Sugar Cube Melon, Lime-Chamomile Granita, Olive Oil, Salt | Chef Owen Laufersweiler of Cafe Mado

Corn, Onions, Pickled Chiles, Alpine Cheese, Heritage Egg, Cotjia Cheese, Lime, Espelette | Baker Johann Cottier of Frenchette Bakery

Sage, Coconut Yogurt, Orange, Coconut Glaze | Baker Clio Goodman of ByClioBakery

Corn Caramel, Fresh Raspberries, Raspberry Tuile | Pastry Chef Emily Hall of Crown Shy

Mahόn-Menorca PDO Ice Cream, Marcona Almond Polvorón, Tangerine Lace, Edible Flowers | Chef Andrew Zimmerman of Proxi and Sepia

Triple Chocolate Croissant | Baker Kelly Mencin of Radio Bakery

Brioche, Anise, Citrus, Orange Blossom Glaze | Baker Erica Caputo De-Walt of The New Old Standard Baking Co.

TCHO Dark Chocolate, Coffee Liqueur, Orange | Bakers Hannah and Zachary Welton of Weltons Tiny Bakeshop

Asian Pears, Onion Jam, Balsamic Vinegar, Pecorino Romano PDO, Honey | Chef Nathan Hedlund of Porchetta Shop

Baker DaVee Keesee of Little Peanut Bake Shop

Craquelin, Chocolate Crémeux, Chocolate Feuilletine, Praline | Pastry Chef Georgia Baker of Brochu’s Family Tradition

Sweet Pea Mousse, White Chocolate Ganache, Meyer Lemon Purée, Meyer Lemon-Coriander Sorbet, Candied Lemon | Pastry Chef Erin Kobler of Sepia

Balsamic Strawberries, Vanilla Cream, Pecorino Romano PDO | Chef Matthew Accarrino of Mattina

Graham Cracker Crust, Whipped Cream, Foy Tong | Baker Chonnipa Srisookchareon of Blisspoint Bakery

Roasted and Fresh Strawberries, Strawberry-Urfa Sauce, Coconut Shortbread Crumble, Basil, Fried Rice Cracker | Pastry Chef Mary Eder-McClure of Galit

Caramel, Pickled Cherries, Vanilla Whipped Cream | Chef Vitor Mendes of Theodora

Grape Sherbet, Armagnac Raisins, Olive Oil Cake Crumbs, Herb Oil | Pastry Chef Anna Posey of Elske

Honey Cake, TCHO Chocolate-Tamarind Custard, Roasted Thai Banana Ice Cream, Toasted Meringue, TCHO Chocolate-Caramel Crunch | Pastry Chef Alexandra Motz of Spoon and Stable