpart, with counter service, curbside pickup, outdoor seating, and café food designed to move more quickly.
Photo by Christina DeVictor
“Our culinary vision is similar: everything is handcrafted,” DeVictor says. “We’re making nourishing, beautiful food that people want to eat.”
No menu items overlap. From the Well leans into bread, including hand-rolled West Coast-style sourdough bagels and rustic sourdough boules displayed on an antique shelf. All of the bread is naturally leavened with a living starter instead of commercial yeast. “To not leave with a loaf would be criminal,” DeVictor says.
The pastry case holds muffins, cookies, and coffee cake made by Tony and recently hired pastry chef Ashley Blaylock, formerly of Staplehouse and Kimball House. Made-to-order breakfast leans savory, with a baked-egg sandwich layered with Heywood’s sausage, ricotta toast, and sourdough bagels finished with peaches, salmon gravlax or roasted tomato. Lunch keeps the same café spirit with quiche, a grain bowl, salad, and turkey and Italian sandwiches.
There is no espresso machine—yet. Instead, the beverage program focuses on cold drinks for the season, including tea, matcha, and cold brew lattes made from a custom Methodical Coffee blend. A honey cinnamon latte has emerged as an early standout.
Photo by Christina DeVictor
A wine wall features natural, low-intervention wines alongside a few classics. On Thursdays, From the Well stays open until 7 p.m. for wine, wine spritzes, and a rotating menu of seasonal bites. The weekly aperitivo-style offering includes a three-part wine tasting with 2-ounce pours built around different themes.
From the Well also features a 12-person tasting table and curated retail area with cards, gifts, and handcrafted finds, including goods from woman-owned P.F. Candle Co. A bakery counter sits to the right and will eventually have its own line, while the back opens to a sunken garden with pavers and greenery. Nearly everything inside has been repurposed, reflecting the couple’s love of old homes, found objects and handcrafted details.
Photo by Christina DeVictor
For DeVictor, the name ties the café back to the town it was built to serve. Roswell was nicknamed “The Well” when she was growing up, and she says the phrase felt like a nod to childhood. She and Tony are “Roswell people,” she says. They went to Roswell High School, and she currently serves as volunteer president of the Roswell Farmers Market. With From the Well, they want to give Roswell a place that feels made by locals, for locals.
“We want people to know how special our town is,” she says. “We’re doing that in our way, using our gifts. We love serving the community.”
Photo by Christina DeVictor
