Baked goods in a bar raises chocolate to new heights
Last autumn, I wrote about baked goods in chocolate and how it was a very hit-and-miss marriage and, almost as if to prove me wrong, along come some bars that show that it’s actually mostly hit.
Pump Street, pioneers in this field since they started using leftover sourdough and rye crumbs in their chocolate, have launched two new bars in their Bakery Series. Whenever I go to Pump Street’s Bakery in Orford, Suffolk, I think about having something different, from the pastry counter but always settle on what I always have: a gibassier (only available at weekends), which is an enriched-dough breakfast pastry, originating from Provence, with bits of orange peel in it and flavoured with orange flower water and aniseed, then sprinkled with sugar. My love for it is augmented, because it’s very much an occasional treat (selfishly, Pump Street opened their bakery about an hour’s drive from where I live, also in Suffolk). Now you can get a Gibassier bar in 62% cocoa (West Papua), £6.75, and the taste translates beautifully.
