Pump Street Bakery is an award-winning bakery in the village of Orford on Suffolk’s Heritage Coast. After mastering naturally-leavened bread, we ventured into making craft chocolate from beans we import directly from single estates and cooperatives around the world, from bean to bar.

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.

We go above and beyond to understand where we buy cocoa from and ensuring we support a fair and transparent supply chain. Learn more aboutthe origins we work withandhow we make chocolate.

We are committed to sustainability and we embed a deep questioning and continual review of our practices in our day to day operation. This means we are continually improving, and that we are proud of what we are doing right now, from implementing plastic-free packaging to improving our shipping. Feel free to ask us anything.

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.

We are proud winners of a number of awards, including the BBC Food and Farming Awards Best Food Producer 2012 and the Observer Food Monthly Best Food Producer in 2022.

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 bakeryfor 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 our chocolate using the same process that we started with, but to house a larger team and more equipment in order to be able to make more small batches concurrently.