Today we’d like to introduce you to Jessica Azeez.
Jessica , we appreciate you taking the time to share your story with us today. Where does your story begin?
Jonathan and I started Seylou in 2017. Jonathan’s journey began with a trip to Senegal in 2007, where his passion for bread and local grains first took root. The word “Seylou” is actually the name of an eagle in that region—a place we continue to visit and support today, as it is home to many dear friends.
After his extensive study and work in the San Francisco Bay area and at the Washington State University Bread Lab, we felt ready to open a whole grain, locally sourced, fresh-milled sourdough bakery. We chose to build this on the East Coast to be closer to our families as we pursue our mission.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
There are always challenges but there are always solutions as well. It is not easy running a small family business but it is extremely rewarding. Equipment failures are one of the main obstacles. We have an incredible staff who show up and are dedicated to their craft and we are extremely grateful for that.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
We are a truly unique bakery. There is no white flour in our operation. There is also no white sugar. We mill our own flour and bake with whole grains. We use alternative sweeteners as well such as maple, honey and panela. All of our grains are grown in the Mid Atlantic.
Do you have any advice for those looking to network or find a mentor?
I feel that you always meet the right people at the right place at the right time. We made many connections when we lived on the West coast. Craig Ponsford, Dave Miller, Josey Baker, Chad Robertson, Dr Steve Jones, Dan Barber, Sam Fromartz to name a few.
Pricing:
- Pain au levain = $15
- Plain Croissant = $6.25
Contact Info:
- Website: https://www.seylou.com
- Instagram: @seyloubakery
- Facebook: Seylou
