2019 is the year of the llama. Mark Seaman, Certified Master Sugar Artist and specialty application chef for Barry Callebaut North America, points out that llamas are trending, without a doubt. “I call the llama the new unicorn,” he quips. “Create a display in your shop that shows a cohesive design for a llama-themed party: a cake, cupcakes, and decorated sugar cookies all featuring the llama.”
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Bakeries and foodservice chains across the country are bolstering their menus by capturing the flavors of the season.
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