Baker Jonathan Bethony is looking pensively into the giant mixer that’s activating, enlivening, and strengthening a batch of dough at Seylou Bakery & Mill, the new production facility and cafe officially opening Thursday, November 30, in Shaw.
“The dough is forming bonds,” says Bethony, who co-owns the bakery with his wife, Jessica Azeez. “We form the same kind of bonds as people. I want this to be a place that brings it all together and fosters community and conversations between farmers, bakers, and customers.”
Seylou is the first and only D.C. bakery to operate an in-house mill. Whereas most other bakeries get bulk deliveries of flour, Seylou gets bulging sacks of wheat berries and other whole grains from local farmers.
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