PUMP STREET BAKERY LAUNCH A RYE CRUMB, MILK AND SEA SALT BAR

In April 2016, Pump Street Bakery launched its second chocolate, the Rye Crumb, Milk and Sea Salt bar (60% Ecuador – Hacienda Limon), made using Pump Street Bakery’s own made rye bread added crunch. Pump Street Bakery is home to the one of the country’s few ‘bean-to-bar’; made by importing fairly traded cacao beans from Ecuador, Grenada and Madagascar, to the small Suffolk town of Orford.

For more information please email a.grier@gemmabellandcompany.com