Pump Street Bakery was founded in 2010 by father and daughter team Chris and Joanna Brennan. It remains a small, family owned bakery and cafe in the town of Orford, on Suffolk’s Heritage Coast. However, having mastered the art of bread and pastry, the team turned their all-consuming attention to detail and quality to chocolate.
They spent two years sourcing the beans for their chocolates and now work with just five sources in Ecuador, Madagascar, Grenada, Honduras and Jamaica. The dedication has paid off, with their chocolates winning awards at every major chocolate festival.
www.pumpstreetbakery.comThe Pump Street Bakery is located in a 15th Century building on the Orford town square, which has been home to many local businesses over the years.
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Pump Street Bakery – Jamaica 75%
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Pump Street Bakery – Ecuador dark milk
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Pump Street Bakery – Gingerbread 62%
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Pump Street Bakery – Panettone
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Pump Street Bakery – Don Ramon’s Farm
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Pump Street Bakery – Sourdough & Sea salt
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Pump Street Bakery – Crayfish Bay Estate
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Pump Street Bakery – Rye crumb, Milk & Salt
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Pump Street Bakery – Madagascar milk
