After a career at IBM, international jet-setter Chris Brennan briefly retired before deciding to pioneer the making of sourdough and other breads in his idyllic countryside bakery in Orford, Suffolk. His insatiable drive to invent unquenched, though, Chris decided to begin crafting award-winning chocolate, along with his daughter Joanna, in their bakery. Not only do their bars and beans win awards, but their innovative packaging has had accolades from designers.
Chris and Joanna recognise that the quality of the bar depends on the provenance of the beans that makes it. This is why they spend up to two years sourcing the cocoa beans for their bars from family farms and cooperatives around the world.
The Ecuadorian cocoa in this bar by Pump Street Bakery gives it a powerful roasted, slightly yeasty flavour with an astringency that remains in the mouth as a pleasant aftertaste. Smooth and with a clean snap, this bar has green notes and is perfect for those who love their chocolate dark and powerful.
Crafted in Orford, England by Joanna and Chris Brennan with beans from Samuel Van Rutte in Ecuador (one of the first beans to have been awarded heirloom status by the HCP)