Hazelnut Praline, Milk Chocolate Mousse, White Chocolate Ganache | Baker Dan Koester of Dan the Baker

with Ramp Pesto Cream Cheese | Pastry Chef Chelsea Gerdeman of Bang Bang Pie & Biscuits

Pecorino Romano PDO Gelato, Peaches, Peach Granita, Peach Honey | Chefs Abram Bissell and Rebecca Isbell of Principe

Kashkaval, Buffalo Mozzarella, Ricotta, Squash Ice Cream, Ginger Leaf Syrup, Candied Ginger | Pastry Chef Nik Masalerz of Oleana

TCHO White Chocolate, Honey, Almond, Hazelnut Pistachio, Cherry, Apricot, Strawberry | Confectioner Elle Lei of SUGOi Sweets

Passion Fruit-White Chocolate Namelaka, Caramel Pineapple, Coconut Crema | Pastry Chef Dee Chinn of Big Heart Hospitality

Caramel Mousse, Green Apple Compote, Chocolate Shell, Caramel Glaze | Chef Shirley Kiu of CLINK at The Liberty Hotel

Pavlova, Miso Caramel, Nilla Wafer Crumble, Brûléed Banana | Pastry Chef Rachel Dykes of Puritan & Co.

Lokma, TCHO Milk Chocolate Ganache, Cookie Crumb, Kaymak Ice Cream | Pastry Chef Nik Mastalerz of Oleana

Banana, Pineapple, Caramel, Banana Crème Anglaise, Pecan Caramel Corn | Pastry Chef Kelsey Geremia of Woods Hill Pier 4

Passion Fruit Curd, Fenugreek Cream Cheese, Fenugreek Milk Jam, Baklava Bark | Pastry Chef Tess Cunningham of Sarma

Baker Marissa Ferola of Nine Winters Bakery

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