Triple Chocolate Croissant | Baker Kelly Mencin of Radio Bakery

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

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

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

Croissant Cube, Niman Ranch Bacon, Steamed Egg, Gruyère, Bacon-Onion Jam, and Chives | Baker Alyssa Gangeri of The Butter Milk Ranch

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

Délice de Bourgogne Cheese, Honey, and Shaved Truffle | Chefs Tim Flores and Genie Kwon of Kasama

Vanilla, Orange, and Meringue | Chef Greg Wade of Publican Quality Bread

Montreal-Style Brisket, Provolone, Grain Mustard | Bakers Renata Ferraro and Carlos Flores of Flour & Weirdoughs

Caramel Pastry Cream, Sea Salt Caramel | Pastry Chef Samira Saade of Bachour

Green Coriander Praline Cream, and Brown Butter Ice Cream | Pastry Chef Christian Castillo of Atlas Buckhead

Pastry Chef Tracy Obolsky of Rockaway Beach Bakery

Baker Alexander Roman of Somerset

Pecan Praline, Bourbon Syrup, Raspberries | Pastry Chef Sarah O'Brien of Little Tart Bakeshop