Seylou Bakery

"Let’s be real — the coffee at your convention center meeting probably sucks. If you need a fresh brew, plus whole grain breads and pastries baked to perfection inside a giant oven, then book it across the street to Seylou. This bakery is hard to miss and it debuted as D.C.’s only whole grain bakery, mill, and coffee bar. The “financiers” (French almond cakes) are impeccable. Go for: A quick bite or coffee Distance from CC: 0.3 miles" - Tim Ebner

"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

"Charbel Abrache at Seylou Bakery makes my favorite croissant ever. They use local ingredients and flours that are milled in-house. The variety of grains adds a real depth of flavor to the baked goods and requires less sugar. Seylou was our office while we were building out Oyster Oyster. I fell in love with the bread and pastries. Plus, having delicious baked goods in any meeting is icing on the cake." - Rob Rubba

"A little-known fact about me is that I don't really have a sweet tooth. But when it comes to pastries, I absolutely love the whole-wheat croissant at Seylou Bakery."

"This Shaw bakery has a cult following for its dedicated practice of processing grain through its own stone mill, offering a weekly pizza night, and producing a dark hue on its whole-grain pastries. Seylou’s focaccia has the standard brown, crusty exterior and chewy interior, but with a definitive spin." - Lisa Ruland