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Seylou has been making news since it first opened three years ago. The Washington Post praised this Shaw bakery for “taking local grains to another level.” But Seylou is isn’t just a bakery–it’s also a mill! Organic, locally-grown grains are freshly ground on site. Bread is baked in a hand-built, wood-fired oven.

In this live Zoom event, we’ll visit Seylou’s kitchen with head baker and co-owner Jonathan Bethony.  We’ll see the entire process, from grain to loaf. And we’ll learn how milling has evolved since Peirce Mill was built 200 years ago!

Click here  to become a member.

The first 20 members to RSVP can pick up a free loaf of bread at Seylou Bakery & Mill!

RSVP: education@friendsofpeircemill.org

Seylou Bakery & Mill

926 N Street NW
Washington, DC