SEYLOU LLC
Bakery · Shaw ·
Artisan bakery milling grains onsite for breads & pastries
Artisan bakery milling grains onsite for breads & pastries
"Unique among D.C.’s bakeries, Seylou is the first and only D.C. bakery to operate an in-house mill. The Blagden Alley bakery is committed to the traditional ways of baking as owner Jonathan Bethony mills whole grains and ferments his loaves before popping them into an imported, wood-fired oven. The result is some of the most impressive loaves of pain au levain, einkorn, and others. There are also rich pastries, like whole grain croissants and fruit scones, served in the morning alongside an espresso bar. Plus, the bakery’s whole grain sourdough becomes the base for pizzas each Wednesday night. Pre-orders and delivery available through the website." - Tierney Plumb
"Any baker will tell you that working exclusively with whole grain flour is an exercise in insanity. And yet Seylou succeeds in not only doing, but nailing, the impossible. You won’t find white flour, granulated sugar, or instant yeast at this Blagden Alley bakery, where locally-sourced grains are freshly stone-milled in an open kitchen. Come here in the morning for one-of-a-kind, naturally-leavened loaves, doughnuts, muffins, cookies, and cakes. There's a new sandwich most days, and it always lives up to the dictionary definition of the word “special." - omnia saed, mekita rivas, tess shiras, allison robicelli
"Listed as a standout neighborhood bakery and included among the establishments that draw diners to the area." - Eater Staff
"Any baker will tell you that working exclusively with whole grain flour is an exercise in insanity. And yet Seylou succeeds in not only doing, but nailing, the impossible. You won’t find white flour, granulated sugar, or instant yeast at this Blagden Alley bakery, where locally-sourced grains are freshly stone-milled in an open kitchen. Aside from doughnuts, cookies, and cakes, Seylou serves a different sandwich most every day, and it always lives up to the dictionary definition of the word “special.”" - omnia saed, allison robicelli
"Any baker will tell you that working exclusively with whole grain flour is an exercise in insanity. And yet Seylou succeeds in not only doing, but nailing, the impossible. You won’t find white flour, granulated sugar, or instant yeast at this Blagden Alley bakery, where locally-sourced grains are freshly stone-milled in an open kitchen, and baked into one-of-a-kind, naturally-leavened loaves, doughnuts, muffins, cookies, and cakes. Leaving with some pain au levain in your totebag should be mandatory, but it’s not the only reason to stop in. Unsurprisingly, people who are serious about bread can make a seriously mean sandwich. There’s a new one most every day—on a recent visit a generous slick of labneh anchored lamb merguez inside an heirloom wheat baguette—and it always lives up to the dictionary definition of the word “special.” Though most days it closes after lunch, Seylou opens its doors from 5:30-8 every Wednesday for pizza night. Whenever you go, order confidently—though the menu changes regularly, it does not seem to miss. photo credit: Nina Palazzolo photo credit: Nina Palazzolo photo credit: Nina Palazzolo photo credit: Nina Palazzolo Pause Unmute" - Allison Robicelli
