Meet Our Chocolate Partners


Pump Street Bakery, Bean to Bar  Chocolate

Pump St Bakery.
Bean to Bar, UK

Pump Street Bakery import cacao beans directly from family run farms and small cooperatives. We have seen first-hand the attention to detail applied during their production process and it is inspiring to watch. Coaxing flavour from raw beans takes immense skill and it shows in their final product which has a superior mouthfeel, complex, bright flavours with consistently satisfying finishes.

Many of our fresh ganache, truffles and award-winning sea salt caramels are made using PSB chocolate. 

Valrhona, Bean to Bar Chocolate

Bean to Bar, France

Valrhona has bean traceability down to cooperative level at an absolute minimum and their growers and suppliers commit to the 10 principles of the UN Global Compact, including the respect of human rights and the prohibition of child labour. Valhrona’s iconic Grand Cru ranges, have played a huge role in Head Chocolatier Shelly Preston’s awards from the Academy of Chocolate and International Chocolate Awards. Award-winning ganaches – Garden Mint + Sweet Basil; Blackcurrant; Bay + Clementine; Juniper Berry, Campari + Blood Orange Jelly; Sicilian Lemon + Sweet Lavender; Coffee, Cardamom + Bitter Almond and Orange Blossom Chai - were all created with and are still made using Valrhona Grand Cru chocolate.


Duffy's Bean to Bar Chocolate with Nigel Slater

Bean to Bar, UK

Duffy’s Direct Cacao policy is second to none. He likes great cacao beans, solid trading ethics and 100% traceability. No messing around. Shelly has been working with Duffy for over six years now, both retailing his bars and using his chocolate. Christmas wouldn’t be Christmas without Malty Chocolate Ale, Rye + Raisin ganache made with Duffy’s Dark Panama.

Akesson, Bean to Bar Chocolate

Bean to Bar, France

Known to bean to bar producers as plantation owners and growers of superb cacao, coffee and pepper, Bertil Akesson’s own chocolate is out of this world. Dreamy chocolates made from Brazilian, Balinese and our favourite, Madagascan cacao. Bertil is a world-class grower of cacao and many of the very best chocolate in world starts with his beans. He’s also a true gentleman.