Cuban Bread, Streusel, Powdered Sugar | Chef Giorgio Rapicavoli of Glass & Vine

Pomegranate Syrup and Frozen White Chocolate | Chef Vince Nguyen of Berlu

Tomato Pâte de Fruits, Basil-Parmesan-Olive Oil Ganache, Dark Chocolate, Sourdough Crostini, Balsamic Sea Salt | Pastry Chef David Chow of David H. Chow Chocolates & Confections

Butterscotch, Matcha Crumble, Matcha Cream, Smoked Dates, Grapefruit | Pastry Chef Amanda Shepard of Lula Cafe

Salted Yolk Custard and Ceylon Sugar | Pastry Chef Elaine Townsend of The Bakery at Fat Rice

Baker Alexander Roman of Somerset

Pistachio-Chocolate Mousse, Bergamot, Cocoa Nib, Lemon-Cardamom Gel, Toasted Buckwheat Gelato | Pastry Chef Leigh Omilinsky of Nico Osteria

Roasted Sunchoke Ice Cream, Seeded Crisps, Sunchoke Chips | Pastry Chef Emily Spurlin of Bad Hunter

Coconut Ash Pudding with Rose Cream, Coconut, Pink Rose Petals, Candied Peanuts, White Currants, Lime Zest | Pastry Chef Maya Erickson of Langbaan

Orange Marmalade, Lime Sherbet, Yogurt Chiboust, Cara Cara Orange, Vanilla-Infused Olive Oil | Pastry Chef Lauren Breneman of Coquine

Sea Urchin, Lardo Picante, Oregon Bull Kelp Powder, Sea Salt | Chef Jacob Harth of Bar Casa Vale

Chestnut Crêpes, Honeycrisp Apples, Opaline Lace Tuiles, Sugar Cane Chantilly, Apple Butter | Pastry Chef Jen Yee of Resurgens Hospitality Group

Profiterole, Vanilla Sponge, Vanilla Ganache, Vanilla Praline, Caramel, Vanilla Cream | Pastry Chef Christian Castillo of Atlas

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

Apple Sorbet, Citrus Tuile, Streusel Crumble | Pastry Chef Tavel Bristol-Joseph of Emmer and Rye

Graham Cracker Ice Cream, Figs, Chocolate Ganache, Chocolate Tuile, Peanuts | Pastry Chef Kendall Melton of Chicon

Deer Creek Cheddar Espuma, Chocolate Ganache, Orange Marmalade, Candied Pecans | Pastry Chef Tavel Bristol-Joseph of Emmer & Rye

Sturia Caviar, Popcorn Pastry Cream, Black Lime Caramel, Puffed Amaranth, Powdered Cheddar | Pastry Chef Daniela Herrera of Counter 3. Five. VII.