The wonderful Pump Street Bakery, based in Orford, Suffolk, have brought a selection of their pastries and bread and – importantly – their chocolate to London for one week only.
The bakery was founded in 2010 by father and daughter team Chris and Jo Brennan. Jo’s just days away from having her own child so hopefully the legacy will get a chance to be carried on! When they first opened they used Valrhona for their baked goods, but a few years ago Chris decided to buy a grinder and have a go at making his own chocolate. With help from Green & Black’s Head of Taste, Micah Carr-Hill, they quickly became one of the most respected UK chocolate makers, following in the footsteps of Willie Harcourt-Cooze and Duffy Sheardown, with some serious packaging that’s both functional and very cool.
The chocolate, made from the beans sourced directly from Madagascar, Venzuela, Ecuador and Grenada, has already won a host of awards, collecting a few more at the Academy of Chocolate Awards night on Thursday last week. They also have a full time chocolate maker on staff too, who’s manning the pop up this week so can answer any questions you have! (That’s Rob in the picture below.) If you pop in you’ll be able to try their newest bar, Rye Crumb, Milk and Sea Salt. It is a unity of deliciousness that is insanely moreish. You’ve been warned.
The temporary shop is at 67 Redchurch St (near to Shoreditch High St and past Mast Brothers). It is small but a stylist’s dream. White walls, exposed brick, fresh flowers and the bars hung in frames… As well as their full range of bars, each day they’ll be selling the rye and the sourdough loaves that both appear in the chocolate bars and their infamous Eccles Cakes (so full of curranty goodness!), croissants and pains aux chocolat with their own Ecuadorian milk chocolate, plus a rotating pastry. Today it’s raspberry doughnuts. Check out their Instagram feed for daily updates; if you can cope with drooling on your phone.