Sept. 25th-29th Baking Schedule

HAPPY FALL Y'ALL! Sorry for the delay, here are the days I am baking this week. Bagels are back tomorrow, order by 7pm tonight. Wednesday: Cinnamon and Pumpkin Rolls are back as well. Pickup will be throughout the day as they finish baking. Croissants are back to Friday this week. Preorders are due by 10am Thursday. Sourdough is of course Tuesday through Friday. For those of you new to A Taste of Paris in Harvest, a little about how I work.

Each weekend I post my schedule of what days I am baking. ( I don't just bake for market days, I do bake weekly) You can either message me to order or comment on this post to place your order or go to the website and order and pay there. I will message you once your order is boxed and ready to go on the appropriate day and you come pickup here at my home. Easy Peasy. I accept cash venmo @atasteofparis, zelle or I can accept card at pickup or on the website. I do HIGHLY RECOMMEND preordering. I know it's exciting to try to be first to snatch up the extras on bake days but when you preorder 1) you don't miss out on exactly what you want or your favorites 2) it helps me plan how much product to make and reduces waste. As a home bakery I don't keep stock on hand everything is made to order. Any extras aren't really extras but more like a failsafe in case I drop a tray or items just don't bake correctly. So if an item isn't preordered I won't make any "extras" of that item, if that makes sense.

Payment is requested at time of order unless arrangements are made to pay cash at pickup. I do ask that you pickup promptly. I do accept special orders with some notice. Pinned to the top of Facebook page is a menu with all items I have offered in the past. All of these items can be preordered with a couple days notice. Again all items are made to order so time is needed to create dough and bake your product. Some items needing more time than others.

I think that is about it. Welcome to all new friends of A Taste of Paris in Harvest. I am so glad you are here and I look forward to baking something special for you.

Jarri