Hey, I have been living under a rock for a few months, but the sun is shining and it's time to put together the menus for the later spring and summer. What is going on out there? Any groovy new items adorning your sweets menus? What has worked in the past? I love to ask this question each season to see what is going on in the industry. It gets lonely in the bake shop on your own New items for us are, Coconut Ginger Flan with caramel popcorn: Pecan tart with rum in phyllo, rhum caramel sauce served with banana gelato: Burbon Vanilla cheese cakes with honey pineapple compote and lyechee, exotic and raspberry sauces round out the newbies. Looks like I will be flying solo this summer with my own shop. YIKES!!!!!