Pump Street is an award-winning bakery in the village of Orford on Suffolk’s Heritage Coast. After mastering naturally-leavened bread, we ventured into making chocolate from beans we import directly from single estates and cooperatives around the world.
We are proud to produce the finest craft chocolate. Provenance and process are key to our finished bars. We source cacao from the best growers who ferment and dry the beans at origin. We then tailor our roasting, grinding and conching to yield the best tasting chocolate possible.
Pump Street was founded in November 2010 by father and daughter team Chris and Joanna Brennan. It is the result of Chris’ years developing his skills as a self-taught baker and later chocolate maker, and Joanna’s enthusiasm for all things gourmande.
The bakery shop is located in a 15th Century building on Orford’s Market Square which we renovated after it was unoccupied for almost 20 years. Previously the building had housed many businesses including Barclay’s Bank and a Post Office. One Pump Street now houses the shop, café and café kitchen, while the bread is baked just a few hundred yards outside the village at Richmond Old Dairy in Gedgrave.
Visit the bakery for daily-baked sourdough, viennoiserie, pastries, directly traded coffee and tea and our beautiful café.
While we started making chocolate in our pastry section in 2012, we quickly moved into one of the adjoining rooms in the old barn which houses the bakery, and a year later took on a couple more rooms there. By the beginning of 2017 we could see that the space there was not going to support our chocolate making ambitions for much longer, and found an old military vehicle record-keeping building, disused for decades, at Bentwaters Parks in Rendlesham.
We now have the capacity to make the chocolate using the same process but to house a larger team and more equipment in order to be able to make more small batches concurrently.