Vanilla, Orange, Sour Cream, and Buttermilk | Pastry Chef Jennifer Felton of Cotogna

Chocolate-Hazelnut Fudge, Caramel, and Feuilletine Crunch | Pastry Chef Julie Elkind of Bâtard

Coconut Cream, Lime Curd, and Cashew-Pink Peppercorn Brittle | Pastry Chef Caroline Schiff of Gage & Tollner

Cheese Dough, Feta, and Sour Cream | Baker Adir Michaeli of Michaeli Bakery

Michelle Palazzo of Frenchette

Seké Wild African Honey and Cinnamon Sugar | Bakers Autumn Moultrie and Brian Villanueva of Back Alley Bread

Sherry Vinegar-Caramel Ripple, Sherry Vinegar-Honey Roasted Figs, and Hazelnuts | Pastry Chef Nicole Guini of Avec

Pastry Chef Hana Quon of Café Madeleine

Cream Cheese Swirl and Waffle Cone | Pastry Chef Alyssa Lieberman of New City Microcreamery

Chocolate Marquise with Pear Compote, Spiced Pecan Kataifi, and Halva Cream | Pastry Chef Sophie Gees of Oleana

Green Coriander Praline Cream, and Brown Butter Ice Cream | Pastry Chef Christian Castillo of Atlas Buckhead

French Butter Glaze, Candied Butter Pecans, and Peach Jam | Pastry Chef Jules Stoddart of Olamaie

Strawberry, Orange, Chocolate, and Whipped Cream | Chef Wayne Johnson of FareStart

Ube Jam and Coconut Crust | Pastry Chef Chera Amlag of Hood Famous Bakeshop

Pear Brandy, Miso Caramel, and Dark Chocolate | Pastry Chef Crystal Chiu of Canlis

Pomegranate-Rose Sorbet | Pastry Chef Jasmine Chida of SweetCup Gelato & Sorbet Originale

Hazelnut Dacquoise, Candied Black Sesame Seeds, Truffle Caramel, Foie Gras Semifreddo, and Smoked Vanilla Salt | Pastry Chef Meredith Clarke of Uchi

Charcoal-Roasted Yam and Spiced Nuts | Chef Jonny Rhodes of Indigo