Sourdough + Sea Salt Dark Chocolate Bar

Bread, chocolate, and salt are three foods humanity figured out a long time ago. Combining them feels suspiciously overdue.

Pump Street folds crunchy crumbs of its own sourdough into rich 66% Ecuador dark chocolate, then adds a hit of hand-harvested Welsh sea salt. The result lands somewhere between a great chocolate bar and the deeply satisfying corner of a piece of toast:  dark, malty, salty, and unexpectedly crunchy. The sourdough brings out flavors in the cacao you might otherwise miss, while the salt keeps pulling you back for another bite. It's unusual without being weird for the sake of being weird. But mostly, it makes you wonder why chocolate has spent so much time hanging around almonds when bread was right there.

The Details

• 66% dark chocolate with sourdough and sea salt
• Made with 12% sourdough breadcrumbs from Pump Street’s own bakery
• Crisp, crunchy texture with rich, malty flavor
• Made with single-origin Ecuadorian cacao
• Finished with hand-harvested Halen Môn sea salt from Wales
• Handmade bean-to-bar in Suffolk, England
• 70 g / 2.47 oz
• Contains wheat
• May contain milk, eggs, nuts, and sesame
• Gold winner, 2025 Academy of Chocolate Awards
• Bronze winner, 2025 International 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.