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Bean-to-bar chocolate makers PUMP STREET BAKERY launch a
‘Rye Crumb, Milk and Sea Salt’ chocolate bar and open temporary shop in Shoreditch
The Rye Crumb, Milk and Sea Salt chocolate bar (60% Ecuador – Hacienda Limon) is the second chocolate in a series of creations from Pump Street Bakery that merge the best of their two obsessions; baking and chocolate. The first bar in this series was the Sourdough and Sea Salt bar.
Pump Street Bakery is home to one of the country’s few ‘bean-to-bar’, single origin, small batch chocolates; made by importing cacao beans - which are fairly traded - from farms or cooperatives in Ecuador, Venezuela, Grenada and Madagascar, then made in the small Suffolk town of Orford.
The flavour characteristics of the rye sourdough and 60% milk chocolate are equally mellow while the sour and bitter tones of the bread echo the Ecuadorian cacao beans enabling an even balanced taste throughout the bar. The strong bean flavours and mellow milkiness of the 60% milk chocolate offer a perfect base for the robust and slightly tart flavours of rye sourdough. Pump Street Bakery’s own made rye bread is conched through the chocolate and then toasted sourdough is added for crunch towards the end.
￼It has always been the plan of father and daughter team Chris and Joanna Brennan to blend their chocolate and bakery produce creating a bar, and growing chocolate and bread range, with more interesting content and substance. As they put it, “It’s the natural progression from working with chocolate and baking. They have always been made for each other; we’re just trying to find new ways of showing off the best of both.”
To celebrate this new chocolate bar, Pump Street Bakery is opening a temporary bakery shop on Redchurch Street in Shoreditch from Tuesday 28th April until Sunday 3rd May. Alongside the full library of Pump Street Bakery chocolate (from 58% - 100% bars), the shop will also house their much-loved Eccles cakes, made with Voztizza Grade A Greek currants, a special blend of spices, Armagnac and Pump Street Bakery’s own puff pastry. The team will host daily chocolate tastings so visitors can sample the full range of bean-to-bar, single origin chocolate from Suffolk. There will also be fresh daily bread – Vermont sourdough and 100% rye – and a rotation of "guest" baked goods such as their doughnuts, croissants, and famous bear claws.
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The Rye, Crumb, Milk and Sea Salt chocolate, along with their range of single origin chocolate varieties from 58% to 100%, can be found in Liberty and Quality Chop House Food Shop as well as an ever-growing network of independent stores across the country. The chocolate can also be bought online, here: http://www.pumpstreetbakery.com/category/chocolate.
Pump Street Bakery London Pop Up
67 Redchurch Street London
Tues 28th April - 10 am - 6 pm Wednesday 29th April - 10 am - 6 pm Thursday 30th April 10 am - 7 pm Friday 1st May 10 am - 6 pm Saturday 2nd May 10 am - 6 pm Sunday 3rd May 10 am - 6 pm
Pump Street Bakery
1 Pump Street Orford
Tel: 01394 459829
Email: email@example.com Website: www.pumpstreetbakery.com
Twitter.com/pumpstbakery Facebook.com/pumpstreetbakery Instagram.com/pumpstbakery
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￼￼Pump Street Bakery’s 70% Grenada bar has been awarded Gold at the International Chocolate Awards in the “Micro-batch – Plain/origin dark chocolate bars” category, 2015. Also, Pump Street Bakery was named joint winner in the "best producer" category at the BBC Food and Farming Awards 2012 as well as winning a Wallpaper* design award for their chocolate in 2014.
For more information, please contact Alice or Gemma at Gemma Bell PR on firstname.lastname@example.org | email@example.com | 020 73540100
More information on the chocolate process
Chris Brennan spent years mastering the art of bread making before deciding to research the entire process of cocoa and chocolate making. He liaises directly with the farmers and cooperatives he buys from, ensuring that Pump Street Bakery Chocolate is made from the finest quality beans. They currently import from Hacienda Guantupi in Ecuador, 3Marias in Brazil, Akesson’s Organic Estate in Madagascar and most recently Crayfish Bay Organic Farm in Grenada.
The cocoa beans are carefully removed from the pods, fermented and dried on site at the farm before being shipped directly to the village in Suffolk. Each bean is hand selected before they roast, winnow, grind and conch the beans for up to five days. The chocolate is then matured, tempered, and moulded into bars. Obsessive care and attention to detail goes into the roasting profile of each bean and each stage requires a careful eye, and nose, making chocolate tasting on a par with wine tasting. Pump Street Bakery has even begun labelling the bars according to the year the beans are grown, their vintage. This truly is bean-to-bar with spectacular results.
Pump Street Bakery is housed at No.1 Pump Street in the centre of Orford village on the Suffolk coast. The outside walls are plastered in light pink with their script style branding ‘stamped’ on the outside wall, easily
Press Release Gemma Bell PR Ltd
locating this community hub. A bakery welcomes customers serving handmade breads made using traditional methods and all natural ingredients which is baked fresh daily in the village. The bakery also sells exquisite pastries, sandwiches and there is a local and seasonal breakfast and brunch offering in the intimate café. They serve Monmouth coffee and Rare Tea Company teas alongside hot chocolate made with their own chocolate, warm local milk and nothing else. A communal dining table follows in the adjoining room with a large blackboard highlighting the daily changing dishes and a suntrap outdoor area completes the space, overlooking the village square.