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The in-house stone mill sets Seylou apart from every other bakery in D.C., whole grains going from kernel to loaf under one roof. The team ferments the dough and bakes in a wood-fired oven imported from abroad, which explains the crust on those pain au levain loaves. Mornings bring whole grain croissants and an espresso bar, and on Wednesday nights the sourdough becomes the base for pizza, which is either a great idea or a threat to your routine.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Pain au levain
“The result is some of the most impressive loaves of pain au levain, einkorn, and others.”
Eater -
Whole grain croissants
“There are also rich pastries, like whole grain croissants and fruit scones, served in the morning alongside an espresso bar.”
Eater -
Fruit scones
“There are also rich pastries, like whole grain croissants and fruit scones, served in the morning alongside an espresso bar.”
Eater
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