This 58% Dark Chocolate Bar, made of cocoa beans from Grenada, is part of Pump Street’s Bakery Series of Chocolate. The bar is a harbinger of spring because nestled within it is the bakery’s luscious, signature hot cross buns. Warmly scented with nutmeg cloves and cinnamon, these hot cross buns are one of Pump Street’s most beloved spring bakes, and lucky for us, the yummy crumbs are cleverly tucked right inside the chocolate bar, which is then artfully studded with currants. You simply must try it!
PLEASE PLACE YOUR EASTER ORDERS FOR SHIPPING ON OR BEFORE MARCH 26 AS BAROMETER CHOCOLATE IS TAKING A TRIP TO FIND MORE BEAUTIFUL CHOCOLATE FOR THE BOUTIQUE. I WILL BE AVAILABLE TO OFFER LOCAL DOORSTEP DELIVERY ON APRIL 3 (OR ON OR BEFORE MARCH 26)
Grenada is referred to as the Spice Island and is known for its abundance of nutmeg, cinnamon and mace. Nutmeg is featured on the Grenadian flag, as it is the island's primary export. The delicious, extremely high quality cacao hails from Crayfish Bay Organic Estate where the workers receive about 90% of the value of the cocoa harvest, which nearly doubles their wages. They are also encouraged to plant bananas as well as other crops in order to feed themselves and their families generously from the land.
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...
... and because of Chris' passion for baking and chocolate-making, and Joanna's enthusiasm for all things gourmande, they grew the business in response to the great demand for superior quality fresh bread and pastries. 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. Many creative juices began to flow from that mouthwatering sourdough! Chris and Joanna proudly presented an array of luscious daily pastries in 2015 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 concurrently. Pump Street imports their cacao beans directly from single estates and cooperatives all over the world.
- Ingredients: Cocoa Beans, Cane Sugar, Organic Cocoa Butter, Flour (Wheat), Butter, Eggs, Nutmeg, Cloves, Cinnamon, Allspice Berries, Coriander Seeds, Mace, Currants
- Net Weight: 70 g. / 2.5 oz.
- Country of Origin: United Kingdom