Made with single-estate cacao from Hacienda Victoria, this 66% Ecuador dark chocolate is blended with toasted sourdough crumbs from Pump Street’s own bakery and finished with a touch of Halen Môn sea salt. Deep cocoa notes meet rich malt and toasted breadcrumb flavours, while the sourdough adds a subtle crunch and savoury complexity, a distinctive bar that balances texture with intensity. Pump Street’s background as a bakery makes this bar a natural extension of their craft. Their commitment to ethically sourced cacao, traditional baking techniques and small-batch bean-to-bar production underpins this innovative bar - believed to have been the first chocolate made with sourdough when originally launched. Ingredients:Cocoa beans, cane sugar, cocoa butter, sourdough breadcrumbs (12%) (wheatflour with added calcium, iron, niacin and thiamine, sea salt), Halen Môn sea salt (
