At the heart of Pump Street is a father-daughter duo, award-winning bakers and chocolate makers, Chris and Joanna Brennan, who operate their bakery café in the village of Orford on Suffolk’s Heritage Coast in the UK. They opened Pump Street Bakery in 2010 in a 15th century building. They are now quite famous for their award-winning sourdough breads, cakes, buns and chocolate.

Chris began to bake bread in his semi-retirement. He spent hours perfecting his baguettes and classic, crusty, delectable sourdoughs. Chris and Joanna proudly presented an array of luscious daily pastries and began experimenting by combining sourdough with sea salt and chocolate. They started to grow ever more curious about the craft chocolate movement in the United States and realized that it involved the same aesthetics and value system that inspired the vision for their bakery. The idea of carefully sourcing cacao beans, reliance on proper fermentation (just like with sourdough), and attention to detail in the crafting process, struck a chord with this dad and daughter team. Eventually they acquired an additional historic building at Bentwaters Parks in Rendlesham where they housed a dedicated chocolate department with the capacity to make numerous small batches of fine chocolate. Pump Street imports their cacao beans directly from single estates and cooperatives all over the world.