Our Suppliers and their High Quality Ingredients
Our relationship with local suppliers is extremely important to us, and we are very lucky to have some fantastic companies nearby supplying us with only the most fabulous ingredients.
The super-star of our kitchen is our mixer, christened Martha, after the legendary Martha Stewart – and right from the start, we decided that only the best ingredients from the East of England would grace her bowl...
Our eggs only have to make a short trip down the road in Norfolk from John Savoury, and we will certainly never forget collecting our first egg order! We weren’t expecting to have to trek across the farm to collect our eggs, but it certainly was an added extra to the whole experience.
We live in an area surrounded by sugar beet fields, and are proud to use sugar from the British Sugar factory in Bury St Edmunds. Their sugar beet is produced by UK growers who are on average 28 miles from the factory.
The kind folk at Letheringsett Watermill in Norfolk supply the flour used in your cupcakes. The mill is the only working watermill in the country, adding a little extra spring to your sponge.
You really can’t beat local honey, and our supply comes from West Norfolk Honey in Gaywood where the honey is collected by beekeepers Lorraine and Terry Gibson. Eating local honey is apparently a cure for hayfever in the springtime, so surely our honey cupcakes can only be good for you...
We use beautiful lavender from Norfolk Lavender to make our delicately flavoured lavender cupcakes. With nearly 100 acres of lavender fields, it's a local purple paradise.
In our scrumptious carrot and honey cupcakes, we use rapeseed oil straight from Norfolk fields, produced by Crush Foods Ltd.
Some of our seasonal specials, such as our elderflower cupcake, are given an extra little boost of handmade fruit cordials by Norfolk Cordial.
(Disclaimer: Velvet Bakehouse cannot be held responsible for any side effects related to over-indulgence…)