Pastry Chef Anne Ng of Bakery Lorraine

Mascarpone, Raspberry Rose Meringue, Raspberry Filling, White Chocolate | Pastry Chef Catherine Schimenti of Baked by the Ocean

White Chocolate Mousse, Raspberry, Lime | Pastry Chef Kriss Harvey of The Bazaar by José Andrés

Black Pepper Meringue, Wood Sorrel Sorbet, Mascarpone-Cream Cheese Cream | Pastry Chef Jessie Liu of Providence

Almonds, Coconut Sorbet, Vanilla-White Soy Gelée, Pork Powder | Pastry Chef Gregory Baumgartner of 71Above

Pâte Feuilletée, Halayang Ube, Cheddar Cheese | Pastry Chef Isa Fabro of Unit 120

Royal Basmati Rice-Coconut Rocher Cookie, and Basmati-Chocolate Gelée | Pastry Chef Gonzo Jimenez and David Lewis of Miette et Chocolat

Artisans Josh Gertzen and Gerry Kim of Frozen Matter

Quince Tea, Juniper, Satsuma Sorbet, and Bruléed Grapefruit | Pastry Chef Alberto Hernandez of Frasca Food and Wine

Pastry Chefs Gonzo Jimenez and David Lewis of Miette et Chocolat

Grapefruit Sorbet, Buddha’s Hand Soda, Pomegranate, Crystallized Violet | Pastry Chef Anna Bolz of Per Se

Buckwheat Mousse, Puffed Amaranth, Dark Chocolate, Yogurt Sorbet, Coffee Grounds | Pastry Chef Fabian von Hauske of Contra

Red Miso Ice Cream, Poached Granny Smith Apples, Sesame Oil, Toasted Sesame Seeds | Pastry Chef Chad Townsend of Millie's Homemade Ice Cream