Featuring The Sweet Power of Sour, Raw Desserts: The Lighter Side, Francois Daubinet: On Butter, Craftmanship & The Poetry of Pastry, Sweet Renewal, Kimberly McIntosh: Baking for a Cause, Vanilla 101: Following the Rulls, Brown Butter: Usage in Viennoiserie and Other Barrier Methods, Your Flour Chooses Your Microbes, Grant Achatz: Grand Crescendo, The Evolution of the Certified Master Pastry Chef, Flavor Inspiration, Fruit Intelligence: Frozen Dessert Fundamentals, Sander Wolf: Fine Chocolate President Supporting the Craft, Ingredient Function: Fruits of Victory, Expert Tips: Five Tips Five Experts, New & Notable: Latest Products, Equipment and Books, Italian Immersion: Exploring Gelato at SIGEP, Flour, Butter, and Ambition: Inside the World of Desserts, Kyra Farkas: Taking Flight, Promo Planner, Thai-twist Desserts, Cottage Life: From Side Hustle to Full-time Flour Power, Double Layer Dubai Chocolate Mousse Verrines by Chef Yann Dumonceau, Black Sesame Croustillant Cookies by Thalia Ho, Terrarium Tart by Gunawan Wu, S’mores Cakes by Edd Kimber, Hazelnut Chocolate Torte by Aleksandra Crapanzano, Simple Twisted Bread by Miro van Vreckem, Blueberry Caramel Corn Flower Cookie by Jessica Entzel Nolan, Strawberry Shortcake Baba by Craig Piermarani, Guido Gobino, Saboteur Bakery, DeLuxe Cakes & Pastries, The Bread Room.

Featuring Sweet Partners, Raw Desserts: What Raw Really Means, Luca Arguelles: Voracious Voyager, Plated Desserts: Geography of Flavor, Vanilla 101: Christophe Rull: Mastering the Art of Simplicity, Sweet Checklist, Innovation is Served, Steam at Home, Paola Velez: Early Riser, Geography of Viability, Flavor Inspiration, Fruit Intelligence: Winter Citrus, Ingredient Function: Gluten Free Does Not Mean Flavor Free, Expert Tips: Five Tips Five Experts, New & Notable: Latest Products, Equipment and Books, Flour Power: At The Peak with Poullete, Technical Talk: Praline, Stéphane Cheramy: Guiding Principal, Promo Planner, Ready to Sell in 90 Days, Mini Desserts, Cottage Life: How Sticking to After-Hours Schedules Make Your Business Run Smoother, Raspberry & Coconut Entremet by Farnoosh Barzegari, Pride Buns by Jody O'Sullivan, Brazilian Vanilla Caramel and Jabuticaba Mille-Feuille by Renan Zacchi, Esterhazy Cake by Martin Rainbacher, Glazed Zalabia by Maureen Abood, Yuzu Meringue Pie by Philip Khoury, Gochujang Babka by Christina Wood, Masa Madre, Mk Cannelle, Petitgrain Boulangerie, Maison Villate