A decade in fine dining, brought to a neighbourhood counter
Chef Amara Osei spent ten years in Michelin-starred pastry kitchens across Paris and Copenhagen. The work was precise, the standards uncompromising, and the audience small. Somewhere along the way she started to miss the simple act of handing someone a croissant and watching them smile.
Velvet & Crumb opened on Maple Street with one idea: bring the discipline of a professional pastry section to a bakery anyone can walk into. No reservation, no dress code, no fuss. Just the same 48-hour fermentation and the same organic butter, priced for a Tuesday morning.
— Chef Amara Osei, FounderThree things we don’t compromise on
They’re simple, and they’re why everything on our counter tastes the way it does.
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Craft
Every croissant is hand-laminated over two days. We don’t shortcut fermentation. We don’t rush lamination. The technique is the product.
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Community
We’re a neighbourhood bakery first. We know our regulars by name, we know what they order, and we bake for the people who walk through our door.
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Honesty
No artificial preservatives, ever. Locally sourced organic butter. When something isn’t available, we say so. When a cake can’t be made vegan, we tell you.
What the farms bring us, we bake with
Our butter comes from a single organic dairy two hours out of town. Our flour is stone-milled, not bleached. When a farm nearby has a good harvest, we build a menu around it — sometimes within the same week.
It means our menu shifts. A stone fruit galette in June is not the same galette we bake in October. The croissants and the macarons stay constant. Everything else is a conversation with the season.
Come say hello
The counter is open seven days a week on Maple Street. Browse the menu, place an order, or just walk in and see what’s fresh.