Pastry Chefs Ellary Collins and Brian Randall of The Wayland Mill

Brown Sugar, Vanilla, Caramel Bits, White Chocolate Chips | Baker Emily Allport of Lowrider Cookie Company

Baker Pamela Vuong of The Flour Box

Calamansi Curd, Bay Leaf-Infused Whipped Cream, Craquelin | Pastry Chef Christina Au of Blacksmith

Baker Maham Qureshi of Shakkar

Pecorino Romano PDO, Squash Conserva, Popcorn Powder | Chefs Paul Butler and Kelcey Rusch of Spoke Wine Bar

Stone Fruit Jam, Vanilla Pastry Cream, Oat Streusel | Bakers Jo Burke, Kyle Suczynski, and Humna Tak of Forest Bakery

Pistachio-Walnut Frangipane, Orange Syrup, Chopped Pistachios, Chopped Walnuts, Dried Rose | Baker Coni Luchtenborg of Butter Moon Bakehouse

Corn, Onions, Pickled Chiles, Alpine Cheese, Heritage Egg, Cotjia Cheese, Lime, Espelette | Baker Johann Cottier of Frenchette Bakery

Brioche, Anise, Citrus, Orange Blossom Glaze | Baker Erica Caputo De-Walt of The New Old Standard Baking Co.

Baker Kelsey Munger of Monumental Bakery

Cremini Mushrooms, Swiss Chard, Leek, Raclette | Bakers Alyssa and Teddy Applebaum of Elmendorf Baking Supplies

Greek Feta, Spinach, Fresh Herbs, Sesame Seeds | Baker Thomas Ferté of Michette

Strawberry Filling, Butterfly Pea Icing, Pineapple Drizzle, Freeze-Dried Mixed Berries | Baker Ashley Huston of Dreamworld Bakes

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

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

Cream Cheese Frosting and Cinnamon Sugar | Baker Julia Mennedez of Oak Bakeshop

Strawberry Jam and Vanilla-Strawberry Glaze | Baker Alejandra Luaces of Hell Yeah Gluten Free