Any baker will tell you that working exclusively with whole grain flour is an exercise in insanity. And yet Seylou succeeds in not only doing, but nailing, the impossible. You won’t find white flour, granulated sugar, or instant yeast at this Blagden Alley bakery, where locally-sourced grains are freshly stone-milled in an open kitchen, and baked into one-of-a-kind, naturally-leavened loaves, doughnuts, muffins, cookies, and cakes. Leaving with some pain au levain in your totebag should be mandatory, but it’s not the only reason to stop in. Unsurprisingly, people who are serious about bread can make a seriously mean sandwich. There’s a new one most every day—on a recent visit a generous slick of labneh anchored lamb merguez inside an heirloom wheat baguette—and it always lives up to the dictionary definition of the word “special.” Though most days it closes after lunch, Seylou opens its doors from 5:30-8 every Wednesday for pizza night. Whenever you go, order confidently—though the menu changes regularly, it does not seem to miss.