We are very pleased to offer 5 exciting new products on Pastry Post:
Tarto Presto - this will normally be priced at £32.00, but we can offer a special 25% Introductory Discount price of £24.00 on all orders placed before the end of May.
Tarto Presto is a complete kit for making fruit tartlets, including
- you just have to supply the fruit!
Order here: http://www.pastrypost.com/shop/index.php?act=viewProd&productId=93
"Eat-a-Cup" Coffee Cups Chocolate-lined wafer cups
Order here: http://www.pastrypost.com/shop/index.php?act=viewProd&productId=92
Mini Cannelloni Fine pastry tubes
Order here: http://www.pastrypost.com/shop/index.php?act=viewProd&productId=90
Cream Horn cases
Order here: http://www.pastrypost.com/shop/index.php?act=viewProd&productId=91
And finally, to complement the neutral Annabelles already available on Pastry Post, we now offer
Sweet Annabelles to make dessert canapés completely IrresistaBelle . . . .
Order here: http://www.pastrypost.com/shop/index.php?act=viewProd&productId=89
The growing success of Pastry Post means we've been able to save on distribution costs, so with immediate effect we've reduced the £9.50 flat-rate national delivery charge down to £8.75 per order (£22.75 to NI, Highlands & Islands).
We've also made some delivery service improvements, and in future your orders will now be delivered within the week, regardless of when you place your order.
In addition, if you have a particular deadline sprung on you, call our sales helpline on 0845 2415 245 to discuss your requirements as we will often be able to deliver in a matter of days.
When your order is packed ready for despatch, we will now send an email to notify you of the Consignment Number, the delivery day, and an approximate delivery time. There will also be a website link which will allow you to track your consignment.
For full details of the upgraded delivery service, please visit the Delivery Info page on the website.
If you have received this newsletter in plain text, but wish to see the photographs accompanying the recipes, you can see the full content by visiting http://www.pastrypost.com/newsletters/2009april.html
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