"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 post impressive loaves of pain au levain, einkorn, and others. 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, Stephanie Carter
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