At first glance, Seylou is your classic minimalist contemporary bakery. Sans serif branding, stacked bags of artisanal flour, breads lined up on the shelf, pastries on sheet trays. Industrial exposed ceilings, and a half-open kitchen you can peep from behind the pastry counter. The space is airy and bright, with no frills to upstage the product.

The product is the point. You can taste the quality of the fresh-milled local grains in everything, rustic loaves and pastries alike. The pastries are anything but boring: blackberry and walnut sorghum vegan cake, rye brown butter chocolate chip cookies, cherry plum buckwheat muffins, berry corn breton cookies. The flavor combinations are culinary-informed. Their savory menu as loaded as the sweet side. A salsa verde and shishito pepper danish. Sungold, chèvre and oyster mushroom monkey bread.

The lineup changes regularly, but they have a few mainstays worth repeat orders: the croissant, pain au chocolate and herb garlic labneh and feta scroll all hit. The other half of the space is their coffee and tea bar. And come Wednesday evenings for sourdough pizza with new flavors each week.