Food > Bread

A Washington, D.C. Bakery is Transforming the Way We Eat Bread

4 monthes ago   |   By

SEYLOU is a bakery and mill in Washington D.C. built around the art of whole grain baking. SEYLOU works with local farmers to source organic seeds to bake into 100 percent whole grain breads, and creates nutritious pastries and baked goods to reinstate bread as a part of a healthy diet.
Jonathan Bethony is the co-owner and Head Baker at SEYLOU. Bethony trained at Michel Suas' San Francisco Baking Institute , worked at Washington State University's Bread Lab, and has collaborated with top farm to table chefs, including Dan Barber and Marc Vetri, for fresh ways to cook local grains. He's...
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