Our Story
Baked in a small kitchen,
shared with everyone.
Velour Bakehouse started as a Sunday market stall — a folding table, a cake stand, and more sourdough loaves than we could carry. People kept coming back. So we found a corner shop, painted the walls warm, and got to work.
We believe bread should be patient. Our doughs ferment slowly overnight. Our pastries are laminated by hand. Nothing is rushed, because you deserve better than rushed.
Pull up a chair. There's always something warm out of the oven.
Slow Ferment
Our sourdoughs proof for 18–24 hours for depth of flavour you can taste.
Local Ingredients
Stone-milled flour, local dairy, and seasonal produce from nearby farms.
Made Fresh Daily
We bake before dawn so the first thing you smell walking in is fresh bread.