A presentation box of Pump Street's three new Spring bars made specifically to celebrate the arrival of the season.
All of the chocolate is made by them, from bean to bar, and embellished with their own baked goods.
The paper tray slides out of it's sleeve to show the three bars each wrapped in gold foil and paper illustrated by Jesse Bevan Brown, with their seasonal images that celebrate life, nature, origins and cycles which are the traditions we return to each Spring.
Hot Cross Bun 60%:Cocoa beans, cane sugar, cocoa butter, hot cross bun (16%) (wheatflour with added calcium, iron, niacin and thiamine, egg, yeast, butter (milk), salt, nutmeg, cloves, cinnamon, allspice berries, coriander seeds, mace, Vostizza currants. Dark chocolate contains minimum cocoa solids 60%. For allergens, see ingredients in bold. May contain nuts and sesame seeds.
Gibassier 62%:Cocoa beans, cane sugar, cocoa butter, sourdough breadcrumbs (Wheatflour with added calcium, iron, niacin and thiamine, sea salt), aniseed, candied orange peel (orange, sugar). Dark chocolate contains minimum cocoa solids 62%. For allergens, see ingredients in bold. May contain nuts and sesame seeds.
Pain Aux Amandes 38%:Cane sugar, cocosa butter, croissant (25%) (wheatflour with added calcium, iron, niacin and thiamine, milk, sugar, butter (milk), yeast, salt, malt (wheat), egg), cocoa beans, whole milk powder, skimmed milk powder, almonds (6%). Milk chocolate contains minimum cocoa solids 38%. For allergens, see ingredients in bold. May contain nuts and sesame seeds.
