pastry

Sheep’s milk sorbet with Rachel’s goats cheese, oats, and sorrel, a spring dish by chef <n>Adam Handling</n>.

<n>BABALE</n>, a plum wine baba with rose apple and guava, by <n>N² Pâtisserie</n> in Hangzhou.

<n>Laminated Brioche</n> by baker and photographer <n>Bedros Kabranian</n>.

<n>Strawberry Fresh Cream Holiday Cake</n> by <n>Growdeep</n>.

<n>Fraisier</n> with strawberry and balsamic vinegar by <n>N² Pâtisserie</n>.

Assorted cookie tin from <n>Brown Confectionery Workshop</n>.

A slice of <n>Mr. CHEESECAKE</n>, created by chef <n>Koji Tamura</n>.

A fish dish with a leaf-shaped tuile from the restaurant <n>Atomix</n> in New York. Photo by <n>Lizzie Munro</n>.

A dessert of strawberry, rhubarb, rose, and seaweed. Photo by <n>Sarah Annand</n>.

A pavlova dessert by chef <n>Andrea Sham</n> for <n>By Malene Birger</n>, Spring 2023.

A still life from the <n>Nanushka Café</n> by <n>Nanushka</n>.

The <n>BABALE</n> pastry by <n>N² Patisserie</n> with rose apple, guava, sour plum, and plum wine.

A textured, <n>Geometric Support Cake</n> decorated with white flowers and greenery.

<n>Fransje - green apple - mustard - green herbs</n>, a cheese course from <n>Choux</n> by chef <n>dirkgroeneveld</n>.

A dessert of <n>Strawberry rhubarb, dulse and rose cream</n>.

Caviar and Jelly by <n>Alice Malaret</n> for the caviar brand <n>Volzhenka</n>.

<n>Strawberry Marmalade</n>, <n>Grapefruit Jelly</n>, and <n>Marzipan with Strawberry</n> by confectioner <n>Valery Lindstrom</n>.

<n>TEXTURE</n>'s <n>snowskin mooncake collection</n> for the <n>Mid-Autumn Festival</n>.

<n>Chocolate Choux with Praline</n> by pastry chef <n>Oleksandr Trofimenkov</n>.

A dish from the Spring menu development by chef <n>Gabriel Waterhouse</n>.