Monday, 20 April 2015

The Pump Street Bakery's Chocolate & Cake Pop-up Shop in Shoreditch

The week before the May Bank Holiday - 28th April - 3rd May - Pump Street Bakery is opening a pop-up shop at 67 Redchurch Street to sell its new chocolate bar, Rye Crumb, Milk & Sea Salt.  /they will also be selling their Eccles Cakes, and holding daily chocolate tastings.  Open daily from 10am - 6pm (until 7pm on Thurs 30th) - please visit to buy some of their wonderful-sounding specialities!

"The Rye Crumb, Milk and Sea Salt chocolate bar (60% Ecuador – Hacienda Limon) is the second chocolate in a series of creations from Pump Street Bakery that merge the best of their two obsessions; baking and  chocolate. The first bar in this series was the Sourdough and Sea Salt bar.
Pump Street Bakery is home to one of the country’s few ‘bean-to-bar’, single origin, small batch chocolates; made by importing cacao beans - which are fairly traded - from farms or cooperatives in Ecuador, Venezuela, Grenada and Madagascar, then made in the small Suffolk town of Orford.Pump Street Bakery’s own made rye bread is conched through the chocolate and then toasted sourdough is added for crunch towards the end. The strong bean flavours and mellow milkiness of the 60% milk chocolate offer a perfect base for the robust and slightly tart flavours of rye sourdough.
It has always been the plan of father and daughter team Chris and Joanna Brennan to blend their chocolate and bakery produce creating a bar, and growing chocolate and bread range, with more interesting content and substance. As they put it, “It’s the natural progression from working with chocolate and baking. They have always been made for each other; we’re just trying to find new ways of showing off the best of both.”
To celebrate this new chocolate bar, Pump Street Bakery is opening a temporary bakery shop on Redchurch Street in Shoreditch from Tuesday 28th April until Sunday 3rd May. Alongside the full library of Pump Street Bakery chocolate (from 58% - 100% bars), the shop will also house their much-loved Eccles cakes, made with Voztizza Grade A Greek currants, a special blend of spices, Armagnac and Pump Street Bakery’s own puff pastry. The team will host daily chocolate tastings so visitors can sample the full range of bean-to-bar, single origin chocolate from Suffolk. There will also be fresh daily  bread – Vermont sourdough and 100% rye – and a rotation of "guest" baked goods such as their doughnuts, croissants, and famous bear claws."

When - Tues 28th April - Sun 3rd May 2015
10am - 6pm (7pm on Thurs 30th)

Where - 67 Redchurch Street London, E2 7DJ


Get directions with Citymapper

Link - Pump Street Bakery

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