Rhubarb Gelée, Poached Rhubarb, Mint Oil, Toasted Milk Crunch | Pastry Chef Tara Lewis of Tusk

Double Chocolate Fudge Frosting, Crystalized Chocolate, Maldon Salt | Pastry Chef Siobhan Speirits of Cafe Olli

Mascarpone, Stout Caramel, Meringue Lady Fingers, Chocolate Crumble | Pastry Chef Darla Shaffer of Jacqueline

Fennel Cream, Lime Sauce, Lime Meringue, Graham Cracker Crumb | Pastry Chef Georgia Wodder of Al Coro

Sourdoughnut, Passion Fruit Crème, Raspberry Sugar | Baker Betsy Gonzalez of Osono Bread

Pâte à Choux, Craquelin, Bee Pollen | Pastry Chef Paul Westin of Choux Maker

White TCHO Chocolate and Pink Peppercorn Glaze, Rhubarb-Orange Compote, Coconut Sorbet, Oat Streusel | Pastry Chef Claudia Martinez of Miller Union

Chile Syrup, Vegan Chantilly, Fresh Passion Fruit, Sea Salt | Pastry Chef Amanda Perdomo of Cool World

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

Deep-Fried Rice Ball, Mung Bean, Shredded Coconut, Sesame Seeds | Pastry Chef Lauren Tran of Bánh by Lauren

Caffè Bianco Stracciatella Ice Cream, Graham Cracker Crunch, Sicilian Pistachio Spread, Brown Butter Shortbread, Whipped Panna, Espresso | Restaurateur Hallie Meyer of Caffè Panna

Pastry Chef Kelly Mencin of Rolo’s

Huckleberry Coulis, Puffed Rice, White Chocolate, Horchata Ice Cream, Sticky Rice Tuile | Pastry Chef Celia Lee of NARO

Senegalese Coffee Ice Cream, Spiced Brownies, Peanut Brittle | Nick Larsen of Sugar Hill Creamery

Sourdough Croissant, Cream Cheese Frosting, Edible Flowers | Baker Nora Allen of Mel the Bakery

Macerated Strawberries, Sherry Vinegar, Whipped Cream | Chef Gregory Baumgartner of Cranes

Pecan Joconde, Chicory, Chocolate Ganache, Pâte à Bombe Coffee Buttercream, Candied Pecans | Pastry Chef Amanda Perdomo of Cool World

Hot Honey Cornbread | Pastry Chef Sumaiya Bangee of King Street Baking Company