Feast and Field heads to Washington D.C. to explore universally loved bread. We go behind the counter at top bakery, Seylou Bakery & Mill, run by one of the D.C. area’s biggest and brightest bakers, Jonathan Bethony. From his devotion to locally grown grain sourcing to his drive to support food security and regenerative farming, Bethony’s expertise and community impact go well beyond the art of baking bread (as good as he is at it).
For those at home, bread making has turned into a popular pastime, but if you haven’t quite mastered this skill, we’ve got tips for even the most beginner of bakers, answering 101 questions like: What is a sourdough starter, anyway?
When you’re ready to get your hands dirty, writer and chef, Summer Whitford, offers a few of her favorite recipes, from brioche to focaccia.
With utmost intentionality, Seylou’s Jonathan Bethony supports regenerative farming with his fresh-milled breads and pastries.
A close partnership with local farmers and seasonality shapes the menu of picture-perfect fresh-milled bread and pastries.
Bread-baking can be sneakily technical, but with proper tools and careful planning, you can make your own delicious loaves at home.
Learning how to start a sourdough starter is key to making fresh, homemade bread with a slight tang and tender crumb.