Business Week Goes to the Dogs...Again

Anyone in the pet world remembers this cover article about pets and their roles in today's families that was printed this summer. Now apparently there's another piece in this week's Business Week (the February 4th edition). We haven't seen it yet but word has it that on page 18 there's a profile of a business called Paradise 4 Paws that should make an interesting read for pet lovers.

Hooray!

The new interim site is up and running! We hope to have the brand new site up in a month or two but hopefully the new site will provide you with everything you need to know. If not, just drop us an email and we'll get back to you with an answer.

Enjoy!

What's going on with our site?

Please bear with us as we're in the midst of some website changes that should be fully implemented in the next day or two. The "new" site we're putting up is actually only an interim site while we work on getting an incredible new and improved website up and running. However, the interim site will still give you all the functionality of our old website along with some great new shopping cart changes to make purchasing quicker, easier, and even safer. And wait until you see what we have in store with the new new site!

Press in CityDog Magazine

While we're getting the new website up and running, I wanted to share with you some of our latest press accolades. We were featured in CityDog Magazine (a wonderful doggie resource for any Northwest readers!) in their article about dog birthday parties. No party is complete without treats, right? So the guests of honor dined on Petit Four Legs Artisan Truffles while their human friends enjoyed some delicious cupcakes.

Welcome!

Welcome to 2008 and our new blog - Inside Petit Four Legs' Kitchen. We hope that through this blog we can provide you with some behind-the-scenes look at what we have going on, help you get to know us, and, whenever possible, provide resources for topics of interest to the dog-loving community.

Why a blog? As a professional pastry chef one of the things I love most when I go out to eat is being able to see into the kitchen. I obviously want to make sure that the food I'm about to eat is up to standards but I also love seeing the hustle and bustle of "the line" and all the people in action.

Since we pride ourselves on the fact that we are a pastry studio - not a manufacturing facility - and all of our treats are made by hand, by us, with top-notch ingredients, and we don't outsource our production, we thought this blog could be like that open kitchen at your favorite restaurant.