Festive Biscuit Selection 2026

The highlight of Christmas feasting for many of our customers is back!
We are now in our eighth year of biscuiteering our way through the month of December and believe it or not we still find making, baking and assembling each tin by hand a worthwhile labour of love. This year sees the return of some trusty classics and the addition of some more recent favourites from the last year at the bakery. 

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Tin Contents -

Toasted Rye & Cacao Nib Sablé - A buttery shortbread biscuit made with toasted sourdough rye crumbs which lend a malty-rich flavour. Pump Street Ecuadorian cacao nibs add crunch and texture, making this buttery biscuit all the more moreish.

Caviadini - A traditional biscuit from the Lombardy region of Italy re-imagined in shape with scalloped edges and flavour, with notes of vanilla cream and aniseed. The rustic nature remains with stoneground wholewheat Emmer flour providing a soft snap and crumbly texture.

Orange Blossom & Almond Ricciolini - A traditional Italian almond macaroon fragrant with orange blossom extract. The almonds come from unique agroforestry projects in Spain (The Almendrehesa Association), which prioritises the restoration of soil fertility to reverse desertification in Andalucia.

Baci di Dama - Made with the finest toasted hazelnuts from Piedmont, with a name that translates from Italian as 'Ladies kisses', these biscuits are buttery, bitesized and beyond bellissimo. Two delicate hazelnut shortbreads sandwiched with Pump Street's 72% Madagascar Chocolate.

Salted Butter, Spelt, Walnut & Milk Chocolate Shortbread - A firm favourite in the bakery with it's eye catching Terrazzo like appearance and a flavour that lives up to it's good looks. The buttery French walnuts and creamy 58% Madagascar Milk Chocolate are perfectly at with nutty wholemeal Spelt flour. 

Nova Speculaas- You'll find some nostalgia and familiarity in this lightly spiced, caramel like sweet and crisp biscuit. We've put our house stamp on the traditional Speculaas, using wholewheat rye for more depth of flavour, backed by the texture of lightly toasted flaked almonds. 

Allergens: WHEAT, GLUTEN, EGGS, MILK, NUTS

All items are made in a bakery that handles sulphites, sesame, mustard, peanuts and peanut products. We can not guarantee that trace allergens are not present in any product.

If you opt for free collection, your order will be ready to collect from the bakery on any of the days in the period you selected.

If you opt for delivery, we will post your order with the aim of it being delivered during the week you have chosen. We are unable to specify an exact delivery date due to the potential for seasonal postal delays.

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Ingredients

Toasted Rye & Cacao Nib Sablé - butter (milk), rye flour, wheat flour, sourdough breadcrumbs (rye, wheat, sourdough culture, sea salt), sugar, cacao nibs, cocoa powder (100% cocoa), sea salt, tonka bean, egg

Caviadini - wheatwheat emmer flour, wheat flour, butter (milk), sugar, egg, aniseed, baking powder, vanilla extract (alcohol), sea salt

Orange Blossom & Almond Ricciolini - sugar, almonds, egg white, orange blossom water, orange zest, sea salt

Salted Butter, Spelt, Walnut & Chocolate Shortbread - butter (milk), wholegrain spelt flour, wheat flour, sugar, walnuts, 58% Madagascar milk chocolate (cocoa beans, cane sugar, cocoa butter and milk powder), sea salt, vanilla powder, egg

Baci di Dama - toasted hazelnuts, wheat flour, butter (milk), sugar, sea salt, 72% Madagascar chocolate (cocoa beans, can sugar and cocoa butter)

NOVA Speculaas - wheat flour, sugar, butter (milk), wholegrain rye flour, egg, almonds, organic spices (cassia, nutmeg, cloves, ginger, black pepper, cardamom, anise seed), bicarbonate of soda, sea salt