Everything by hand
No factory mixes, no shortcuts. Sponges are baked to order, fillings whipped in small batches, decorations piped at the bench.
Our story
A kitchen table, a mixing bowl, and a very good idea
The Velvet Crumb began in 2014 when founder Amelia Hart traded a office job for an oven, baking birthday cakes for friends from her kitchen table in the evenings.
Twelve years and more than two thousand cakes later, we are a small studio team of four bakers and decorators, still making everything by hand, still treating every order like it is for family.
What we stand for
Real ingredients
British butter, free-range eggs, fair-trade chocolate and fruit in season. If we would not serve it at our own table, it does not go in a cake.
Cakes for everyone
Gluten-free, dairy-free and vegan options for every design, so nobody at the party misses out.
Meet the founder
Amelia Hart, head baker
Amelia trained at Le Cordon Bleu in London before realising her heart belonged to celebration cakes rather than fine dining. She now leads the studio, designs every bespoke cake personally, and still insists on tasting every new flavour herself.
“The best part of this job is the email on Monday morning: the party was perfect, the cake was gone in ten minutes.”