Rich, perfumed, full of candied fruit and topped with almonds and sugar crystals this seasonal chocolate bar, made with Selva Tabasqueño cocoa beans from Sierra Madre de Chiapas in Mexico.
Pump Street Bakery serves up this seasonal chocolate bar, crafted using a traditional gingerbread cookie recipe that has been perfected for years. It is spiced with ginger, cardamom and cinnamon which perfectly complements the intensity of rich Jamaican cocoa - a toasty finish with a distinctive seasonal flavour.
All our goods are designed or made by UK indie designer-makers or small businesses, every purchase you make supports them. Plus, as part of Arts at the Old Fire Station, the money from your purchase goes back into our charity work with Crisis, providing training and volunteering opportunities for homeless people.