How would you like your eggs? Personally, I’ll take mine chocolate and individually wrapped in colorful foil, thank you! That’s exactly what you’ll get with these luscious beauties from Pump Street Chocolate. Created from single-farm sourced cacao, these delightful little eggs are foil-wrapped and come a dozen to a bag. At Pump Street, buying a dozen eggs, means you get two distinctly different dark milk chocolates for your consideration and pleasure; there are the pink-foiled Madagascar 58% eggs that have hints of red fruits and caramel, and the blue-foiled Ecuador 60% eggs that taste of nuts, toffee and double cream.
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)
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, Milk Powder. Minimum 58% Cocoa (made in a factory that also processes gluten, dairy, seeds & nuts)
- Net Weight: 84 g. / 3 oz.
- Country of Origin: United Kingdom