Croissant Dark Chocolate Bar

A croissant is already mostly butter, so putting one inside a chocolate bar feels less like excess and more like following the evidence.

Pump Street’s Croissant Bar begins with 62% dark chocolate made from Ecuadorian cacao, then folds in actual croissants handmade at the brand’s own bakery. The butter works its way into the chocolate while crisp, browned pastry flakes remain behind, giving each bite a combination of deep cacao, crème caramel, cultured butter, and the flaky edges everyone secretly believes are the best part of a croissant anyway. It’s rich, crunchy, buttery, and just strange enough to make an ordinary chocolate bar seem suddenly underdeveloped. 

The Details

• 62% dark chocolate with handmade croissant
• Made with croissants baked at Pump Street’s own bakery
• Croissant pieces make up 17% of the bar
• Tasting notes of crisp flakes, crème caramel, and cultured butter
• Made with Arriba Nacional cacao from Hacienda Victoria in Ecuador
• Bean-to-bar chocolate handmade in Suffolk, England
• Made in small batches
• 70 g / 2.47 oz
• Contains wheat, milk, barley, and egg
• May contain nuts and sesame
• Best enjoyed fresh to experience the full buttery croissant flavor
• Silver winner, 2024 International Chocolate Awards
• Bronze winner, Academy of Chocolate Awards

About the Brand:  Pump Street

Pump Street occupies the extremely fortunate intersection of two professions that probably should have collaborated more often:  baker and chocolate maker. Founded in the Suffolk village of Orford by father-daughter team Chris and Joanna Brennan, the family-run company began as an artisan bakery before turning its attention to bean-to-bar chocolate. Today, Pump Street sources cacao directly from farms and cooperatives around the world, tailoring each batch to the character of the beans while occasionally allowing its bakery to interfere in extremely productive ways.