The Story Behind Seylou: Bethony’s Mission to Change the Way We Eat Bread

Seylou: A Bakery Built from the Grain Up

When Bethony and Azeez opened Seylou in 2017, they wanted to control every step of the process, from sourcing grains to milling flour in-house. Inside the bakery, a custom wood-fired oven serves as the heart of the operation, where loaves undergo long fermentations, soaking, sprouting, and nixtamalization—traditional methods that enhance both flavor and nutrition.

Their approach is about changing perceptions. At a time when most bakeries lean toward refined white flours, Seylou’s focus on 100% whole grain baking stands apart. Every loaf, croissant, and pastry is made with freshly milled flour from regional grains, sourced from farmers who are just as committed to sustainability and biodiversity as the bakery itself.

While whole grain baking can be a harder sell in a world that often prioritizes light, airy breads, Bethony sees it as an opportunity to educate. He regularly connects with customers, explaining the story behind each loaf, the unique properties of different grains, and why freshness matters. That transparency is built into Seylou’s space—the sacks of grain aren’t tucked away in a backroom; they’re right there, part of the experience.

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A Team Effort: Balancing Craft and Business

Running a bakery as ambitious as Seylou isn’t a one-person job. Jessica Azeez, Bethony’s wife and business partner, plays a key role in managing day-to-day operations, ensuring that the bakery runs smoothly while balancing customer preferences with Seylou’s commitment to whole grain baking. She often describes it as a constant dialogue—listening to the needs of their customers while staying true to their core values.

Seylou’s small team is another essential part of its success. With a grain-to-loaf process that requires precision and patience, the bakers work with an attention to detail that extends beyond technique—it’s about understanding why each step matters. That culture of learning and experimentation is what keeps Seylou at the forefront of the conversation about whole grain baking.

Looking Ahead

For Bethony, Seylou is just the beginning. His passion for regenerative agriculture and sustainable food systems continues to shape the bakery’s future. He works closely with farmers to introduce less common grain varieties into Seylou’s offerings, creating demand for crops that support soil health and biodiversity.

As more customers become interested in where their food comes from, Seylou is helping lead the shift toward a more sustainable, grain-conscious future.

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