Pump Street Six Eccles Cakes vs Pain Aux Amandes: Které pečivo vítězí?

When it comes to artisan pastries, Pump Street Chocolate has carved a niche that goes far beyond their celebrated bean-to-bar chocolate. Their bakery section offers a rotating selection of handcrafted treats that pair beautifully with their single-origin chocolates. Two pastries that frequently spark curiosity among fans are the traditional Six Eccles Cakes and the more decadent Pain Aux Amandes 38%. Both are beloved, but they cater to very different cravings. In this comparison, we'll break down everything from texture and sweetness to ideal occasions, so you can decide which pastry deserves a spot in your next order.

Whether you're a long-time Pump Street enthusiast or a first-time visitor to their online shop, understanding the nuances between these two pastries can elevate your tasting experience. The Eccles Cakes bring a nostalgic, spiced fruitiness, while the Pain Aux Amandes 38% offers a rich, nutty indulgence. Let's dive into the details and see which one comes out on top for your palate.

What Makes Each Pastry Unique?

The Six Eccles Cakes are a classic British bake, known for their flaky, buttery pastry filled with currants and mixed spices. Pump Street's version stays true to tradition, delivering a satisfying crunch and a warm, festive flavour profile. These are perfect for those who enjoy a lighter, fruit-forward treat that pairs wonderfully with a cup of tea or coffee. The Eccles Cakes are not overly sweet, making them a versatile option for breakfast, afternoon snack, or dessert.

On the other hand, the Pain Aux Amandes 38% is a more luxurious pastry. It features a laminated dough filled with an almond cream that incorporates Pump Street's own 38% milk chocolate. This gives the pastry a deep, creamy sweetness with a subtle cocoa undertone. The almond topping adds a delightful crunch, while the chocolate filling provides a rich, melt-in-the-mouth experience. It's a dessert-first pastry, ideal for when you want something truly indulgent.

• Eccles Cakes: flaky, spiced, fruit-forward, less sweet.
• Pain Aux Amandes 38%: rich, chocolate-almond filling, indulgent.

Texture and Flavour Comparison

Texture is where these two pastries diverge most noticeably. The Six Eccles Cakes rely on a crisp, layered pastry that shatters slightly when bitten, giving way to a soft, juicy currant filling. The spices—typically cinnamon, nutmeg, and allspice—are aromatic without being overpowering. This makes each bite feel light and refreshing, even though the pastry is buttery. The Eccles Cakes are also smaller in size, making them easy to enjoy as a single-serve treat without feeling weighed down.

The Pain Aux Amandes 38% is denser and more substantial. The laminated dough is soft and tender, with a slightly chewy texture from the almond cream. The 38% milk chocolate adds a smooth, creamy element that balances the nuttiness of the almonds. The overall effect is rich and satisfying, with a sweetness that lingers. If you're a fan of chocolate and almond pairings, this pastry delivers a more decadent mouthfeel. For a chocolate-forward twist, you might also consider pairing it with a bar like the Grenada & Nibs 66%, which offers a contrasting dark, crunchy element.

• Eccles Cakes: crisp, light, fruity, spiced.
• Pain Aux Amandes 38%: soft, rich, creamy, chocolate-nutty.

Best Occasions for Each Pastry

Choosing between these two pastries often comes down to the occasion. The Six Eccles Cakes are ideal for a casual morning or afternoon tea break. Their moderate sweetness and portable size make them a great grab-and-go option. They also pair beautifully with a dark chocolate bar like the Ecuador - Hacienda Victoria 85%, whose intense cocoa notes complement the spiced fruitiness of the currants. For a holiday gathering or a traditional British spread, Eccles Cakes are a classic choice that pleases a crowd.

The Pain Aux Amandes 38% is best reserved for a special dessert or a weekend brunch. Its richness makes it a showstopper on a dessert table, especially when served warm. The chocolate-almond combination is indulgent enough to stand alone, but it also pairs excellently with a glass of milk or a latte. If you're hosting a dinner party or treating yourself to a luxurious afternoon, this pastry is the way to go. For an extra chocolate hit, consider serving it alongside the Madagascar Milk 58% Mini Bar, whose creamy, fruity notes echo the milk chocolate in the pastry.

• Eccles Cakes: tea time, breakfast, casual snacking, holiday spreads.
• Pain Aux Amandes 38%: dessert, brunch, special occasions, chocolate lovers.

Which One Should You Choose?

Ultimately, the decision hinges on your personal preference for sweetness and texture. If you gravitate toward traditional, spiced bakes with a lighter touch, the Six Eccles Cakes will likely become a staple in your pantry. They offer a nostalgic comfort that pairs well with both hot drinks and dark chocolate. On the other hand, if you crave a more decadent experience with a chocolate core, the Pain Aux Amandes 38% delivers a memorable, dessert-like indulgence that feels like a special treat every time.

For those who can't decide, there's no rule against trying both. Pump Street's bakery selection changes with the seasons, so each pastry offers a unique snapshot of their craft. Whichever you choose, you're guaranteed a product made with the same attention to detail that defines their chocolate-making. And if you're looking to expand your pastry horizons, keep an eye on their rotating lineup—you might discover a new favourite.

Whether you're Team Eccles Cakes or Team Pain Aux Amandes, Pump Street's bakery offerings are a testament to their dedication to quality and flavour. If you're ready to taste the difference, explore the full range of pastries and chocolates on their site. For a truly indulgent experience, start with the Pain Aux Amandes 38% and pair it with a bar from their craft chocolate collection. Your taste buds will thank you.