Suffolk’s outstanding bakery, and one of the U.K.’s best chocolate makers, is now open in Shoreditch for just one week.
Pump Street — a premium chocolatier and bakery from Orford in the east of England, supplies a number of leading restaurants (such as Lyle’s) and grocers (like Quality Chop House) in the capital.
Its ‘bean-to-bar’ process separates it from even many of London’s most celebrated chocolatiers, such as Paul A. Young and William Curley. While there are now bean-to-bar specialists in London, such as Lucocoa, Pump Street’s operation, which began in 2012, set a new benchmark for chocolate making. Its chocolate — some of which combines its bakes (the sea salt, milk and rye crumb might be the best) — is among only a handful of artisan chocolate makers in the U.K. to process the product from roasting raw cacao beans, the first stage after harvest, fermentation, and drying.
Pump Street returns to Redchurch Street in Shoreditch — a site it occupied for a 10 day pop-up in the spring of 2015 — to launch its new tinned bakery range, but also, presumably, in a bid to provide a shop front for prospective buyers, more London restaurants and retail outlets.
In an email sent out late October, the brand announced its temporary return to the capital.
To celebrate the launch of our tinned baking range we are thrilled to announce the return of our pop up shop to 67 Redchurch Street, Shoreditch, London, E2 7DJ. Expect new chocolates, baking ingredients, breads, pastries and panettone.
The pop-up will take place from Tuesday 13 to Sunday 18 November — weekday opening hours are 10am to 5pm; on Saturday 10am to 6pm; and Sunday 10am to 4pm.