Rose Water, Whipped Yogurt, Pop Rocks, Meringue, Olive Oil | Chef Juliana Corrado of Estela

Chevre Cheesecake, Lemon-Poppyseed Crumble, Lemon Curd, Pea Shoots | Pastry Chef Sofia Schlieben of JF Restaurants

Mamey, TCHO White Chocolate Ganache, Almond-Anise Crumble, Passion Fruit Gel | Pastry Chef Ana De Sa Martins of Stubborn Seed

Soy Milk Ice Cream, Roasted Kinako Cookie, Soy Sauce Caramel | Pastry Chef Janice Sung of Figure Eight

Bergamot Granita and Olive Oil | Pastry Chef Camari Mick of Raf's

Pretzel Ice Cream, Pretzel Brittle, TCHO Chocolate-Covered Pretzels, Espresso, Whipped Cream | Restaurateur Hallie Meyer of Caffè Panna

Nielsen-Massey Vanilla Pastry Cream and Vanilla-Infused Simple Syrup | Baker Kelly Mencin of Radio Bakery

Baker Danielle Spencer of Win Son Bakery

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