1 | am – 2 pm | | | | | | | 5 | 2.45% |
2 | 8 am – 2 | | | | | | | 3 | 1.47% |
3 | information on preordering goods | | | | | | | 2 | 0.98% |
4 | – 2 pm brunch | | | | | | | 2 | 0.98% |
5 | 10 am – 2 | | | | | | | 2 | 0.98% |
6 | pm 10 am – | | | | | | | 2 | 0.98% |
7 | 2 pm 10 am | | | | | | | 2 | 0.98% |
8 | – 2 pm 10 | | | | | | | 2 | 0.98% |
9 | goods and special offers | | | | | | | 2 | 0.98% |
10 | preordering goods and special | | | | | | | 2 | 0.98% |
11 | on preordering goods and | | | | | | | 2 | 0.98% |
12 | offerings to our favorite | | | | | | | 1 | 0.49% |
13 | week we send out | | | | | | | 1 | 0.49% |
14 | we send out exclusive | | | | | | | 1 | 0.49% |
15 | le petit menu bakery | | | | | | 1 | 0.49% |
16 | to our favorite customers | | | | | | | 1 | 0.49% |
17 | our favorite customers complete | | | | | | | 1 | 0.49% |
18 | favorite customers complete the | | | | | | | 1 | 0.49% |
19 | goods each week we | | | | | | | 1 | 0.49% |
20 | customers complete the form | | | | | | | 1 | 0.49% |
21 | complete the form below | | | | | | | 1 | 0.49% |
22 | the form below to | | | | | | | 1 | 0.49% |
23 | form below to receive | | | | | | | 1 | 0.49% |
24 | and special offers namerequired | | | | | | | 1 | 0.49% |
25 | each week we send | | | | | | | 1 | 0.49% |
26 | chefs preorder pastriesbaked goods | | | | | | | 1 | 0.49% |
27 | pastriesbaked goods each week | | | | | | | 1 | 0.49% |
28 | skill in creating exceptional | | | | | | | 1 | 0.49% |
29 | petit’s leadership team has | | | | | | | 1 | 0.49% |
30 | leadership team has earned | | | | | | | 1 | 0.49% |
31 | special certifications in pastry | | | | | | | 1 | 0.49% |
32 | certifications in pastry arts | | | | | | | 1 | 0.49% |
33 | in pastry arts showcasing | | | | | | | 1 | 0.49% |
34 | pastry arts showcasing their | | | | | | | 1 | 0.49% |
35 | arts showcasing their dedication | | | | | | | 1 | 0.49% |
36 | petit menu bakery order | | | | | | 1 | 0.49% |
37 | in creating exceptional baked | | | | | | | 1 | 0.49% |
38 | preorder pastriesbaked goods each | | | | | | | 1 | 0.49% |
39 | creating exceptional baked goods | | | | | | | 1 | 0.49% |
40 | exceptional baked goods and | | | | | | | 1 | 0.49% |