Lokma, TCHO Milk Chocolate Ganache, Cookie Crumb, Kaymak Ice Cream | Pastry Chef Nik Mastalerz of Oleana

Banana, Pineapple, Caramel, Banana Crème Anglaise, Pecan Caramel Corn | Pastry Chef Kelsey Geremia of Woods Hill Pier 4

Passion Fruit Curd, Fenugreek Cream Cheese, Fenugreek Milk Jam, Baklava Bark | Pastry Chef Tess Cunningham of Sarma

Baker Marissa Ferola of Nine Winters Bakery

Pastry Chef Chelsea Kantor of Mamaleh's Delicatessen

Baker Kelsey Munger of Monumental Bakery

Cranberries and Blood Orange Glaze | Bakers Alyssa and Teddy Applebaum of Elmendorf Bakery Supplies

Pastry Chef Jennifer Yee of Bakers Bench

Chamomile Sorbet, Lemon Curd, Lemon Confit, Vanilla Fritter, Calamansi Gastrique, Meyer Lemon Gel | Pastry Chef Raymond Morales of Bar Chelou

Almond Sorbetto, Lemon-Nori Jam, Lemon Granita | Pastry Chef Tamara Rigo of Gucci Osteria da Massimo Bottura

Milk Chocolate Crémeux, Pecan Toffee, Pecan Ice Cream, Carajillo Foam, Grated Chocolate | Pastry Chef Ellen Ramos of LA Cha Cha Chá

Roasted Apricots, Toasted Sesame Seeds, Maldon Salt | Pastry Chef Jennifer Yee of Bakers Bench

Cypress Grove Humboldt Fog Goat Cheese, Toasted Pecan Caramel, Black Pepper, Toasted Ciabatta | Chef Greg Inga of Son of a Gun

Lemon Pudding, Candied Walnuts, Pickled Walnuts | Pastry Chef Erika Chan of Dunsmoor

Cypress Grove Humboldt Fog Goat Cheese, Brown Sugar, Honey | Pastry Chef Warren Schwartz of Magpie’s Softserve

Cognac Granita, Spiced Apple Compote, Apple Cider Shards, Mint Purée, Vanilla Bean Powder, Purple Oxalis | Pastry Chef Mac Daniel Dimla of Providence

Yuzu Curd, Cardamom-Basil Whipped Cream, Chocolate Buttercream | Baker Delilah Pergola of High Street Bakery

Cookie Crust, Caramel, Dark Chocolate, Toasted Pecans | Baker Meagan Benz of Crust Vegan Bakery