This focaccia is topped with rosemary and yuzu kosho, a citrus and chili paste, for a bread that is rich, spicy, salty and fragrant.

Gateau basque is a buttery filled cake from the Basque region. This take is filled with layers of spiced date paste and pastry cream.

A lower sugar recipe for crisp pecan squares sweetened with maple syrup, infused with rosemary and topped with flaky salt.

An assortment of quick and easy cookies for this year’s holiday cookie box, with a variety of textures and flavours.

Chestnut and vanilla ice cream base with rum-soaked raisins.

Babka swirled with a nutty black sesame filling and lightly iced

Burekas, flaky pastries wrapped around a salty cheese filling, filled with green harissa and boiled eggs

Rolls made with a gingerbread spiced dough, apple butter filling and a browned butter icing

Houjicha-infused ice cream, best served with warm caramelized fuyu persimmons.

Cream puffs filled with caramelized banana compote, houjicha pastry cream, houjicha whipped ganache and a bruleed banana slice.

A cake inspired by the flavours of spumoni: pistachio and chocolate marble cake with cherries and chocolate ganache

Roasted strawberry and star anise ice cream with black sesame caramel swirl

Fraisier filled with lemon verbena-infused cream and roasted rhubarb.

This tart has a browned butter and vanilla almond cream baked with cardamom-poached rhubarb.

Cheesecake bars topped with strawberries, rhubarb and a brown sugar oat crumble.

Buns filled with strawberry rhubarb jam and topped with mildly sweetened cream cheese frosting.

Caramel pudding with chocolate and genmaicha (roasted rice green tea)

A mellow ice cream of caramelized bananas, thyme and chamomile.

Eton mess is a quick and flexible dessert: crushed meringues, rhubarb cooked with candied ginger and strawberries, and plenty of cream.

Black forest cream puffs: choux with chocolate craquelin, kirsch cherry compote, chocolate pastry cream and plenty of whipped cream.

Banana tarte tatin made with a burnt miso caramel and star anise

Chocolate sponge cake filled with thai basil-infused whipped ganache and whole mandarin oranges.