Suffolk-based bakers and chocolate makers Pump Street are marking their fifteenth anniversary with the launch of a Double Sourdough Bar — a limited-edition twist on their cult Sourdough & Sea Salt bakery bar, this time with twice the crumbs and a distinctly celebratory feel.
Available online and in shops from November 7, the Double Sourdough 66% bar (£9.95) is produced in a one-off run of 1,500 bars. It brings together two Pump Street signatures: home-baked, toasted sourdough crumbs suspended in Dark Ecuador 66% chocolate. The result is a bar with pronounced crunch and layered flavour, combining gentle acidity reminiscent of crème fraîche with deep malt notes from the bread. Each bar is wrapped in a bespoke anniversary colourway and hand-numbered by co-founder Joanna Brennan.
To mark the occasion closer to home, Pump Street Bakery will also serve a Chocolate Sourdough Doughnut from November 7–30. The limited bake folds the bakery and chocolate sides of the business into a single, playful format: chocolate-enriched dough filled with chocolate crème pâtissière, finished with a chocolate glaze and a scattering of toasted sourdough crumbs.
Alongside the bar and doughnut, Pump Street will release a special anniversary edition of its much-loved tote bag. Featuring a refreshed ‘Est. 2010’ logo on one side and a handwritten shopping list of favourite Pump Street products on the other, the tote will be available online and in-store from November 7.
The anniversary also coincides with Pump Street’s role as a co-founder of the Craft Chocolate Association, the UK’s first collective dedicated to promoting traceable, bean-to-bar chocolate. Founded alongside Cocoa Runners, Chocolarder, Dormouse and Tosier, the association draws inspiration from movements such as The Real Bread Campaign and CAMRA, aiming to raise standards and educate consumers around direct trade and quality chocolate.
Founded in Orford by father-and-daughter team Chris and Joanna Brennan, Pump Street began life as a bakery before expanding into chocolate making in 2012. Early experimentation with directly sourced cacao beans led to the now-iconic Bakery Series, and eventually to a dedicated chocolate factory in nearby Rendlesham. Over the past 15 years, the business has become one of the most influential names in UK craft chocolate, earning accolades including an OFM Award for Best Food Producer and a King’s Award for Enterprise in 2023.
Joanna Brennan said: “I still recall the rush of getting everything ready to open our doors at Pump Street Bakery fifteen years ago. Since then, we’ve been so lucky to find a community of customers who care as deeply about real bread and single farm craft chocolate as we do, and we wouldn’t be here without them.”
The Double Sourdough 66% bar and anniversary tote launch online on November 7, while the Chocolate Sourdough Doughnut will be available in Pump Street shops throughout November. An anniversary party for suppliers and friends of the brand is planned for Spring 2026.