Pistachio Frangipane, Cardamom-Honey Syrup, Blueberry Compote | Pastry Chef Chelsea Smith of South Congress Hotel

Lime Jelly, Nilla Wafer Crust, Candied Amaranth | Pastry Chef Derrick Flynn of Este

Baker Christian Méndez of Alebrije Panaderia

Ginger Ice Cream, Vanilla Bean Custard, Yogurt Mousse, Rhubarb Jam, Pickled Rhubarb | Chef Millie Joslyn of Pickerel

Corto Olive Oil, Lemon Curd, Blueberry Jam, Peaches, Olive Oil Powder, Wildflowers | Chef Tavel Bristol-Joseph of Canje

Sudachi Curd, Marshmallow Nougat, Green Szechuan Peppercorns, Graham Cracker Crust, Cream Cheese Ice Cream | Pastry Chef Millie Joslyn of Pickerel

Brown Sugar Crust and Blueberry Jam | Pastry Chef Michael Lagasse of Salt Yard at the Canopy Hotel

Tahini-Banana Ice Cream, Whipped Passion Fruit Crémeux, Caramelized Banana, Candied Cocoa Nibs, Candied Cashew, Sesame Tuile | Pastry Chef Michelle Padovano of Straight Wharf

Sea Salt-Vanilla Soft Serve and Chocolate-Kelp Soft Serve | Chefs Jason Eckerson and Kate Hamm of Fish & Whistle

White Miso Caramel, Candied Cocoa Nibs, Cocoa Tuile | Pastry Chef Georgia Macon of Twelve

Cream Cheese Frosting and Cinnamon Sugar | Baker Julia Mennedez of Oak Bakeshop

Meyer Lemon Curd, Graham Cracker Crust, Salted Coriander Whipped Cream, Sea Salt | Baker Jessica Rattey of Bread & Friends

Chef Graeme Miller of BenReuben’s Knishery

Bone Marrow Caramel, Crema Mexicana Ice Cream, Mezcal-Soaked Apples, Chamoy | Pastry Chef Gabriella Martinez of Sweet Creature

Black Bean Sabayon, Meyer Lemon Sorbet, Crispy Cardamom Beans, Sea Salt, Cacao Nibs | Pastry Chef Olivia Bartruff of República

Sable, Passion Fruit-Mango Confit, Passion Fruit Curd, Whipped Ganache, Coconut Dacquoise, Chocolate Glaze, Coconut Tuile | Pastry Chef Kyurim Lee of JinJu Patisserie

Rhubarb Gelée, Poached Rhubarb, Mint Oil, Toasted Milk Crunch | Pastry Chef Tara Lewis of Tusk

Double Chocolate Fudge Frosting, Crystalized Chocolate, Maldon Salt | Pastry Chef Siobhan Speirits of Cafe Olli