Elebrate with Cake from the Amway Grand Plaza

Total Page:16

File Type:pdf, Size:1020Kb

Elebrate with Cake from the Amway Grand Plaza ELEBRATE WITH CAKE FROM THE AMWAY GRAND PLAZA SPECIALTY CAKES TRADITIONAL CAKES RASPBERRY ROYAL TORTE Three layers of cake with choice (contains nuts) of filling and optional fruit filling. Vanilla cake with raspberry mousse, raspberry jam and fresh raspberries. Cake flavor choices: chocolate or vanilla Mousse filling choices: C 8” torte | serving 12 – 14 guests | $36 lemon, chocolate or vanilla 10” torte | serving 16 – 18 guests | $42 Optional fresh fruit choices: blueberries, raspberries or strawberries VANILLA CHEESECAKE Chocolate piped message included / Gluten free cake crumb, assortment of additional décor will incur charges fresh berries with apricot glaze. ROUND CAKE 8” cake | serving 12 – 14 guests | $40 8” cake | serving 12 – 14 guests | $50 10” cake | serving 16 – 18 guests | $47 10” cake | serving 16 – 18 guests | $62 12” cake | serving 24 – 30 guests | $75 FLOURLESS CHOCOLATE CAKE (gluten free) Fudge-like cake topped with SHEET CAKE chocolate ganache and fresh raspberries. 1/3 sheet cake | serving 30 – 40 guests | $90 1/2 sheet cake | serving 50 – 60 guests | $135 10” cake | serving 16 – 20 guests | $50 TWO – TIERED ROUND CAKES STRAWBERRY WHIP CAKE (cake stand not included) Three layers of vanilla cake layered with 6” and 8” tiered cake | servings: 20 | $150 whipped cream and fresh strawberries. 6” and 10” tiered cake | servings: 26 | $180 8” and 12” tiered cake | servings: 42 | $300 8” cake | serving 12 – 14 guests | $43 10” cake | serving 16 – 18 guests | $50 CUPCAKES WITH 12” cake | serving 24 – 30 guests | $58 BUTTERCREAM FROSTING (house garnish included) TROPICAL WHIP CAKE Cake choices: vanilla or chocolate Three layers of vanilla cake layered with Buttercream choices: vanilla or chocolate whipped cream, mangos and pineapples. $16 | half dozen $33 | dozen 8” cake | serving 12 – 14 guests | $45 10” cake | serving 16 – 18 guests | $52 12” cake | serving 24 – 30 guests | $63 PLACE AN ORDER: [email protected] | 616.776.3248 All orders must be pre-paid via credit card. 48 business hours minimum advance notice for ordering. Pick-up in Plaza Essentials Monday - Saturday 10am-5pm. Orders can be placed Monday – Friday 10 am - 3 pm..
Recommended publications
  • Guardian and Observer Editorial
    guardian.co.uk/guides Welcome | 3 Dan Lepard 12 • Before you start 8 Yes, it’s true, baking is back. And • Meet the baker 12 whether you’re a novice pastry • Bread recipes 13 • Cake 41 roller or an expert icer, our • Pastry 69 scrumptious 100-page guide will • Baking supplies 96 take your enjoyment of this relaxing and (mostly) healthy pursuit to a whole new level. We’ve included the most mouthwatering bread, cake and pastry recipes, courtesy of our Tom Jaine 14 baking maestro Dan Lepard and a supporting cast of passionate home bakers and chefs from Rick Stein and Marguerite Patten to Ronnie Corbett and Neneh Cherry. And if Andi and Neneh 42 you’re hungry for more, don’t miss tomorrow’s Observer supplement on baking with kids, and G2’s exclusive series of gourmet cake recipes all next week. Now get Ian Jack 70 KATINKA HERBERT, TALKBACK TV, NOEL MURPHY your pinny on! Editor Emily Mann Executive editor Becky Gardiner All recipes by Dan Lepard © 2007 Additional editing David Whitehouse Recipe testing Carol Brough Art director Gavin Brammall Designer Keith Baker Photography Jill Mead Picture editor Marissa Keating Production editor Pas Paschali Subeditor Patrick Keneally Staff writer Carlene Thomas-Bailey Production Steve Coady Series editor Mike Herd Project manager Darren Gavigan Imaging GNM Imaging Printer Quebecor World Testers Kate Abbott, Keith Baker, Diana Brown, Nell Card, Jill Chisholm, Charlotte Clark, Margaret Gardner, Sarah Gardner, Barbara Griggs, Liz Johns, Marissa Keating, Patrick Keneally, Adam Newey, Helen Ochyra, Joanna Rodell, John Timmins, Ian Whiteley Cover photograph Alexander Kent Woodcut illustration janeillustration.co.uk If you have any comments about this guide, please email [email protected] To order additional copies of this Guardian Guide To..
    [Show full text]
  • Friese Family Catering Pricelist
    Bread, Open Sandwiches, Sandwiches, Finger food and other Kameel Classics On the following pages you will find an overview of our culinary delights and all the information that you require for your event. We will gladly plan your event – whether stand-up cocktail, or a buffet – individually for you, according to your wishes. Enjoy browsing through our selection and we are always available if you would like to contact us personally. Friese Family Catering Pricelist The selections of snacks that we have created serve as examples and you only have to choose one. All examples are made for approximately 10 people. “Classic“ • Curried egg with chives* • Herring salad with apples and • Punschkrapfen • Spicy meat salad with beans * cream salad* • Parisian Spitz • Lentils with diced ham* • Hand cut bone-in ham with • Esterhazy slice • Styrian pumpkin seed cream* horseradish* • Sacher slice, Kameel-style • Red cabbage with tuna* • Milan salami with cucumber* • Sponge roll • Bone-in ham salad* • French Brie with nuts* *) dark bread “For the peckish“ 30 pieces: 55,95 30 pieces, 15 sweets: 85,20 “For the hungry“ 50 pieces savoury only: 93,25 50 pieces, 25 sweets: 142,00 “Bognergasse“ • Spicy meat salad with beans * • Beer bun with bone-in ham, • Quark soufflé cubes • Lentils with diced ham* cucumber and horseradish • Coconut brownies • Red cabbage with tuna* • Sunflower bun with rocket • Chocolate covered strawberries • Hand cut bone-in ham with lettuce and cheese • Kardinalschnitte horseradish* • Tuscany sandwich with • Lime roulade • Milan Salami with cucumber* mozzarella rocket lettuce • Roast beef with and fresh tomatoes artichoke hearts* • Brioche with smoked salmon *) dark bread “For the peckish“ 30 pieces: 73,05 30 pieces, 15 sweets: 102,30 “For the hungry“ 50 pieces savoury only: 121,75 50 pieces, 25 sweets: 170,50 All prices in Euro, including.
    [Show full text]
  • WEDDINGS CELEBRATIONS GATHERINGS at Little Tart Bakery We Make Beautiful Cakes, Pastries and Delicious Seasonal Treats
    WEDDINGS CELEBRATIONS GATHERINGS At Little Tart Bakery we make beautiful cakes, pastries and delicious seasonal treats. We’re into quality in a big way, so we hand make absolutely everything with lots of love, care and attention. We only use the best ingredients, so you won’t ever find any additives, preservatives, stabilisers or nasties. Everything we make, we make because we want it to be the best. Not the cheapest, or easiest, or even the most profitable, just the best. We call Waiheke our home, so if you’re planning a celebration on the island, let us know if we can help make it even more extra special. WEDDING CAKES We like to think Little Tart is one of the most popular, and well loved wedding cake makers on Waiheke. We make a range of flavours, sizes and looks to compliment the style of your wedding day. From the texture of the icing to the decoration, foliage, florals and cake stand, we’ll work with you to create a wedding cake that tastes every bit as good as it looks. We know your to-do list will be out of control, so to make things easier, we can deliver, and set up your cake, anywhere on the island. We’re always putting pictures of our cakes up on the Little Tart Bakery Instagram page, so if there’s a specific one you like the look of, just let us know. OPTIONS Flavours We offer these as our standard cake flavours: - Chocolate - Vanilla - Classic carrot with walnut - Lemon, yogurt and olive oil We also offer a chocolate cake made with coconut and almonds as our vegan and gluten free option.
    [Show full text]
  • Choose Your Wedding Cake
    183 Route 81, Unit# 7, Killingworth, CT 06419; TEL: 860-663-2325; FAX: 860-663-2350 e-mail: [email protected]; www.cozycornerbakeshoppe.com CHOOSE YOUR WEDDING CAKE Design: The cake should reflect the style of the wedding and the taste of the bride and groom. Vanilla cake with white icing is traditional but in more recent years the introduction of light pastels has gained popularity and is no longer used solely as an accent. In addition, the fundamental shape and size of your cake should project a particular ambiance. A large, multi-tiered cake prepared without columns can be more grand and stately. A multi-tiered cake using columns to separate its sections supports a lighter more open atmosphere. Columns help the cake appear lighter, airy, and less massive. Flavor: The bride and groom should feel free to make the inside of their cake to suit their tastes. The interior certainly does not need to be consistent with the reception's theme or ambiance, particularly at the expense of quality and flavor. You are not limited to one flavor per cake; each tier may be unique. This allows you to satisfy a variety of tastes. If your cake has three tiers, you can offer your guests three uniquely flavored interiors. Of course, each tier's exterior would have the same color finish and details, making the inside a pleasant surprise. Decoration: We will decorate your wedding cake to your specifications and will be happy to consider certain special requests, whether it be a special flavor or a particular decoration style.
    [Show full text]
  • 1455189355674.Pdf
    THE STORYTeller’S THESAURUS FANTASY, HISTORY, AND HORROR JAMES M. WARD AND ANNE K. BROWN Cover by: Peter Bradley LEGAL PAGE: Every effort has been made not to make use of proprietary or copyrighted materi- al. Any mention of actual commercial products in this book does not constitute an endorsement. www.trolllord.com www.chenaultandgraypublishing.com Email:[email protected] Printed in U.S.A © 2013 Chenault & Gray Publishing, LLC. All Rights Reserved. Storyteller’s Thesaurus Trademark of Cheanult & Gray Publishing. All Rights Reserved. Chenault & Gray Publishing, Troll Lord Games logos are Trademark of Chenault & Gray Publishing. All Rights Reserved. TABLE OF CONTENTS THE STORYTeller’S THESAURUS 1 FANTASY, HISTORY, AND HORROR 1 JAMES M. WARD AND ANNE K. BROWN 1 INTRODUCTION 8 WHAT MAKES THIS BOOK DIFFERENT 8 THE STORYTeller’s RESPONSIBILITY: RESEARCH 9 WHAT THIS BOOK DOES NOT CONTAIN 9 A WHISPER OF ENCOURAGEMENT 10 CHAPTER 1: CHARACTER BUILDING 11 GENDER 11 AGE 11 PHYSICAL AttRIBUTES 11 SIZE AND BODY TYPE 11 FACIAL FEATURES 12 HAIR 13 SPECIES 13 PERSONALITY 14 PHOBIAS 15 OCCUPATIONS 17 ADVENTURERS 17 CIVILIANS 18 ORGANIZATIONS 21 CHAPTER 2: CLOTHING 22 STYLES OF DRESS 22 CLOTHING PIECES 22 CLOTHING CONSTRUCTION 24 CHAPTER 3: ARCHITECTURE AND PROPERTY 25 ARCHITECTURAL STYLES AND ELEMENTS 25 BUILDING MATERIALS 26 PROPERTY TYPES 26 SPECIALTY ANATOMY 29 CHAPTER 4: FURNISHINGS 30 CHAPTER 5: EQUIPMENT AND TOOLS 31 ADVENTurer’S GEAR 31 GENERAL EQUIPMENT AND TOOLS 31 2 THE STORYTeller’s Thesaurus KITCHEN EQUIPMENT 35 LINENS 36 MUSICAL INSTRUMENTS
    [Show full text]
  • The Magazine of the Royal Corps of Signals FUTURE MOVES of CORPS UNITS
    THE wire June 2013 www.royalsignals.mod.uk The Magazine of The Royal Corps of Signals FUTURE MOVES OF CORPS UNITS On 5 Mar 13 the SofS announced the Army Basing Plan as part of the Army 2020 programme. The R SIGNALS element is shown below: Serial Unit (Future Title shown) Future Location 1 HQ 1 (UK) Sig Bde Innsworth 2 HQ 11 Sig Bde and HQ West Midlands (WM) Donnington 3 1 Sig Regt Stafford 4 2 Sig Regt York 5 3 Sig Regt Bulford 6 10 Sig Regt • RHQ – Corsham • 225 Sig Sqn – Lisburn • 241 Sig Sqn – Bicester • 243 Sig Sqn – Andover • 251 Sig Sqn – Aldershot • 81 Sig Sqn – Corsham 7 11 (RSS) Sig Regt Blandford/Lyneham 8 14 Sig Regt (EW) St Athan 9 15 Sig Regt (IS) • RHQ – Blandford • GCN Sqn – Corsham Sqns to be renumbered 233, 259 and 262 Sig • GIS Sqn – Blandford Sqns • LSST – Bicester • LICSG(V) – Corsham 10 16 Sig Regt Stafford 11 18 (UKSF) Sig Regt Hereford 12 21 Sig Regt Colerne 13 22 Sig Regt Stafford 14 30 Sig Regt Bramcote 15 216 (Para) Sig Sqn Colchester 16 204 Sig Sqn Colerne (as part of 21 Sig Regt in 2015) 17 299 Sig Sqn (SC) Bletchley 18 628 (NATO) Sig Tp Wesel (tbc) TRANSFERRING TO THE RESERVES By the time you read this edition of The Wire, I hope that further details of the future structure of the Corps, in particular, our Reserves will have been announced. For those whose regular service is about to come to an end, you may wish to be aware that there are a number of incentives for you to transfer to the TA within three years of leaving the Regular Army.
    [Show full text]
  • Kochbuch 2008 En Jh
    1 TABLE OF CONTENTS FUBiS Favorite Recipes Page Foreword 3 Cooking Conversions 4 Appetizers, Soups and Salads Meat-Stuffed Hortobagy Pancakes (Hungary) 5 Tacaçà (Soup) (Brazil) 6 Som Tam Thai with Kohlrabi (Thailand) 7 Main Dishes Cepelinai or Didzkukuliai (Lithuania) 8 Stuffed Bell Peppers (Germany) 9 Egg Yolk Musk Pumpkin (China) 10 Potato-Gratin with Apple and Camembert (Germany) 11 Gulasch (Germany) 12 Potato-Curry with Pumpkin (Germany) 13 Desserts Hungarian Rétes (Strudel) (Hungary) 14 Lamingtons (Australia) 15 Cottage Cheesecake with Lemoncello (New Zealand) 16 „Kalter Hund“ („Cold Dog“) (Germany) 17 Exotic Rice-Pudding Torte (Germany) 18 2 FOREWORD Berlin, February 19, 2009 Dear FUBiS Alumni, Last year we decided to start a new FUBiS project that would highlight the internationality of the FUBiS community. Perhaps you still remember that we asked you, as a FUBiS participant, to send us a traditional recipe from your home country or region or just your favorite recipe. Some of you remembered to do that – thank you! We have now translated and compiled these recipes in the FUBiS International Cookbook. A few members of the FUBiS Team have also substituted recipes that they would like to share with you. Unfortunately, we were not able to include your pictures due to copyright regulations. But maybe that is not so bad: now you have more room for creativity and do not have to worry about getting the dish to turn out picture perfect. We have just one tip for you: when you have chosen a recipe you would like to try out, make sure to read through the entire recipe before you start cooking.
    [Show full text]
  • A Teacher's Reactions to Plan No. 3 Cblonia H4board to Me^T 1 (> E 1''*
    hashirst With The? Newt! ^noepenoetit-lealieTT ^iSL^^ .A JV/^ ±±,L TT ^ ^V, ^t ^ ^^IfcrJWae-SAopTfoAA 91 I!', \ X XVIII.—No. 22 limered ns Second Class Matter ' WOODRRinflE N .1 THURSDAY JUNE 27 194(5 PulillHheil Every Tlmrmlav PRTP1? PTV1P Pfl'VI'ft * iHH •01^ ^ at tho I'oat Office, Woodbrldge, N, J. YV WULJDIUDUEi, 1>. J., inUftOUftl, JUiNL/, £ 1, 1J1D HI in Urten Street, \Vi»uill.rl<lKo. N. .I. rMUJi JJiVBi UBKIB ( 'SI fl Ho,mes ~ A Teacher's Reactions to Plan No. 3 Cblonia h4Board to Me^t 1 (> e 1''* . "} "'oHowlng letter was re- who has sounded out the feelings (and here went another of the plan from the teachers' point of **v81UClllO "WWTT % m "1 -w- • . >1H y he ofth egrou ptad her e sives theiv I ii O«J. •'• PENDFNTiFAntpD I< E I)E Dun e t l^u0 " campaign promiscs-to choose the view? Here they are. _ \I/ltii I /\1it'Alivif '-"M • 9 SllP'Sl ^d e,^S pr .ad lnt* cr st^l ro and ^e views of the entire afTalr. best mamann ouallfled fofmr the iob)-0 - 1. No teacher wants to1 be In a Vl/™ LiivLf WW I I 11 I j|l\Vt-"W ' '%M If) ^ DllCft ^ t : . Ji , f R , «». First, the whole thing goes deep- *** W™*** ™ J "'™ muidlns where there are going to W 111 T Iff ill "T 1 111 RJ\J TT Vl T ,« f '? *^w ^to' «U»inate the er than Plan No. 3. The v^ ©*** • J, ill I double session at Woodbrldfre Illsh the brave new world promised by economics and collecting the ath- who lsJ n chftrge The elfimcnlary .
    [Show full text]
  • VOLUME 4 Expenditure Codes
    (ons) Social Survey Division Family Expenditure Survey 2000-2001 VOLUME 4 Expenditure Codes Family Expenditure Survey 2000-2001 : VOLUME 4 EXPENDITURE CODES Contents Colour Explanatory note pink Expenditure Code Changes green Part 1 - Expenditure Codes Summary blue Part 2 - Expenditure Codes Detail yellow Date checked : 8 June 2001 Family Expenditure Survey 2000-2001 : VOLUME 4 EXPENDITURE CODES Explanatory Notes See Volume 1, Part 3 - Database Definitions - for definitions of terms used Expenditure codes In the Family Expenditure Survey, information about expenditure is collected at a detailed level. It is collected through both the diary (which respondents fill in daily for a fortnight) and through the Household Questionnaire. Items of expenditure are assigned a six digit code which represents the type of expenditure (the code might represent 'bread', 'mortgage payments' or 'visits to the cinema', for example). These six digit codes are listed in Part 1 of this volume - Expenditure Codes : Summary. There are 14 main categories of expenditure, which are: .01 Housing .02 Fuel, light and power .03 Food .04 Alcoholic drinks .05 Tobacco .06 Clothing and footwear .07 Household goods .08 Domestic and paid services .09 Personal goods and services .10 Motoring expenditure .11 Travel and non-motor vehicle expenses .12 Leisure goods .13 Entertainment, education, holidays, betting .14 Savings, investments, money transfers, credit Part 2 of this volume - Expenditure Codes : Detail - is the 'data dictionary'. It gives an indication of the types of items to be found under each expenditure code, but it should be remembered that the list is not exhaustive. A comprehensive list of the expenditure codes that are new, deleted or have been amended from the 1999-2000 dataset are shown on a separate list (see green pages).
    [Show full text]
  • Menue Breakfast
    CONDITOREI SLUKA. MENUE BREAKFAST Monday to Friday: 8am – 11am Soft boiled egg € 1.90 Saturday: 8am – 3pm Scrambled eggs (2 eggs) with bread € 5,00 Fried eggs (2 eggs) with bread € 5,00 “Kleines Frühstück” (Small breakfast) Cup of Coffee, tea or hot chocolate, butter, Omelette (2 eggs) with 2 ingredients jam or honey, bread basket € 8,80 of your choice (ham, cheese, mushrooms, with boiled egg € 9,80 onion, tomato, bacon or salami) € 7,80 “Wiener Brioche Frühstück” (Viennese brioche breakfast) Ham and eggs (2 eggs) with bread € 7,80 Cup of Coffee, tea or hot chocolate, Bacon and eggs (2 eggs) with bread € 7,80 butter, jam or honey, fresh orange juice, brioche € 10,80 Scrambled eggs with sausages and bread € 7,80 Ham or cheese plate € 3,90 “Großes Frühstück” (Big breakfast) Butter € 1,20 Cup of Coffee, tea or hot chocolate, butter, Jam or honey € 1,20 jam or honey, ham, salami, cheese, cream cheese Chives € 1,20 with chives, soft boiled egg, bread basket € 17,80 Cream cheese with chives € 2,90 “Slukas Pikantes Frühstück” (Hearty breakfast) Muesli with yoghurt or milk Cup of coffee, tea or hot chocolate, (with raspberry mark upon request) € 4,80 portion of scrambled or fried eggs made of 2 eggs, sour cream dip with herbs, Vegetables and sour cream dip with herbs € 3,90 vegetables, fresh orange juice, bread basket € 16,80 Brioche € 2,80 Small roll € 1,20 “Slukas Vitales Frühstück” (Vitality breakfast) Two slices of toast € 1,20 Cup of coffee, tea or hot chocolate, Bacon (3 slices) € 2,70 soft boiled egg, sour cream dip with herbs, Fresh orange
    [Show full text]
  • Petite Madelyn's Bake Shoppe Auction 6/27/2020
    Petite Madelyn's Bake Shoppe Auction 6/27/2020 LOT # LOT # 101 Molds 131 3 Level Cake Stands 102 Sheet Tray Extenders 132 Cake Stand 103 Shaped Cake Pans; Petal, Hexagon, 133 Square Cake Stand Small Heart HBC 134 Square Cake Stand Large 104 Square Cake Pans 135 Round Tapered Cake Stand 105 Round Cake Pans 136 Gold Cake Stand 106 Rectangle Cake Pans 137 Table Pastry Display Case 107 Assorted Cake Pans 138 Square Gold Cake Stand 108 Pie Plates & Bundt Cakes 139 Wooden Tiered Dessert Stand 109 Spring Form Cake Pans 140 Acrylic Tiered Round Dessert Stand 110 Egg Chocolate Mold (Carbonate) 141 Gold Pedestal Dessert Tray 111 Novelty Cake Pans (11) HBC 142 Silver Trays 112 Dessert Molds TTM (8) 143 Bunn TU5Q Ice Tea Brewer 113 Shaped Cake Pans; Domed 144 Carnival King Royalty Popcorn Maker 114 Mini Bundt Cake Pans 145 24"x36" Stainless Steel Table 115 Pie Molds 146 Stainless Steel Shelf 3 Tier 60" 116 Plastic Bowls 147 Frigidaire FFFU21 72" Upright Freezer White 117 Muffin Tins (12) 148 Delfield Stainless Steel 2 Door 118 Assorted Measuring Cups, Can Openers, Upright Freezer Pizza Cutters 149 Pan Racks (2) HBC 119 Macron Silicon Mats 150 96" Stainless Steel Table, 3 Tier on Wheels 120 Push Pop Containers w/ Back Splash 121 Under Cake Fountain 151 Avantco Induction Hot Plate 122 3 Tiered Chocolate Fountain 152 Southbend Electric Convection Oven 123 Heavy Cake Pans w/ Removable Bottoms 153 Avantco MX40 Mixer w/ Whip, Paddle, Dough Hook 124 Containers & Trays 154 Blodgett Double Stack Convection Oven Electric 125 Batter Portioner (2) HBC 155 Structural
    [Show full text]
  • Sortiments- Und Preisliste
    Tiefgekühlte Feinbackwaren für Hotellerie, Gastronomie, Gemeinschaftsverpflegung, Grossabnehmer und Detaillisten Sortiments- und Preisliste Backwaren und Konditoreiprodukte in bester Schweizer Qualität. Romer’s Hausbäckerei AG Telefon 055 293 36 36 Bestellservice 055 293 36 55 Neubruchstrasse 1 Fax 055 293 36 37 Postfach 55 [email protected] 8717 Benken SG www.romers.ch Tiefgekühlte Feinbackwaren für Hotellerie, Gastronomie, Gemeinschaftsverpflegung, Grossabnehmer und Detaillisten Sortiments- und Preisliste, Ausgabe Januar 2020 Romer’s Hausbäckerei AG Neubruchstrasse 1, Postfach 55, 8717 Benken SG Telefon 055 293 36 36, Fax 055 293 36 37 [email protected], www.romers.ch Bestellservice Telefon 055 293 36 55 Fax 055 293 36 37 E-Mail [email protected] Online-Shop www.shop.romers.ch Depositäre in Ihrer Region 1 Aeby Erwin, Produits surgelés, Lerchenweg 1, 1734 Tentlingen, Telefon 026 418 23 45, Fax 026 418 26 56 2 H&R Gastro AG, Lebensmittelgrosshandel, Geissgasse 15, 3800 Interlaken, Tel. 033 826 13 40, www.hr-gastro.ch 3 Vermo AG, Industriestrasse 32, 6034 Inwil, Tel. 041 249 93 49, www.vermo.ch 4 ecco-jäger Früchte und Gemüse AG, Chriesilöserstrasse 65, 7310 Bad Ragaz, Tel. 081 303 84 84, www.ecco-jaeger.ch 5 Beiner AG, Früchte + Gemüse, Kantonsstrasse 5, 7302 Landquart, Telefon 081 300 62 28, www.beinerag.ch 6 Pitoeuf SA, Rte d’Ecône 116, 1907 Saxon, Telefon 027 205 60 60, www.pitoeuf.ch Romer’s Hausbäckerei, 8717 Benken SG: Hauptsitz, Produktion und Logistik Romer’s Hausbäckerei, 3414 Oberburg BE: Produktion 3 4 5 1 2 6 Für anspruchsvolle Geniesser Eine wahre Freude für den Gaumen immerzu steigt.
    [Show full text]