Pecan Praline, Bourbon Syrup, Raspberries | Pastry Chef Sarah O'Brien of Little Tart Bakeshop

Apple Sorbet, Citrus Tuile, Streusel Crumble | Pastry Chef Tavel Bristol-Joseph of Emmer and Rye

Graham Cracker Ice Cream, Figs, Chocolate Ganache, Chocolate Tuile, Peanuts | Pastry Chef Kendall Melton of Chicon

Deer Creek Cheddar Espuma, Chocolate Ganache, Orange Marmalade, Candied Pecans | Pastry Chef Tavel Bristol-Joseph of Emmer & Rye

Sturia Caviar, Popcorn Pastry Cream, Black Lime Caramel, Puffed Amaranth, Powdered Cheddar | Pastry Chef Daniela Herrera of Counter 3. Five. VII.

Pastry Chef Anne Ng of Bakery Lorraine

Mascarpone, Raspberry Rose Meringue, Raspberry Filling, White Chocolate | Pastry Chef Catherine Schimenti of Baked by the Ocean

White Chocolate Mousse, Raspberry, Lime | Pastry Chef Kriss Harvey of The Bazaar by José Andrés

Black Pepper Meringue, Wood Sorrel Sorbet, Mascarpone-Cream Cheese Cream | Pastry Chef Jessie Liu of Providence

Almonds, Coconut Sorbet, Vanilla-White Soy Gelée, Pork Powder | Pastry Chef Gregory Baumgartner of 71Above

Pâte Feuilletée, Halayang Ube, Cheddar Cheese | Pastry Chef Isa Fabro of Unit 120

Royal Basmati Rice-Coconut Rocher Cookie, and Basmati-Chocolate Gelée | Pastry Chef Gonzo Jimenez and David Lewis of Miette et Chocolat

Artisans Josh Gertzen and Gerry Kim of Frozen Matter

Quince Tea, Juniper, Satsuma Sorbet, and Bruléed Grapefruit | Pastry Chef Alberto Hernandez of Frasca Food and Wine

Pastry Chefs Gonzo Jimenez and David Lewis of Miette et Chocolat

Grapefruit Sorbet, Buddha’s Hand Soda, Pomegranate, Crystallized Violet | Pastry Chef Anna Bolz of Per Se

Buckwheat Mousse, Puffed Amaranth, Dark Chocolate, Yogurt Sorbet, Coffee Grounds | Pastry Chef Fabian von Hauske of Contra

Pastry Chef Lisa Ludwinski of Sister Pie