Croissant 62% 70g Chocolate Bar
Pump Street Chocolate
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order_approve
- Order placed
- 4th May
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local_shipping
- Dispatched
- 8th May
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mail
- Standard delivery
- 10th - 13th May
Credentials
We've taken our croissants, handmade in our bakery, and captured their essence in a chocolate bar.
First, we blend their butteriness into the base chocolate and then we augment it with crisp, browned flakes of baked croissant. We are delighted to be working with these fine cacao beans from the Hacienda Victoria, a progressive farm known for its stewardship of the land and its delicate fermentation, showcasing the mellow nuttiness of the Arriba Nacional beans. As this bar has been made with fresh croissants, we would advise that you eat it as soon as possible to ensure the buttery flavour is at its freshest.
Award winning bean to bar chocolate handmade in Suffolk, UK.
Ingredients - Cocoa beans, cane sugar, cocoa butter, croissant (17%) (sugar, wheat flour with added calcium, iron, niacin and thiamine, salt, yeast, water, milk, butter, malt (wheat), egg yolk). Dark chocolate contains minimum cocoa solids 62%. For allergens, see ingredients in bold. May contain nuts and sesame seeds.
The delivery options for this item are listed below (if it doesn't state 'Express delivery' then that option is not available for this product). As soon as you place your order, this small business will spring into action, get it ready and send it out... (and you can feel wonderful for supporting them).
Delivery options available
Standard delivery: included
Receive it by 10th - 13th May
For more information about delivery or returning items, please take a look at our Delivery & Returns page.
More from this Co
Pump Street Chocolate
Orford, Suffolk
Pump Street is a family-run, award-winning bakers and craft chocolate makers from the village of Orford, Suffolk.
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. After mastering the art of naturally-leavened bread, they ventured into making chocolate from beans imported directly from single estates and cooperatives around the world.