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Pump Street Bakery Chocolate Tasting in the studio

05 March 2015

It's been a great start to March with Rob from Pump Street Bakery in Suffolk visiting us yesterday.  

Rob from Pump Street Bakery talking about chocolate at Snowden Flood Studio

Their chocolate is made with such care and attention to detail - from the relationships they build with their farmers to the way they labour over the making of each bar. Perhaps it's no surprise that the bars reflect the hard work and all taste amazing.  The beans taste very different from each other - Madagascar are quite fruity, Ecuadorian earthy and rich.  

A cocoa bean in the Pump Street Bakery Chocolate talk at Snowden Flood Studio

I visited their premises last year but the rest of the studio staff hadn't and so it was great to have Rob explain the whole process of choosing, fermenting, shipping, roasting, deshelling,winnowing grinding, mixing, tempering, conching, pouring and maturing.  It's a real labour of love.  We are all huge fans and I'm really proud to be one of their first stockists.  (Needless to say we were forced to eat loads of chocolate in order to fully understand the whole range - and we all have different favourites (mine is Madagascar 72%.)

We hope to have some special Pump Street pieces in the studio for Easter and also Rob has promised to come and do a public tasting for us so watch this space. In the meantime you can buy their products in our grocery section: http://www.snowdenflood.com/collections


Raya and Binita test Pump Street Bakery Chocolate at Snowden Flood Studio

Testing Pump Street Bakery Chocolate at Snowden Flood Studio

Pump Street Bakery chocolate process at Snowden Flood Studio 


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