New Bakery, Old Baking Method

 

Jonathan Bethony uses his experiences in West Africa and other places to bring the ancient art of bread-making to Washington, D.C.

His bakery, Seylou, is different from most bakeries around the country. Bakers¹ there grind whole grains in their own mill. They also buy their grains from local farmers.

Started in Senegal

More than 15 years ago, Bethony visited Senegal to learn West African drumming. During his time living in a small desert village, he became interested in working with local farmers. He wanted to help local people who were struggling to get enough food.

When he came back to the U.S., Bethony began working in restaurants and discovered a love for baking.

Later, Bethony started working for the Washington State University’s Bread Lab. There, he developed new ways of using many kinds of locally grown wheat, without wasting any of their components³.

For Bethony, having his own bakery was the next step in using the skills he had learned and developed over many years. In November, he opened his bakery and called it Seylou, which means “eagle” in the West African language of Mandinka.

Milling local grains

At Seylou, it is important to use local ingredients. They get all of their grain fresh from local farmers. Bethony uses about 20 different kinds of organic grains in making his bread.

He said, “We use several varieties of wheat alone, and about 3 different ryes…Our mission here is to use what they call underutilized grains, which is important to grow in the organic system.”

Bethony adds that a lot of the soil in the area has been damaged from growing tobacco. He said growing millet⁴ helps bring life back to the soil.

Bethony is one of only a small number of bakers around the United States who mill their grains on-site, meaning at the bakery. This has caught the attention of food and environment reporter Sam Fromartz, who has written a book about bread called, "In Search of the Perfect Loaf."

He says knowing how to mill and knowing which grains to use is what gives each kind of bread its individual taste and feel.

Fromartz said, “When you start baking with grains from particular farmers, the grains will be different in each farm. So, Jonathan, in a sense, is adjusting each batch⁵ of grain that he mills. So, he’s kind of mixing and matching and playing with his ingredients”

He said that Bethony is part of a developing movement in the American food industry. More bakers are returning to “old food ways” by trying to bake with whole grains.

Whole grain pastries⁶

One-hundred percent organic whole grain is not only for making bread. Seylou also makes pastries using whole grains.

Bethony said his work is easy because he surrounds himself with like-minded people, like his pastry⁷ chef, Charbel Abrache.

But, Bethony said Seylou would not work without the support of his business partner and wife, Jessica Azees.

It's the taste

Seylou's baked products are rich in natural minerals and vitamins, but the taste is what brings people back to the store. This makes Bethony happy, because he wants people to eat food that is healthy for them, but still enjoyable.

“When you’re going to a pastry shop or a bakery, there is excitement…I don’t want to take away any of this experience,” Bethony said.

I’m Phil Dierking.

Words in This Story

adjust - v. to change (something) in a minor⁸ way so that it works better?

bakery - n. a place where bread, cakes, cookies, and other baked foods are made or sold?

component² - n. one of the parts of something (such as a system or mixture)?

ingredient - n. one of the things that are used to make a food, product, etc.?

organic - adj. grown or made without the use of artificial chemicals?

pastry - n. dough⁹ that is used to make pies and other baked goods?

mill - n. a machine for grinding grain?

tobacco - n. a plant that produces leaves which are smoked in cigarettes, pipes, etc.?

wheat - n. a kind of grain that is used to make flour for breads, cookies, etc?

particular - adj. used to indicate that one specific person or thing is being referred to and no others

1 bakers   

n.面包师( baker的名词复数 )；面包店；面包店店主；十三

参考例句：

• The Bakers have invited us out for a meal tonight. 贝克一家今晚请我们到外面去吃饭。 来自《简明英汉词典》
• The bakers specialize in catering for large parties. 那些面包师专门负责为大型宴会提供食品。 来自《简明英汉词典》

2 component   

n.组成部分，成分，元件；adj.组成的，合成的

参考例句：

• Each component is carefully checked before assembly.每个零件在装配前都经过仔细检查。
• Blade and handle are the component parts of a knife.刀身和刀柄是一把刀的组成部分。

3 components   

（机器、设备等的）构成要素，零件，成分； 成分( component的名词复数 )； [物理化学]组分； [数学]分量； （混合物的）组成部分

参考例句：

• the components of a machine 机器部件
• Our chemistry teacher often reduces a compound to its components in lab. 在实验室中化学老师常把化合物分解为各种成分。

4 millet   

n.小米，谷子

参考例句：

• Millet is cultivated in the middle or lower reaches of the Yellow River.在黄河中下游地区，人们种植谷子。
• The high quality millet flour was obtained through wet milling.采用湿磨法获得了高品质的小米粉。

5 batch   

n.一批(组，群)；一批生产量

参考例句：

• The first batch of cakes was burnt.第一炉蛋糕烤焦了。
• I have a batch of letters to answer.我有一批信要回复。

6 pastries   

n.面粉制的糕点

参考例句：

• He gave a dry laugh, then sat down and started on the pastries. 杜新箨说着干笑一声，坐下去就吃点心。 来自子夜部分
• Mike: So many! I like Xijiang raisins, beef jerky, and local pastries. 麦克：太多了。我最喜欢吃新疆葡萄干、牛肉干和风味点心。

7 pastry   

n.油酥面团，酥皮糕点

参考例句：

• The cook pricked a few holes in the pastry.厨师在馅饼上戳了几个洞。
• The pastry crust was always underdone.馅饼的壳皮常常烤得不透。

8 minor   

adj.较小(少)的，较次要的；n.辅修学科；vi.辅修

参考例句：

• The young actor was given a minor part in the new play.年轻的男演员在这出新戏里被分派担任一个小角色。
• I gave him a minor share of my wealth.我把小部分财产给了他。

9 dough   

n.生面团；钱，现款

参考例句：

• She formed the dough into squares.她把生面团捏成四方块。
• The baker is kneading dough.那位面包师在揉面。