Eight bakers — a mix of professional, amateur and self-taught — have come from across the country to compete and prove their skills, all for a chance at winning the grand prize and the championship title.

Andy attended the Culinary Institute of America before working at the Four Seasons Hotel in Chicago and The Ritz-Carlton in Amelia Island, Fla., and in Washington, D.C. This competitive baker was named the American Culinary Federation's National Pastry Chef of the Year (2008) and one of Dessert Professional's Top Ten Pastry Chefs in America (2013). He is a culinary arts professor at Joliet Junior College in Joliet, Ill.

Chris holds a Ph.D. in epidemiology but he's been a home baking enthusiast for more than 10 years. Since 2011 he's earned more than 200 awards from competing in baking contests at the local, regional, state and national levels.

Originally from Lucca, Italy, Damiano and his brother Massimiliano left for California to follow their dreams to open an Italian pasticceria. They've since expanded their operations and now run pastry shops in Moorpark and Agoura Hills, Calif. Damiano's passion is creating quality products using the finest ingredients, and making customers feel a part of his family.