Founder
Elise Laurent founded Velour with one belief — that bread deserves time.
Trained in small European kitchens, she works with slow fermentation and disciplined simplicity. Each loaf is shaped by hand, guided by patience and repetition.
For Elise, craft is restraint — and simplicity, treated carefully, becomes extraordinary.
At Velour, we believe good bread cannot be rushed.
Our doughs ferment slowly. Our pastries are laminated by hand. We work with simple ingredients, and the patience to let them become something more.
We do not choose novelty. We refine process.
Each morning's bake carries the mark of restraint and repetition. Crisp crust, open crumb, quiet depth of flavour.
This is not production.
It is practice.
