This year we have collaborated with painter and illustrator Jesse Brown to bring Pump Street’s festive spirit to life across a quadtych of illustrations adorning our four seasonal bakery series bars. All four bars are wrapped in ribbon and make an ideal gift.
The Gingerbread 62% bar is the first in the series of four when placed in order left to right. Made with our freshly baked gingerbread cookies, one of our autumn staples spiced not just with ginger but cinnamon and cardamom too.
The second bar is the Eccles 55%. Our version of the classic Eccles cake; puff pastry, the best Voztizza currants, raisins, Armagnac and a mix of spices, encapsulated in luxurious, dark Ecuadorian chocolate. Award winning - Academy of Chocolate 2021 – Bean to Bar Flavoured - Silver.
Next is the Grenada Milk and Nutmeg 60% bar. This festive bar is a high cocoa milk chocolate, offering subtle undertones of the fruit flavours characteristic of the Crayfish Bay beans and gently scented with the warmth of Grenadan nutmeg.
The Panettone 70% bar is the fourth and final in the series of four when placed in order left to right. We have spent years perfecting our traditional Panettone in the bakery. It is rich, perfumed, full of candied fruit and topped with almonds and sugar crystals as is this seasonal chocolate bar, made with our Panettone and Grenadan cocoa beans from Crayfish Bay Organic Estate.
For ingredients, please click on the link for each individual bar.