About this episode

Jonathan Bethony discusses the deeper connections between baking, farming, and community.

What if the best bakery in town isn’t really in the bread business? Jonathan Bethony, founder of Seylou Bakery in Washington, D.C., has built one of the country’s most respected bakeries around a simple but profound idea: every loaf begins long before flour reaches the mixing bowl. It begins with healthy soil, thoughtful farmers, heritage grains, and relationships built on trust. In this episode, Jonathan shares an extraordinary personal journey that spans the Adirondacks, Senegal, Washington's Bread Lab, and ultimately the creation of Seylou. Along the way, we explore how faith, service, and curiosity shaped his approach to baking and why he believes a bakery can become a place that reconnects people not only with their food, but with one another. In this episode: Why Seylou is “more than a bakery” How regional grain farmers are rebuilding local food systems The importance of fresh-milled whole grains and heritage wheat What regenerative agriculture means from a baker’s perspective The unexpected journey that took Jonathan from music to Senegal to baking How partnerships between farmers and bakers create better food for everyone Why slowing down and knowing where our food comes…

People in this episode

Host: Dana DiPrima

Guest: Jonathan Bethony

Topics covered

• baking
• local food systems
• regenerative agriculture
• heritage grains
• community connection
• food sourcing

Keywords

• Seylou Bakery
• Jonathan Bethony
• regenerative agriculture
• heritage grains
• local food systems
• community
• baking

Mentioned in this episode

Organizations: Seylou Bakery, Washington's Bread Lab

Places: Washington, D.C., Adirondacks, Senegal

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