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  2. Restaurant known for free pie closes another location. How ...

    www.aol.com/restaurant-known-free-pie-closes...

    The Tennessee-based chain, which began in Nashville in 1971, was known for its chicken tenders, rolls and free slices of pie on Wednesday. At one point there were more than 200 locations in 17 states.

  3. Bakers Square - Wikipedia

    en.wikipedia.org/wiki/Bakers_Square

    Bakers Square Restaurant & Bakery (also known as Bakers Square) is a casual dining restaurant chain in the United States. Known for its pies, Bakers Square also offers full breakfast, lunch and dinner menus. The chain is owned by BBQ Holdings. As of April 2024, the company operates 9 locations in Illinois, Indiana, Iowa, Minnesota, and Ohio. [1]

  4. Free pie! Cut yourself a free slice at Bakers Square on ... - AOL

    www.aol.com/2009/01/16/free-pie-cut-yourself-a...

    Friday, January 23, has been designated National Pie Day by the American Pie Council. (Yes, such a group exists, and its meetings are probably a lot more fun than the ones over at the Jedi High ...

  5. Best cherry pie? We compare Bakers Square to store brands - AOL

    www.aol.com/news/2010-06-28-best-cherry-pie-we...

    We compare Bakers Square to store brands Bummer. But don't start mourning just yet, what with all the fireworks and parades and cookouts millions of Americans will take in to celebrate America's ...

  6. O'Charley's - Wikipedia

    en.wikipedia.org/wiki/O'Charley's

    In 2007, O'Charley's closed its Nashville commissary and distribution center, and began using Performance Food Group to distribute product to all of its locations. In 2013, O'Charley's launched "Free Pie Wednesday." Any dine-in customer ordering an entree on Wednesdays will receive a free slice of pie.

  7. Baker percentage - Wikipedia

    en.wikipedia.org/wiki/Baker_percentage

    The baker has determined how much a recipe's ingredients weigh, and uses uniform decimal weight units. All ingredient weights are divided by the flour weight to obtain a ratio, then the ratio is multiplied by 100% to yield the baker's percentage for that ingredient:

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