Died: 1824 (Charleston, South Carolina)
Biography:
Sally Seymour (died 3 April 1824) was an African American pastry chef and restaurateur who made a significant impact on the culinary scene in Charleston, South Carolina. She was born into slavery and was owned by Thomas Martin, who was also the father of her children. Seymour’s story is one of resilience, entrepreneurship, and culinary brilliance.
In the 1780s, Seymour served as Martin’s trusted slave overseeing his house and kitchen. During this time, she had the opportunity to receive training as a pastry chef by Englishman Adam Prior, who was one of only two French-trained chefs in Charleston. Under Prior’s guidance, Seymour honed her skills and developed a deep understanding of various culinary techniques.
In 1795, Thomas Martin granted her freedom, and she adopted the name Seymour or Seymore. She wasted no time establishing her own pastry bakery in Charleston. Through her exceptional talent and dedication, Seymour soon gained a reputation for her delicious cakes, hot meat pies, sweet pies, trifles, jellies, and confectionery. Her culinary creations quickly surpassed those of her teacher, Adam Prior, earning her widespread popularity and acclaim.
Seymour’s success allowed her to purchase her bakery outright in 1802, making her one of the few African American business owners at the time. Moreover, she employed between six and nine enslaved individuals in her kitchen between 1805 and 1824, including Chloe, an African American woman purchased in 1802 for $400, and Felix, an African American man purchased in 1814 for $800. It is important to note that while Seymour herself had experienced the horrors of slavery, she had also become a slave owner. This complex reality highlights the nuances and complexities of African American life during this era.
Seymour’s influence extended beyond her own kitchen. She trained several pupils among the free people of color in Charleston. Her students included Camilla Johnson, Eliza Dwight, Martha Gilchrist, Cato McCloud, and the Holton sisters, who later became rivals in the culinary business. Seymour’s teaching not only impacted African American chefs but also influenced the overall food culture in Charleston.
Her contribution to society was recognized when, in 1817, the prestigious St. Cecilia Society held their meeting in her establishment. The Mutton Chop Club, consisting of prominent figures such as Thomas Grimké, Charles Cotesworth Pinckney, and Thomas Pinckney, regularly convened at Seymour’s restaurant. Her skill and expertise made a lasting impression on Charleston’s elite.
Seymour’s legacy continued through her children. Her daughter, Eliza Seymour Lee, inherited the business and expanded it further, continuing the family’s tradition of excellence in pastry and cuisine. As a matriarch of a dynasty of pastry chefs and restaurateurs in Charleston, Seymour’s influence can still be seen in the culinary traditions of the region.
Sally Seymour was a remarkable African American woman who defied societal expectations and barriers to become a successful entrepreneur and renowned pastry chef. Her talent, passion, and determination paved the way for future generations of African American chefs and greatly influenced the culinary landscape of Charleston.