Pastry Chef Chelsea Kantor of Mamaleh's Delicatessen

Baker Kelsey Munger of Monumental Bakery

Cranberries and Blood Orange Glaze | Bakers Alyssa and Teddy Applebaum of Elmendorf Bakery Supplies

Pastry Chef Jennifer Yee of Bakers Bench

Chamomile Sorbet, Lemon Curd, Lemon Confit, Vanilla Fritter, Calamansi Gastrique, Meyer Lemon Gel | Pastry Chef Raymond Morales of Bar Chelou

Almond Sorbetto, Lemon-Nori Jam, Lemon Granita | Pastry Chef Tamara Rigo of Gucci Osteria da Massimo Bottura

Milk Chocolate Crémeux, Pecan Toffee, Pecan Ice Cream, Carajillo Foam, Grated Chocolate | Pastry Chef Ellen Ramos of LA Cha Cha Chá

Roasted Apricots, Toasted Sesame Seeds, Maldon Salt | Pastry Chef Jennifer Yee of Bakers Bench

Cypress Grove Humboldt Fog Goat Cheese, Toasted Pecan Caramel, Black Pepper, Toasted Ciabatta | Chef Greg Inga of Son of a Gun

Lemon Pudding, Candied Walnuts, Pickled Walnuts | Pastry Chef Erika Chan of Dunsmoor

Cypress Grove Humboldt Fog Goat Cheese, Brown Sugar, Honey | Pastry Chef Warren Schwartz of Magpie’s Softserve

Cognac Granita, Spiced Apple Compote, Apple Cider Shards, Mint Purée, Vanilla Bean Powder, Purple Oxalis | Pastry Chef Mac Daniel Dimla of Providence

Yuzu Curd, Cardamom-Basil Whipped Cream, Chocolate Buttercream | Baker Delilah Pergola of High Street Bakery

Cookie Crust, Caramel, Dark Chocolate, Toasted Pecans | Baker Meagan Benz of Crust Vegan Bakery

Huckleberries, Gingerbread Croutons, Amaretto Whipped Cream | Pastry Chef Michal Shelkowitz of Vetri Cucina

Almond Glaze, Chocolate, Candied Lemon, Candied Orange, Sliced Almonds | Pastry Chef Danielle Seipp of Vernick Coffee Bar at Four Seasons

Stuffed Brioche, Pastry Cream, Bourbon Caramel, Whipped Cream | Chef Stephen Benzinger of The Wayward at Canopy Philadelphia

Apple Compote, Plum Jam, Fennel Pastry Cream, Plum Sorbet, Sunflower Tuile, Candied Fennel | Pastry Chef Russell Johnson of Ambra and Southwark