Crème Caramel LA is a new venture from Kristine de la Cruz. She has three different varieties – classic, coffee and chocolate – all based on family recipes, plus a bread pudding crafted from challah and brioche and layered with Cast Iron Gourmet Cajun bacon and salted caramel. As she said, “I like how Artisanal LA gives us an opportunity to come together and work together.” She’s been using Dunkin Donuts coffee, but met the man behind the Cold Brew booth, and now they might work together. Artisanal LA marked Crème Caramel LA’s debut, with a goal of getting into farmers markets in 2011.

Cast Iron Gourmet, from full-tilt bacon fiend Rashida Purefoy, just rolled out pesto bacon and bacon chutney, which is made with bourbon, coffee, maple syrup, brown sugar, spices, onion and more.

Maggie Stebar of Maggie Mae Aprons broke through by designing retro chic aprons for her employer, Baby Blues BBQ. She now sells the aprons beyond the walls of the WeHo restaurant.

Flying Pie Man Yuichiro Sato hails from Tokyo and won KCRW’s 2nd Annual Good Food Pie Contest. At his second consecutive Artisanal LA, he made his signature Meat Pie, which is similar to a Shepherd’s pie, with a flaky crust. This time, he added a Chili Meat Pie and the Pork Belly Sukiyaki Pie, which he packed with pork belly, enoki and shimeji mushrooms, leeks, onions, grilled tofu, shirataki noodles, napa cabbage and shungiku (a Chrysanthemum-type vegetable) stewed in a Japanese sukiyaki broth (normally part of a hot pot) and accented with Spanish Ibores goat cheese.

Lardon truck is “the country’s first all-bacon food truck.”

Lardon’s baco is a “taco” with interwoven bacon subbed for tortillas. The filling consists of mashed potatoes, molten cheddar and a horseradish bacon sour cream dipping sauce. Anybody who can eat more than one of these Franken-tacos is a champion eater.

Hungry Nomad is a mobile spinoff of Sasoun Bakery featuring variations on the Yeretsian family’s signature flatbreads.

New Hungry Nomad options like the fattoush salad, with spice-crusted za’atar chips, bulgur and lentils.

Dawson embraced the holiday spirit by offering complimentary chestnuts roasted in a copper kettle.