Fennel Custard, Raspberry Madeira Sauce, Olive Oil, Fennel Fronds, and Sea Salt | Pastry Chef Annie Coleman of Tail Up Goat

Vanilla Marshmallow, Salted Dark Chocolate Ganache, Graham Cracker Sablé, and Chocolate Shell | Chocolatier Ashleigh Pearson of Petite Soeur

Cheddar Fritters, Caramel Popcorn, Salted Caramel Sauce, and Cheddar Cake Crumble | Chef Taylor Rause of Rye

Shiso Labneh, Sourdough Breadcrumbs, Basil Granita, and Olive Oil | Pastry Chef Maggie Huff of Homewood

Enriched Dough, Pistachio Butter, Burnt Cinnamon Anglaise | Baker Matthew Ramirez of Lucia

Honey Caramel and Honeycomb Candy | Pastry Chef Maricsa Trejo of La Casita Bakeshop

Toasted Sourdough Ice Cream, Brown Butter Cake, Seasonal Fruit Jam | Bakers Autumn Moultrie & Brian Villanueva of Back Alley Bread

Caramel Flan, Strawberry Ice Cream, Ube Halaya, Coconut Condensed Milk, and Tropical Fruit | Pastry Chef Janice Belen of Justice Cream

Vanilla, Allspice, Honey, Orange Graham Cracker, and Cream Cheese | Pastry Chef Meg Galus of Cocoa + Co.

Pickled Green Strawberries, Cream Cheese Ice Cream, Strawberry Ganache, and Einkorn Crumble | Pastry Chef Lucas Trahan of Ever

Banana Pudding, Banana Milk, Nilla Wafers, and "Cool Whip" Topping | Pastry Chef Becky Pendola of Virtue Restaurant

Walnuts, Pecans, Chocolate Mousse, Coffee Frozen Yogurt, and Honeycomb Candy | Pastry Chef Natalie Saben of Avec

Blueberry-Lime Leaf Compote, Salty Coconut Crumble, and Dok Jok | Pastry Chef Lauren Terrill of Proxi

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

Thessa Diadem of All Day Baby

Brioche, Apple Caramel, Apple Anglaise, Black Apple Sorbet, and Brie Sabayon | Chef Douglas Rankin of Bar Restaurant

Dark Chocolate, Tofu, Dates, Mochi, Cacao Nibs, and Olive Oil | Pastry Chef Gemma Matsuyama of Tsubaki

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