Seylou Bakery in Washington

Coronavirus disease (COVID-19) Situation

confirmed cases

111820082

deaths

1219487

United StatesSeylou Bakery

 

closed

🕗 opening times

Mondayclosed
Tuesdayclosed
Wednesday-
Thursday-
Friday-
Saturday-
Sunday-
926, N Street Northwest, 20001, Washington, US United States
contacts phone: +1 202-842-1122
website: www.seylou.com
larger map & directions
Latitude: 38.9071006, Longitude: -77.0250469

comments 5

  • Augusto Cangahuala

    Augusto Cangahuala

    ::

    Delicious bakery! They have a mill and a brick oven on site. Jonathan and his team are the kindest people around making everyone feel welcome and at home. A must if you are in this area!

  • en

    Peggy k

    ::

    We have been going here almost every week while in town. Love most of their breads specially horse and rye. Their croissants are really good. Some of their sweets are too sweet for me like their cookies and brownies. I wish they would come up with some seasonal items.

  • Holden Benjamin

    Holden Benjamin

    ::

    This place is great! Such an energetic staff and the space is really industrial chic with calm vibes. Great place to get a little work done or just duck into. Very unique!

  • Matt Spohn

    Matt Spohn

    ::

    Amazing little shop. The bread and pastries are first class. And the butter coffee is amazing. The staff was very friendly and told us all about their process.

  • David Pabian

    David Pabian

    ::

    Great bakery working with whole grains. They mill everything themselves and work by hand so get there early for the bread as it tends to sell out and they can only produce so much. Bread usually comes out around 1 p.m. Everyone there is clearly working really hard to make great products. Everyone is super friendly and knowledgeable. Definitely my go to for bread now. The pastries are great as well. Check out the wood fired oven and peak through the window to see the mill they use on site. Highly recommend stopping in if you're in the area. Worth a trip if you're not.

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