Pump Street Chocolate

Pump Street Chocolate Having mastered the art of bread and pastries, we have turned our all-consuming focus on quality to chocolate.

Along with only a few other UK producers, we are making small batch, handmade chocolate from beans imported directly to us from family farms and cooperatives around the world. Upon arrival in our bakery, we hand select the beans and then carefully roast, winnow, grind and conch them for up to 5 days before maturing and tempering the chocolate into bars. We tailor the process at each step of the wa

y to coax a unique flavour from our different types of beans. This obsessive care and attention to detail yields a chocolate that is entirely manufactured in Suffolk and unbelievably delicious, just like our bread.

02/09/2026

Pack an order with us at the Chocolate Factory.

Our care and dedication to crafting goes beyond our chocolate making process. Every step is by hand, from sorting the beans to packing your orders.

Each item is handpicked by our team, before they assemble the package together. Protection is added to avoid any snaps along the way, and then we seal with a Pump Street gold embossed sticker. We include our Craft Chocolate cards which give you an insight into the Pump Street story, each hand-signed by a member of the team.

No automations. There’s a Pump Street team member at each step of the chocolate’s journey.

Once packed up, we pass your orders over to the capable hands of our couriers to arrive safely at your door.

Thank you for your support 🩷

24/08/2026

Each batch of our bean to bar chocolate spends around 72 hours in our Melangers to grind, refine and conche.

We source our Melangers from , who repurpose Indian spice drums for small batch chocolate makers. They start by grinding and refining the cocoa nibs from a rough mixture to a smooth paste before the conching process begins.

The conching stage then heats and aerates the chocolate to refine the flavour further, taking around three days before the chocolate is ready to be matured. We tailor the length of time to each batch, celebrating the best of the cocoa beans origin.

The result, a deliciously rich, flavourful chocolate which is silky smooth. Watch the satisfying transformation above 👆

19/08/2026

Each batch of our bean to bar chocolate spends around three days in the conche.

We source our conches from who repurpose Indian spice drums into conches for small batch chocolate makers. These conches grind the cocoa nibs from a rough mixture to a smooth paste before the conching process begins!

The conching stage then heats and aerates the chocolate to refine the flavour further, taking around three days before the chocolate is ready to be matured. We tailor the length of time to each batch, celebrating the best of the cocoa beans origin.

The result is a deliciously rich, flavourful chocolate which is silky smooth. Watch the satisfying transformation above ^

Bakers and Chocolate Makers, it’s in our name.After starting Pump Street Bakery in 2010, our co-founders Chris and Jo di...
03/08/2026

Bakers and Chocolate Makers, it’s in our name.

After starting Pump Street Bakery in 2010, our co-founders Chris and Jo discovered a market for chocolate to use in our Bakery goods that was as flavourful as it was traceable. At this time, very little chocolate produced in the UK was made directly from cocoa beans so they saw an opportunity and in the back of our small bakery in Suffolk, Pump Street Chocolate was born.

Our Sourdough and Sea Salt 66% bar came about in 2015 when Chris wanted to see if he could merge his two passions, sourdough and chocolate. Eleven years on, it remains a favourite in the collection and is our best selling bar.

It contains only the necessary five ingredients: cocoa beans, cane sugar, cocoa butter, sourdough breadcrumbs (flour, water and salt) and Halen Môn / Anglesey Sea Salt sea salt. Combined, these ingredients create a delicious, rich Ecuador 66% chocolate with the addition of a malty, sourdough crunch and saltiness, striking the perfect balance between sweet and salty.

With the success of this bar, it changed the way we thought about chocolate and encouraged us to pursue various pastries on our bakery counter in chocolate. It led us to create our Bakery Series range with bars featuring inclusions of croissant, chocolate chip cookie and walnut brownie just to name a few.

Shop Sourdough and Sea Salt 66% and the entirety of our Bakery Series today through the link in our bio.

Before the bean to bar process starts at our factory, the seed had to be sewn and nurtured at its origin. We have been s...
29/07/2026

Before the bean to bar process starts at our factory, the seed had to be sewn and nurtured at its origin.

We have been sourcing cocoa beans from the PISA (Produits Des Îles SA) cooperative in Haiti since 2024. PISA is women-led cooperative with an aim to create fairer opportunities for smallholder farmers through transparent pricing, a reliable market, and centralised fermentation which improves quality and flavour.

Haiti has the perfect climate conditions and terrain for producing cacao, however in recent decades the Island faced significant deforestation. From this, the Haitian practice of growing cacao in biodiverse “Creole gardens” began to provide support for reforestation and preservation.

We are committed to careful and conscious sourcing of cocoa beans to encourage a positive change across the cocoa supply chain, supporting the farmers and their communities.

Our Haiti collection is an important part of our range. Starting with Haiti 60% dark milk caramelised hazelnuts before releasing our Haiti 60% dark milk bar in 2025, with notes of strawberry milkshake, honey and mellow spice. Haiti 60% has now become the foundation for two of our Bakery Series bars, our new Walnut Brownie 60% and available as part of our Winter collection, Cinnamon Bun 60%.

📸: Pisahaiti

27/07/2026

In under thirty seconds, this video captures more than thirty days of our craft chocolates journey from bean to bar. We make no compromises, creating real chocolate that honours and celebrates the consciously sourced cocoa beans from origins around the world.

Once the beans arrive with us, the process begins. Each sack is sorted by hand before the beans are roasted and then cracked and winnowed. This leaves us with the cocoa nibs, which are transferred into our conches to gently heat and grind the nibs into a paste, before becoming a smooth, silky chocolate over seventy two hours.

Our chocolate is then matured in solid blocks for thirty days before being tempered and deposited into bar moulds. Once set, all that’s left is to wrap each bar in our signature Suffolk pink packaging 🩷

Here’s a round up our first ever Pump Street x Cocoa Runners Weekender! Over the weekend we welcomed an amazing group of...
01/07/2026

Here’s a round up our first ever Pump Street x Cocoa Runners Weekender!

Over the weekend we welcomed an amazing group of chocolate enthusiasts, flavour experts & aspiring makers and we had the pleasure of hosting them at our workshop and factory in Suffolk. It was a weekend brimming with learning, curiosity and passion led by Spencer and Jo sharing their knowledge of the cocoa industry and craft chocolate world.

We wanted to share a few of our favourite moments & memories from this incredible weekend!

See you at the next one...

It is with profound sadness that we announce the death of Christopher Brennan, Co-Founder and Chairman of Pump Street. C...
12/06/2026

It is with profound sadness that we announce the death of Christopher Brennan, Co-Founder and Chairman of Pump Street.

Chris was a lifelong learner, entrepreneur, craftsman and mentor. At Pump Street, he put his self-taught expertise in baking and chocolate making to use to build from scratch not just a bakery and a chocolate business but an enduring legacy committed to tradition, innovation, quality and traceability.

His curiosity, generosity and relentless pursuit of excellence shaped not only our business, but the lives of countless people who worked alongside him. We will miss him deeply.

Follow the link in our bio to read more about Chris on our journal.

How do we press our cocoa butter?Cocoa Butter is the main ingredient in all of our white craft chocolate bars. It’s made...
18/05/2026

How do we press our cocoa butter?

Cocoa Butter is the main ingredient in all of our white craft chocolate bars. It’s made by pressing roughly ground cocoa nibs in our press; yielding creamy coloured cocoa butter and a cake of cocoa solids. We also buy cocoa butter to add to our range of dark and milk bars as we’re not able to make enough.

Last week we had the pleasure of welcoming José García, Quality Director at Hacienda Victoria, Ecuador. This family-run ...
13/05/2026

Last week we had the pleasure of welcoming José García, Quality Director at Hacienda Victoria, Ecuador. This family-run farm has been the cocoa farm we buy from for our Ecuador origin and is committed to the local Nacional variety of cacao.

Spending the day with someone who knows these beans from the ground up means we can better understand their journey, and care for them properly once they arrive with us.

José said what stayed with him most wasn’t the chocolate, it was the team. The passion here, he felt, finds its way into every bar we make.

We exchanged bars too, José brought chocolate made from their own beans in Ecuador, the dark chocolate had a great richness and nutty notes like our own Ecuador 85%. and we sent some of ours back for the farm team. We’re excited to hear what they think!

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1 Pump Street, Orford
Woodbridge
IP12 2LZ

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