We've long been fans of the team at Pump Street and what they do. An award-winning bakery in the village of Orford on Suffolk's heritage coast, they venture into chocolate after mastering naturally-leavened bread, importing the beans for their bars from high quality single estates and cooperatives around the world.
You can already see the parallels in our approaches.
Their commitment to producing some of the UK's and the world's finest chocolate means they place as much emphasis on provenance and process as we do. Sourcing cacao from the best growers who ferment and dry the beans at origin, they grade, widdow, roast and conch to produce the best tasting chocolate possible.
This unique chocolate marries sweet, spicy tasting cocoa beans from Finca Tres Marias, Honduras with Apolo 11. A coffee from neighbouring Nicaragua grown by John Mark Larue Palacios on his family farm, its complementary flavours of maple syrup, brown butter and pecans pair wonderrfully with the chocolate we've chosen to work with.
Product weight: 70g
Our first collaborative bar with Pump Street marries sweet, spicy tasting cocoa beans from Finca Tres Marias, Honduras, with our very own Apolo 11.