All the desserts! Credit: Stephen MeaseThe scene at Higher Ground Credit: Stephen MeaseBirchgrove Baking, Montpelier Credit: Stephen MeaseNew Moon Café, Burlington Credit: Stephen MeaseMy Little Cupcake, Burlington Credit: Stephen MeaseSweet Alchemy Bakery & Café, Essex Credit: Stephen MeaseCredit: Stephen MeaseNutty Steph’s, Middlesex Credit: Stephen MeaseEvelyne’s on Center, St. Albans Credit: Stephen MeaseLaura Johnson and Amber Corey of the Essex, Culinary Resort & Spa Credit: Stephen MeaseSampling the “Sugarhouse Cake” from Evelyne’s on Center Credit: Stephen MeaseTrying the “Chocolate Vulvas” from Nutty Steph’s Credit: Stephen MeaseThe crew from My Little Cupcake in Burlington Credit: Stephen MeaseNew Moon Café, Burlington Credit: Stephen MeaseSteve Obranovich and Chris Guzon from City Market, Onion River Co-op Credit: Stephen MeaseShana Goldberger of Sweet Babu in Winooski Credit: Stephen MeaseCredit: Stephen MeaseBhava Carr from Sweet Alchemy Bakery & Café in Essex Junction Credit: Stephen MeaseCaroline Demers and “Luke” from Red House Sweets in St. Albans Credit: Stephen MeaseThe Sweet Start host, Seven Days music editor Jordan Adams Credit: Stephen MeaseKylie Webster from Vermont Federal Credit Union Credit: Stephen MeaseA blind frosting competition featuring some brave audience volunteers Credit: Stephen MeaseWe have a winner! Credit: Stephen MeaseSteve Obranovich wins “Best Display” for City Market, Onion River Co-op Credit: Stephen MeaseThe judges: Celine McArthur (WCAX), Andrew LeStourgeon (Monarch & The Milkweed) and Susan Reid (King Arthur Flour) Credit: Stephen MeaseFinalists and friends: Kylie Webster from Vermont Federal Credit Union, Jennifer Toce (2nd place) from Birchgrove Baking, Amber Corey & Laura Johnson (1st place) from The Essex, Culinary Resort & Spa, Evelyn Martin (3rd place) from Evelyne’s on Center in St. Albans, John Sayles from Vermont Food Bank Credit: Stephen MeaseThe Winners: Laura Johnson & Amber Corey from The Essex, Culinary Resort & Spa Credit: Stephen MeaseTriple Citrus Mascarpone Mousse Bite (GF): Orange-infused mascarpone mousse, with a lemon curd core, on a basil lime cookie. The winning dish from Laura Johnson & Amber Corey of The Essex, Culinary Resort & Spa. Credit: Stephen MeaseSalted Caramel Almond Cake. The second-place dish from Jennifer Toce of Birchgrove Baking, Montpelier. Credit: Stephen MeaseSugarhouse Cake: Baked in a maple sauce, garnished with mascarpone whipped cream and topped with a pastry maple leaf. The third-place dish from Evelyn Martin of Evelyne’s on Center in St. Albans. Credit: Stephen MeaseChocolate Stout Cupcake: Vermont Creamery mascarpone frosting and salty caramel. Made by Shana Goldberg of Sweet Babu in Winooski. Credit: Stephen MeaseLavender Shortbread Sandwich Cookie: Blueberry marzipan compote, lavender-infused chocolate ganache. Made by Bhava Carr of Sweet Alchemy Bakery and Café in Essex Junction. Credit: Stephen MeaseSalted Caramel Mocha Cupcake. Made by Matt Labare, Michelle Trudell Ogle, Sarah Cutler of My Little Cupcake in Burlington. Credit: Stephen MeaseChocolate Vulvas from Nutty Steph’s in Middlesex. Credit: Stephen MeaseSpring Whistle: Peanut butter, chocolate and WhistlePig rhubarb balls with chocolate shortbread, bacon, popcorn and maple fluff. Made by Steven Obranovich of City Market, Onion River Co-op in Burlington. Credit: Stephen MeaseChocolate Mont Blanc: Chocolate tart shell, blueberry compote, chocolate mousse cream center. Made by Caroline Demers of Red House Sweets in St. Albans. Credit: Stephen MeaseBlueberry Buzz Buckle: Blueberry coffee cake topped with a decadent cinnamon spice streusel and a velvety espresso mousse for an extra kick. Made by Janina Kotulich of New Moon Café in Burlington. Credit: Stephen MeaseI happy (and full) crowd of dessert fans at Higher Ground Credit: Stephen Mease
