The flavors of one of their classing bakes, the Gibassier, shine in this bar; Aniseed and orange peel, reminiscent of Pump Street Bakery's beloved and unique Proven?al pastry. It is made with dark chocolate that they make from bean to bar with beans from West Papua. To this, they add sourdough breadcrumbs and aniseed, which is ground into the base chocolate, and then add orange peel for bright notes of citrus.
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