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

Baker Kelsey Munger of Monumental Bakery

Cremini Mushrooms, Swiss Chard, Leek, Raclette | Bakers Alyssa and Teddy Applebaum of Elmendorf Baking Supplies

Greek Feta, Spinach, Fresh Herbs, Sesame Seeds | Baker Thomas Ferté of Michette

Strawberry Filling, Butterfly Pea Icing, Pineapple Drizzle, Freeze-Dried Mixed Berries | Baker Ashley Huston of Dreamworld Bakes

Cream Cheese, Strawberry Jam, Crumble | Pastry Chef Jules Stoddart of Little Ola’s Biscuits

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

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

Strawberry Jam and Vanilla-Strawberry Glaze | Baker Alejandra Luaces of Hell Yeah Gluten Free

Suet Pastry, Pork Sausage, Sea Salt, Fennel Seeds | Emma and Sean Schacke of Evergreen Butcher and Baker

Sourdough Croissant, Cream Cheese Frosting, Edible Flowers | Baker Nora Allen of Mel the Bakery

Thyme, Bay Leaf, and Goat Cheese | Baker Rachel de Jong of Cou Cou Rachou

Puff Pastry, Whipped Cream Cheese, and Guava Marmalade | Chef Arturo Enciso of Gusto Bread

Vanilla, Orange, Sour Cream, and Buttermilk | Pastry Chef Jennifer Felton of Cotogna

Cheese Dough, Feta, and Sour Cream | Baker Adir Michaeli of Michaeli Bakery

Pastry Chef Hana Quon of Café Madeleine

Pastry Chef Tova du Plessis of Essen Bakery | Philadelphia

Pastry Chef Charbel Abrache of Seylou