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. Chris decided to delve into crafting award-winning chocolate, along with his daughter Joanna, in their eponymous bakery situated on Pump Street.
This bar is first for Pump Street, being the first beans this chocolate maker has sourced from Oceania.
About the beans
These beans are grown and harvested on cocoa farmer David Natei’s Cocoa Farm. This is located on the Tenaru Guadalcanal Island. David Natei’s took over the small three-hectare farm that had been passed on to him by his brother. David now manages the farm along with his wife, mother and brother.
This dark chocolate bar has Pump Street’s signature smooth melting texture and luscious ‘chocolatey-ness’. Expect a profile that’s foremost rich and deep with bright notes of lime and slight green banana astringency. It’s a warming chocolate bar.