Pump Street is an award-winning bakery and Chocolate Maker in the village of Orford on Suffolk’s Heritage Coast. They produce the finest craft chocolate, sourcing cacao from the best growers who ferment and dry the beans at origin. They tailor their roasting, grinding and conching to yield the best tasting chocolate possible.
Bean to bar chocolate handmade in Suffolk, UK.
We are particularly proud of Pump Street Chocolate because we have worked on the branding and packaging for years and years! https://www.alliesdesign.com/
Hot Cross Bun 60% A welcome addition to Pump Street Chocolate’s Bakery Series of bars heralding Spring and the beloved Pump Street baked good; the hot cross bun. Their Ecuador Hot Cross Bun 60% is made with cocoa from Hacienda Victoria in Ecuador and Pump Street’s bakery signature hot cross buns, scented with nutmeg, cloves and cinnamon. The bar is then, like the buns, studded with currants. Ingredients- Cocoa beans, cane sugar, cocoa butter, hot cross bun (16%) (wheatflour with added calcium, iron, niacin and thiamine, egg, yeast, butter (milk), salt, nutmeg, cloves, cinnamon, allspice berries, coriander seeds, mace, Vostizza currants. Dark chocolate contains minimum cocoa solids 60%. For allergens, see ingredients in bold. May contain milk,
cereals containing gluten, eggs, nuts and sesame seeds.
Gibassier 62% The flavours of one of Pump Streets classing bakes, the Gibassier, shine in this bar; Aniseed and orange peel, reminiscent of Pump Street Bakery's beloved and unique provençal pastry. It is made with dark chocolate that they make from bean to bar with beans from West Papua. To this, they add sourdough breadcrumbs and aniseed, which is ground into the base chocolate and then add orange peel for bright notes of citrus. Ingredients - Cocoa beans, cane sugar, cocoa butter, sourdough breadcrumbs (Wheatflour with added calcium, iron, niacin and thiamine, sea salt), aniseed, candied orange peel (orange, sugar). Dark chocolate contains minimum cocoa solids 62%. For allergens, see ingredients in bold. May contain nuts and sesame seeds.
Pain Aux Amandes 38% The flavours of one of Pump Street’s bakery classics - the Almond Croissant - shine in this bar; crisp croissant crumb and toasted flaked almonds with a buttery crunch. It is made with milk chocolate that they make from bean to bar with beans from the women-run Kekeli Cooperative in Togo. To this, they add croissant crumb which is ground into the base chocolate and then add ground toasted flaked almonds. Ingredients - Cane sugar, cocoa butter, croissant (25%) (wheatflour with added calcium, iron, niacin and thiamine, milk, sugar, butter (milk), yeast, salt, malt (wheat), egg), cocoa beans, whole milk powder, skimmed milk powder, almonds (6%). Milk chocolate contains minimum cocoa solids 38%. For allergens, see ingredients in bold. May contain nuts and sesame seeds.
Cookie Chip 60% Pump Street Chocolate’s twist on an inside-out classic; their Pump Street Chocolate Chip cookie dough, baked to a perfect caramelised crisp, then embedded in their Ecuador Dark Milk chocolate for the full chocolate chip cookie experience. THIS BAR IS INCREDIBLE! Ingredients - Cocoa beans, cookie (26.6%) (wheat flour with added calcium, iron, niacin and thiamine, butter(milk), soft brown sugar, white sugar, eggs, baking powder, bicarbinate of soda, salt), cocoa butter, cane sugar, milk powder. Dark milk chocolate contains minimum cocoa solids 59%.
Croissant 62% Pump Street Chocolate has taken their croissants, handmade in their bakery, and captured their essence in a chocolate bar. First, they blend their butteriness into the base chocolate and then augment it with crisp, browned flakes of baked croissant. Pump Street are delighted to be working with these fine cacao beans from the Hacienda Victoria, a progressive farm known for its stewardship of the land and its delicate fermentation, showcasing the mellow nuttiness of the Arriba Nacional beans. As this bar has been made with fresh croissants, we would advise that you eat it as soon as possible to ensure the buttery flavour is at its freshest. Ingredients - Cocoa beans, cane sugar, cocoa butter, croissant (17%) (sugar, wheat flour with added calcium, iron, niacin and thiamine, salt, yeast, water, milk, butter, malt (wheat), eggyolk). Dark chocolate contains minimum cocoa solids 62%. For allergens, see ingredients in bold. May contain nuts and sesame seeds.
Sourdough & Sea Salt 66% A unique combination of Pump Street Chocolate’s two signature products: dark chocolate and sourdough. Their sourdough crumbs and a touch of Halen Môn sea salt add crunch and a smooth, malty flavour to the Ecuadorian chocolate. This is a unique combination and when they launched it, it was the first time a chocolate bar had been made with sourdough. Ingredients - Cocoa beans, cane sugar, cocoa butter, sourdough breadcrumbs (12%) (wheatflour with added calcium, iron, niacin and thiamine, sea salt), Halen Môn sea salt (<1%). Dark chocolate contains minimum cocoa solids 66%. For allergens, see ingredients in bold. May contain milk, eggs, nuts and sesame seeds.
Rye Crumb Milk & Sea Salt 60% A perfect mix of our 100% rye loaf's crunchy crumb, a touch of Halen Môn sea salt and our Ecuador 60% Dark Milk. This blend highlights the creamy richness of the milk chocolate, allowing the nutty and acidic notes of the rye grain to shine through. Ingredients - Cocoa beans, cane sugar, cocoa butter, milk powder, rye sourdough breadcrumbs (6%) (rye, sea salt), sourdough breadcrumbs (wheat flour with added calcium, iron, niacin and thiamine, sea salt), Halen Môn sea salt (<1%). Dark milk chocolate contains minimum cocoa solids 60%. For allergens, see ingredients in bold. May contain eggs, nuts and sesame seeds.
Eccles Cake 55% Pump Street Chocolate’s modern interpretation of the beloved Eccles cake: flaky puff pastry filled with premium Voztizza currants, raisins, Armagnac, and a blend of spices, all enrobed in Ecuadorian chocolate. This creation harmonizes tradition with innovation, offering a sophisticated twist on a timeless classic. Ingredients - Cocoa beans, cane sugar, cocoa butter, sourdough breadcrumbs (wheat flour with added calcium, iron, niacin and thiamine, sea salt), eccles filling (19%) (currants, raisins, brown sugar, nutmeg, cinnamon, brandy & butter). Dark chocolate contains minimum cocoa solids 55%. For allergens, see ingredients in bold. May contain eggs, nuts and sesame seeds.
Brown Bread 40% A delectable addition to Pump Street Chocolate’s bakery series ; 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. Ingredients - Cocoa butter, cane sugar, milk powder, sourdough breadcrumbs (24%) (wheat flour with added calcium, iron, niacin and thiamine, sea salt), cocoa powder & Halen Môn sea salt. White chocolate contains minimum cocoa solids 40%.
