Pump Street Bakery

Father and daughter team Chris and Joanna Brenman have been baking their favourite sourdough and viennoiserie breads since 2010 when they opened Pump Street Bakery. Their inspiration for making chocolate came a few years later when they noticed how disconnected most chocolate makers are from the cocoa growers.

Chris and Joanna try to stay true to the flavour of the bean, keeping the flavours of the bars simple and pure. Coming from a bakery background, their approach to chocolate making is no different than their approach to baking: they’ve been able to see the similarities in how to make the best bread, pastries and chocolate. In the same way for each, they source the best ingredients, buying directly from the farmers and use well researched, tested, fine-tuned and consistent processes to ensure a delicious result.

They recently won four prizes at the World Chocolate Awards including Gold prize in the small batch category for their Madagascan Milk 58% chocolate and hope to further increase the UK’s profile within the world of bean to bar chocolate in the years to come.

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