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…