For the longest time, I’ve wanted to go to Pump Street Bakery. Ever since I worked at England Preserves where we jammed and supplied Seedless Raspberry jam for their doughnuts, I was pretty motivated to go visit them. Afterwards, when their chocolate range became better-known in London, places such as Quality Chop House retailed their Sourdough & Sea Salt 66% chocolate bars. (This chocolate is amazing, with sourdough crumbs and a sprinkle of sea salt – a genuine must try). I would then see the Pump Street Bakery showcasing at the Speciality Food Fair and the like. At this point, I was so incredibly curious and entranced about what they do. It felt like some sort of mythical quest, I mean I’m never in the Norfolk/Suffolk corner of England.
Then the most random chore presented itself to Tom, where he had to go to Norfolk for small hour. I immediately jumped on the bandwagon and extend our day by suggesting we go to brunch at Pump Street Bakery.
Consequently, it ended up taking us two hours to get to Pump Street Bakery from aforementioned chore, which previously was only two hours from home. Slightly awkward. Any who, that pale pink building, against which bikes nonchalantly lean, (I had Instagram stalked a lot) was for once within my plausible reach.
On a bright and hot summer day, we rolled up into quaint little Orford town and waltzed into Pump Street Bakery. Noticeably located at number 1 Pump Street. Feeling a little fan-girly, we were invited to sit down at the communal table inside as the ivy terrace outside was full.
Soon, pots of tea, orange juice, smoothie, baked eggs with smashed avo and tomatoes were lain out ready at our disposal. Cooked in individual skillets, the eggs are baked with super caramelised onions accompanied by a slice of sourdough. A lady next to us was baffled, but loving life with her Brioche French Toast with Maple Syrup and bacon. She even asked why it was called French Toast and what inspired the bakery to pair it with syrup and bacon. Bless her, I wanted to just tell her it was a thing. Like an international thing, but I refrained.
I honestly loved everything about the cafe, including it’s beginnings of being a small family owned business to its ethos of seasonality and daily fresh baking. It honestly felt like a little slice of London, out of London. All the food was on point, the Baker’s lunch, a cacophony of Neal’s Yard Dairy cheeses, seasonal greens and mini Eccles. Their sausage rolls also looked immense. Furthermore the servers wear Labour and Wait aprons and spoon Rare Tea Company into simple tea pots. Large chalkboards adorn the walls with a recap of the menu, and just underneath one is a rocking chair with a fat stack of the Caffeine Magazine sat on top.
At their counter, I was wide eyed at their immensely layered croissants and Eccles cakes where the syrup had poured out from the middle after bubbling away in the oven. I asked the lady serving me why did Pump Street Bakery decide to segway into being bean to bar chocolatiers. She taped the owner on the shoulder, and instructed him to answer me. A very American man turned around, which surprised me, and said it was a simple thing of process. Sourdough bread is made by fermentation, as is chocolate so they are, to extent, one of the same. (PS, if you missed my post about bean to bar dream team Mast Brothers, click here).
Before leaving to head back to the Big Smoke, via the coast, we picked up a bag of pecan brittle for the road. Perhaps as well as sourdough bread and bean to bar chocolate, this one is also very close to the owner’s heart.
Pump Street Bakery
|Wednesday||9:00 a.m. – 4:00 p.m.|
|Thursday||9:00 a.m. – 4:00 p.m.|
|Friday||9:00 a.m. – 4:00 p.m.|
|Saturday||9:00 a.m. – 4:00 p.m.|
|Sunday||10:00 a.m. – 4:00 p.m.|