Executive Pastry Chef Jessica Haight leads a team of talented pastry professionals devel- oping and producing a complete range of dessert, chocolate and pastry creations for premium properties nationwide. Our team consists of graduates of the baking and pastry programs of numerous institutions, including Johnson and Wales University, Le Cordon Bleu, and the Culinary Institute of America. All of our products are produced in our modern facility, located in Walpole, MA. All products produced in a facility that processes tree nuts, soy, milk and wheat. All products may contain traces of allergens. Pastry Art® and Where Dessert is the Main Course® are registered trademarks of Dessert is the Main Course, Inc. © Copyright 2018. All rights reserved. N HOW TO ORDER Call, email or fax your order Monday through Friday from 8-5. We can accommodate most needs up until 1pm for next day delivery. Orders for Monday delivery need to be placed by 1pm on Friday. Requests left over the weekend will be confirmed on Monday for Tuesday delivery. Large or special events need at least 72 hours notice. We try to accommodate all requests, however orders that do not meet the minimum, as well as late orders, may incur a delivery charge. DELIVERY Delivery is free provided minimums are met and available Monday through Saturday. Daily routes vary and are based on fuel and time efficiency. We do not guarantee exact times, however we do strive for morning delivery. If you require exact delivery times, we ask that you receive your order one day prior. CONTACT Phone 508-660-5805 Email customerservice@pastryart.com Fax 508-660-5807 Contains Nut Products Made from Non Gluten Recipe V Vegan - Egg and Dairy Free Contains no Refined Sugar 5 0 8 . 6 6 0 . 5 8 0 5 PA S T R YA R T. C O M I N F O R M AT I O N | 4 3 NGR