HOT CROSS BUN:A welcome addition to our Bakery Series of bars heralding Spring and the beloved Pump Street baked good; the hot cross bun. Our Ecuador Hot Cross Bun 60% is made with cocoa from Hacienda Victoria in Ecuador and our bakery signature hot cross buns, scented with nutmeg, cloves and cinnamon. The bar is then, like the buns, studded with currants. GIBASSIER: The flavours of one of our classing bakes, the Gibassier, shine in this bar; Aniseed and orange peel, reminiscent of Pump Street Bakery's beloved and unique provençal pastry. It is made with dark chocolate that we make from bean to bar with beans from West Papua. To this, we add sourdough breadcrumbs and aniseed, which is ground into the base chocolate and then add orange peel for bright notes of citrus. PAIN AUX AMANDES: The flavours of one of our bakery classics - the Almond Croissant - shine in this bar; crisp croissant crumb and toasted flaked almonds with a buttery crunch. It is made with milk chocolate that we make from bean to bar with beans from the women-run Kekeli Cooperative in Togo. To this, we add croissant crumb which is ground into the base chocolate and then add ground toasted flaked almonds.
