Jonathan Bethony is one of the leading artisanal bakers in America, but he goes further than most, milling his own flour and baking everything with a hundred percent of the whole grain. He’s also going beyond wheat, incorporating other cereals such as millet and sorghum in the goodies Seylou is producing. I happened to be in Washington DC just a couple of weeks after his new bakery had opened, and despite all the work that goes into getting a new bakery up and running, Jonathan graciously agreed to sit down and chat.
And almost as if to prove my point after writing about Modernist BreadCrumbs, Jeremy’s is a stunning example of love and care in a podcast dedicated to food. I’m really so pleased that he can take a holiday, have so much fun with bread, and simultaneously turn it into something like this.
Even the title reads as if he were trying to out-do the entirety of eight episodes of Modernist BreadCrumbs in one short interview. I think he’s succeeded handily.
There’s so much great to unpack here, and simultaneously I wish there was more. I found myself wishing he’d had time to travel to some of the farms and done a whole series. With any luck he actually has–I wouldn’t put it past him–and we’ll be delighted in a week or two when they’re released.Syndicated copies to: