Red Velvet Bakery is one of Edmonds best kept secrets.We offer a variety of freshly baked cakes, cookies and desserts.  Our gift baskets are custom designed for you containing a delicious assortment of baked goods.  We also carry products from Stratford’s Little Jelly Factory and unique hand crafted clocks from A Different Kind of Time.

Another popular choice from our bakery is our savory meat pies.  The  Mexican, Beef and Chicken are recipes from Dunders Bakery that Joan and Don Heard were gracious enough to pass on to Red Velvet Bakery and the Ham and Potato and Southwest Chicken are our creations.  These pies are great for dinner  or to give as a gift.        One of most delicious and unusual sweet treats is our hand made bon-bons.  A box of these bite sized sweets dipped in white  or dark chocolate are a hit with everyone.

       We  have a large variety of cake flavors.  Red Velvet cake was a favorite of mine growing up and is one of our most popular cakes.
       We  are now offering a line of mail-order cakes delivered fresh to your door via Fed-Ex. 

My interest in baking started as a young girl when I received “My First Cookbook” from an Imperial Sugar mail-in offer.  My mother, Vivian was one of the best cooks in the world.  I was raised on a farm in southern Oklahoma and my mother spent many hours in the kitchen.  My dad was always on hand to sample her pies and cakes.  If she needed to take a dessert for a church dinner or to give to someone she usually made two so that the one she took didn’t have a piece cut out of it!  My mother was always my inspiration for my love of baking and we always shared hints and recipes.

     For the past twenty years I have been baking and decorating cakes.  Our bakery has remained small so that we can provide great tasting goodies and quality customer service.  Our talented and dedicated staff works hard to provide baked goods that taste as good as they look.
     Thank you to all our special customers and for your business throughout the years.
                                         Sincerely,
                                              Tammy Morgan