Cocoa Pasta Frolla, Chocolate Pastry Cream, Sliced Almonds | Pastry Chef Justine MacNeil

Roasted Quince Purée, Quince-Vanilla Gelato, Jerez Vinegar Gastrique, Jerez Vinegar Tuile, Almond Namelaka | Pastry Chef Tara Lewis of Tusk

Black Sesame Canelé with Black Sesame Praline, Whipped Coconut, Red Shiso | Pastry Chef Amanda Rafalski of Friday, Saturday, Sunday

Tepache Sorbet, Coconut Espuma, Raspberry Gel, Mint Oil | Pastry Chef Casandra Perez-Martinez of Comedor

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

Vanilla Buttercream and Strawberry-Rhubarb Jam | Baker Abby Love of Abby Jane Bakeshop

Grapefruit Sorbet, Aloe Foam, Fresh Grapefruit, Olive Oil, Fennel Pollen, Edible Flowers | Pastry Chef Ariana Quant of Uchiko

Banana Sorbet, Malt Crumble, Coffee Meringue, Malt Tuile | Pastry Chef Elise Russ of Clementine

Rosemary-Lemon Ice and Mint Leaf | Chefs Kyra Farkas and Noah Sandoval of Oriole

Crema Ice Cream, Sesame Tuile, Lime Zest | Pastry Chef Casandra Perez-Martinez of Comedor

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

Lime Jelly, Nilla Wafer Crust, Candied Amaranth | Pastry Chef Derrick Flynn of Este

Baker Christian Méndez of Alebrije Panaderia

Ginger Ice Cream, Vanilla Bean Custard, Yogurt Mousse, Rhubarb Jam, Pickled Rhubarb | Chef Millie Joslyn of Pickerel

Corto Olive Oil, Lemon Curd, Blueberry Jam, Peaches, Olive Oil Powder, Wildflowers | Chef Tavel Bristol-Joseph of Canje

Sudachi Curd, Marshmallow Nougat, Green Szechuan Peppercorns, Graham Cracker Crust, Cream Cheese Ice Cream | Pastry Chef Millie Joslyn of Pickerel

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