Pump Street was founded in 2010 by father and daughter team Chris and Joanna Brennan. It is the result of Chris’ years developing his skills as a self-taught baker and later chocolate maker, and Joanna’s enthusiasm for all things gourmande. The bakery is located in a 15th Century building, which they renovated after it was unoccupied for almost 20 years. While they started making chocolate in their pastry section in 2012, they quickly moved into the adjoining rooms in the old barn at Richmond Old Dairy. By the beginning of 2017 it was clear the space was not big enough to support their chocolate making ambitions for much longer, and so they found an old military vehicle record-keeping building, disused for decades. They now have the capacity to make more of their chocolate and house a larger team.