Yuzu Curd, Cardamom-Basil Whipped Cream, Chocolate Buttercream | Baker Delilah Pergola of High Street Bakery

Cookie Crust, Caramel, Dark Chocolate, Toasted Pecans | Baker Meagan Benz of Crust Vegan Bakery

Huckleberries, Gingerbread Croutons, Amaretto Whipped Cream | Pastry Chef Michal Shelkowitz of Vetri Cucina

Almond Glaze, Chocolate, Candied Lemon, Candied Orange, Sliced Almonds | Pastry Chef Danielle Seipp of Vernick Coffee Bar at Four Seasons

Stuffed Brioche, Pastry Cream, Bourbon Caramel, Whipped Cream | Chef Stephen Benzinger of The Wayward at Canopy Philadelphia

Apple Compote, Plum Jam, Fennel Pastry Cream, Plum Sorbet, Sunflower Tuile, Candied Fennel | Pastry Chef Russell Johnson of Ambra and Southwark

Fig Leaf Pastry Cream, Lemon Syrup, Olive Oil Buttercream | Baker Delilah Pergola of High Street Hospitality

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

Vanilla Bean Sour Cream Cake, Vanilla Bean Whipped Cream, Peanut Butter Buttercream, Strawberry- Rhubarb Jam, Peanut Butter Crumble | Baker Noelle Blizzard of New June Bakery

Cocoa Pasta Frolla, Chocolate Pastry Cream, Sliced Almonds | Pastry Chef Justine MacNeil

Roasted Quince Purée, Quince-Vanilla Gelato, Jerez Vinegar Gastrique, Jerez Vinegar Tuile, Almond Namelaka | Pastry Chef Tara Lewis of Tusk

Black Sesame Canelé with Black Sesame Praline, Whipped Coconut, Red Shiso | Pastry Chef Amanda Rafalski of Friday, Saturday, Sunday

Tepache Sorbet, Coconut Espuma, Raspberry Gel, Mint Oil | Pastry Chef Casandra Perez-Martinez of Comedor

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

Vanilla Buttercream and Strawberry-Rhubarb Jam | Baker Abby Love of Abby Jane Bakeshop

Grapefruit Sorbet, Aloe Foam, Fresh Grapefruit, Olive Oil, Fennel Pollen, Edible Flowers | Pastry Chef Ariana Quant of Uchiko

Banana Sorbet, Malt Crumble, Coffee Meringue, Malt Tuile | Pastry Chef Elise Russ of Clementine