Pump Street Bakery & Chocolate Menu Collaboration

Here at EKB we love a menu collab. A theme, a range of flavours, any starting point to jump off from and create. 

Pump Street sent us a list of their bakery items and a list of their chocolate range featuring origins and flavour notes. Team EKB sat down and plotted an extensive list of ideas to try. Pump Street sent us some samples and we were able to try out our flavour pairings and recipes so that we could nail our final menu

Here’s a condensed version of the R&D process for the bakery items our menu collaboration 🫡

BAKERY

We wanted to play around with the bakery products and see where we could maximise on the texture they could bring to the bakes

Inspired by @pumpstreetchocolate bars featuring @pumpstbakery sourdough, eccles and croissants we wondered how we could incorporate PS bakes into EKB bakes

PB & J Toast. We already loved our marmite toast creation so we’ve gone all in on a blondie variation. PB & J on toast 👩🏻‍🍳💋

Breadcrumbs, especially browned buttered and crispy ones bring a lot to the party so we’ve rolled the white chocolate cookies in sourdough rye crumb for both flavour and texture

Eccles Blondies. Our mince pie blondies are a hiiiit so this felt like a natural step. Sweet, jam-packed filling and crisp shards of pastry encased in a blondie.

CHOCOLATE

Solomon Islands - David Natei’s Farm - 72%
in Black Forest Cake - A rich dark chocolate we’ve paired with whipped oat cream and sour cherries

Ecuador - Hacienda Limon - 85% in Hazelnut Dream Cake - a chocolate with a rounded nutty character a perfect match for a hazelnut sponge, we’ve lightened things up with a white chocolate meringue buttercream in there too

Togo - Kekeli Coop - 44% a super creamy swiss style milk chocolate to pair with a soft slice of banana bread

Ecuador - Hacienda Limon - 44% a white chocolate with a comparatively high amount of cocoa, it’s really flavourful and rye is a classic pairing to make rye crumb & white chocolate cookies

Madagascar - Hacienda Limon - 58% a dark milk chocolate is something we regularly lean on in the bakery, lots of flavour but still hitting that creamy texture and sweetness we’re often looking for. With notes of caramel in this bar we wanted to pair with a malted milk biscuit for a fun twist on two of the EKB team’s much-loved biscuits, pick-ups and malted milks!

--

Fancy a menu collab? Drop us an email