Pump Street is an award-winning bakery in the village of Orford on Suffolk’s Heritage Coast. After mastering naturally-leavened bread, Pump Street ventured into making chocolate from beans imported directly from single estates and cooperatives around the world. Pump Street sources cacao from the best growers who ferment and dry the beans at origin. The roasting, grinding and conching is tailored to yield the best tasting chocolate possible.
Brown Bread: Pump Street's newest foray into bakery bars; a chunky, malty amalgamation of bread pieces and sweet toffee-ish white chocolate made with their very own cocoa press and Samuel von Rutte's Ecuadorian cocoa beans from Hacienda Limon.
Jamaica Milk: Staying true to the promise to use only directly traded, single estate beans, Pump Street is proud to be using coffee beans from Raja Batak in North Sumatra, Indonesia roasted in London by Monmouth Coffee Company. This coffee was chosen for its remarkable ability to harmonize with the Jamaican chocolate. These coffee beans, which were treated on the farm using the honey process method, have a distinct sweet spiciness which pairs exceptionally well with the Bachelor's Hall cocoa from St. Thomas, Jamaica.
Sourdough & Sea Salt: The second release in Pump Street's bakery series of chocolate bars featuring their own baked goods. The crumb of their 100% rye loaf is added to this Ecuador 60% Dark Milk. The mellow creaminess of the milk chocolate shows off the nuttiness and acidity of the rye grain. Award winning - Academy of Chocolate 2015 - Gold - Best Flavoured Milk Chocolate Bar & Great Taste Awards 2015 - 2 Gold Stars.