The Great Canadian Baking Show
Season 1
Starring
Country of originCanada
No. of episodes8
Release
Original networkCBC Television
Original releaseNovember 1 (2017-11-01) –
December 20, 2017 (2017-12-20)
Season chronology

The first season of The Great Canadian Baking Show premiered on CBC Television on November 1, 2017. Ten amateur bakers competed over eight weeks of challenges throughout the competition for the title.

This season was hosted by Canadian actor and television personality Dan Levy and British actress Julia Chan. The judging panel consisted of French chef Bruno Feldeisen, a multiple James Beard Award nominee and the former executive pastry chef for Four Seasons Hotels in New York and Vancouver, and Canadian-Australian pastry chef Rochelle Adonis, the European-trained creator of an eponymous high tea salon and confectionery brand in Australia.[1]

After eight weeks of competition, Sabrina Degni was crowned the winner with Vandana Jain and Linda Longson as runners-up.[2][3]

Bakers

Baker [4] Age Profession Hometown
Corey Shefman 31Human rights lawyerToronto, ON
James Hoyland 45Physics professorRichmond, BC
Jude Somers 60Retired animatorVictoria, BC
Julian D'Entremont 45ContractorHalifax, NS
Linda Longson 63Payroll supervisorHigh River, AB
Pierre Morin 56Retired musician and dentistCantley, QC
Sabrina Degni 24Graphic designerMontreal, QC
Sinclair Shuit 44OptometristLondon, ON
Terri Thompson 36Domestic engineerSherwood Park, AB
Vandana Jain 36Chief financial officerRegina, SK

Results summary

Colour key:

  Baker was one of the judges' least favourite bakers that week, but was not eliminated.
  Baker was one of the judges' favourite bakers that week, but was not the Star Baker.
  Baker got through to the next round.
  Baker was eliminated.
  Baker was the Star Baker.
  Baker was a season runner-up.
  Baker was the season winner.
Elimination chart
Baker 1 2 3 4 5 6 7 8
Sabrina SB WINNER
Linda SB SB Runner Up
Vandana SB Runner Up
James SB OUT
Terri SB OUT
Julian OUT
Jude OUT
Corey OUT
Sinclair OUT
Pierre OUT

Episodes

  Baker eliminated
  Star Baker
  Winner

Episode 1: Cake

For the signature challenge, the bakers were given two hours to make 24 cupcakes with two different types of flavours. The technical challenge was to create a cherry and pistachio Battenberg cake – a recipe handpicked by Rochelle – with the marzipan, fondant, and jam provided to them. The bakers had an hour and 45 minutes to complete the cake, making sure to expose the ends of the cake as traditionally presented. For the showstopper, the bakers had four hours to make a chocolate layer cake with at least two layers and at least two different kinds of chocolate.

Baker Signature
(24 cupcakes)		 Technical
(Battenberg cake)		 Showstopper
(Chocolate layer cake)
Corey Chocolate Beer and Maple Whiskey Cupcakes 2nd Milk & Cookies Cake
James Ginger Stout and Apple Oatmeal Cupcakes 5th Chocolate Record Player
Jude Breakfast Banana Maple and Saskatoon Berry Cupcakes 4th Chocolate Ginger Gnome Cake
Julian Birch Syrup and Chocolate Cream Liqueur Cupcakes 8th Builder's Cake
Linda Nanaimo Bar and Lemon Cupcakes 3rd Chocolate Raspberry Layer Cake
Pierre Chocolate Raspberry and White Chocolate Pistachio Cupcakes 9th Elysée Cake
Sabrina Tiramisu and Cookies & Cream Cupcakes 6th Melted Ice Cream Cone Cake
Sinclair Whiskey Cream and Mojito and Lime Cupcakes 10th Galaxy Glaze Cake
Terri Cotton Candy and Carrot Cake Cupcakes 7th Chocolate Raspberry & Pistachio Layer Cake
Vandana Chocolate Rose & Coconut Key Lime Cupcakes 1st Chocolate Hazelnut Cake

Episode 2: Bread

For the signature challenge, the bakers were given two hours and 30 minutes to make a flavourful focaccia in whatever shape they chose. The technical challenge was to bake one dozen Montreal bagels: six with poppy seeds and six with sesame seeds. The bakers had two hours and 10 minutes to complete the bagels, ensuring they were properly poached in honey water to achieve subtle sweetness and the balance of a crispy crust and chewy centre. For the showstopper, the bakers had four hours to make a bread-based centrepiece with one or more sweet fillings.

Baker Signature
(Focaccia)		 Technical
(Montreal bagels)		 Showstopper
(Sweet bread centrepiece)
Corey Moroccan Focaccia 8th Tree of Life Challah
James Blue Cheese and Walnut Focaccia 9th Middle Eastern Star Bread
Jude Italian Boot Focaccia 2nd Paint Pot Centrepiece
Julian East Coast Focaccia 6th Cinnamon Bun Kraken
Linda Traditional Focaccia 3rd Bread Flower Basket
Sabrina Italian Pride Focaccia 4th Bread Basket
Sinclair Parmesan and Herb Focaccia 5th Walnut Bread Wreath with Puff-Pastry Pear
Terri Family Favourite Focaccia 1st Caramel Apple Centrepiece
Vandana Mediterranean Focaccia 7th Winter Melon and Cashew Wreath

Episode 3: Dessert

For the signature challenge, the bakers were given two hours to make a sweet pie or tart. The technical challenge was to bake one dozen Fondant Fancies, small sponge cake squares glazed with butter cream and then drizzled in fondant. The bakers had two hours to complete the fancies, ensuring they were all equally square and properly coated in fondant. For the showstopper, the bakers had three hours to make a pavlova.

Baker Signature
(Sweet pie or tart)		 Technical
(Fondant Fancies)		 Showstopper
(Pavlova)
Corey Pear & Salted Chocolate Pie 7th Pumpkin Pie Pavlova
James Pi Pie 6th Chocolate Plum Pavlova
Jude Pumpkin Cashew Tart 5th Pavlova Music Box
Julian Lemon Meringue Pie 8th Wild Blueberry Pavlova
Linda Raspberry Swirl Pie 2nd Pavlova Wreath
Sabrina Tropical Delight Tart 3rd Raspberry Rose Pavlova
Terri Northern Lights Tart 4th Peaches & Cream Pavlova
Vandana Mango Ginger Cream Pie 1st Saffron Cardamom Pavlova

Episode 4: Canadian

For the signature challenge, the bakers were given two hours to bake a tourtière. They were allowed to fill the pie with whatever they wanted, but had to also make a condiment to complement the pie. In the technical, the bakers were given one hour and forty-five minutes to make sixteen maple leaf cream cookies. The showstopper challenge was to make twelve doughnuts – six in one flavour and six in another – in three hours.

Baker Signature
(Tourtière)		 Technical
(Maple leaf
cream cookies)		 Showstopper
(12 doughnuts)
James Saucy Vegetarian Tourtière 2nd Okanagan Peach Beignet and French Cruller
Jude Tourtière à la Vancouver Island 7th Sea to Sea Donuts
Julian Halifax Donair Tourtière 3rd Glazed Canoe and Nova Scotia Rum Runner Donuts
Linda Traditional Tourtière 1st Maple Bacon and Double Double Donuts
Sabrina Homestyle Tourtière 5th S'mores and Poutine Donuts
Terri Christmas Eve Tourtière 6th Marshmallow Puff and Maple Glazed Donuts
Vandana Chickpea & Cashew Tourtière 4th Saskatoon Berry White Chocolate and Sour Cherry Lemonade Donuts

Episode 5: Best of Britain

For the Best of Britain Signature challenge, the bakers had 2 hours to create a trifle, making sure that there were clearly defined layers of sponge cake, custard, cream, fresh fruit and jelly, along with a boozy element to the dish. In the Technical challenge, the bakers were given an hour and a half to create 20 brandy snaps, a popular British snack consisting of a thin, sugary biscuit rolled into a cylinder and filled with whipped cream. For the Showstopper challenge, the bakers had 4 hours to create a high tea platter. The bakers needed to create at least 3 different bakes, totalling 18 items on the platter, they needed to be an assortment of sweet and savoury delights, and there needed to be an overall theme to the high tea platter.

Baker Signature
(Trifle)		 Technical
(Brandy snaps)		 Showstopper
(High Tea)
James Gin & Blueberry Trifle 3rd British High Tea
Julian Mixed Berry Trifle with Chocolate Ganache 6th East Coast High Tea
Linda Raspberry Lemon Trifle 4th Albertan High Tea
Sabrina Strawberry Swirl Trifle 1st Peach High Tea
Terri Strawberry Rhubarb Trifle 2nd High Tea with Nan
Vandana Mango Kiwi Strawberry Trifle 5th Maharaja High Tea

Episode 6: Holiday Baking

For the first ever Holiday-themed week in the tent, the bakers had two and a half hours to create a bûche de Noël, a Christmas cake traditionally served in French-speaking countries. The bakers had 1 hour and 45 minutes to create 32 rugelach, a Jewish crescent-shaped filled pastry product traditionally enjoyed around Hanukkah; the bakers had to fill half of them with apricot jam and the other half with chocolate. For the Showstopper challenge, the bakers had 4 and a half hours to create an elaborate gingerbread structure.

Baker Signature
(Bûche de Noël)		 Technical
(Rugelach)		 Showstopper
(Gingerbread house)
James Chocolate Orange Roll 1st Gingerbread Eco-Home
Linda Pumpkin Caramel Roll 4th Gingerbread Barn
Sabrina Gingerbread Spice Roll 3rd Gingerbread Rockefeller Center
Terri Birch Tree Yule Log 5th Gingerbread Dream Home
Vandana Chocolate Cherry Log 2nd Gingerbread Treehouse

Episode 7: French Pâtisserie

In the semi-final Signature challenge, the bakers had two hours to create 12 mille-feuille. The pastries had to be in two different flavours, have at three different layers of puff pastry, and a complementary filling. The semi-final Technical, set by Bruno, saw the bakers make an Opera cake - a dessert made of almond joconde sponge soaked in coffee syrup, layered with chocolate buttercream and ganache, topped with a chocolate glaze, along with the word "Opera" elegantly piped in chocolate on top - in two hours 15 minutes. For the penultimate Showstopper challenge, the bakers were given four hours to create a croquembouche, a pastry tower consisting of cream-filled choux pastry puffs bound in spun sugar. The bakers were given free range with flavour and decoration of their creation.

Baker Signature
(Mille-feuille)		 Technical
(Opera cake)		 Showstopper
(Croquembouche)
James Strawberry Basil and Blackberry-Balsamic Reduction Mille Feuille 1st Coconut Custard Chocolate & Raspberry Croquembouche
Linda Raspberry White Chocolate and Cardamom-Caramel Mille Feuille 3rd Mascarpone & Coffee Croquembouche
Sabrina Strawberry-Pistachio and Mango-Coconut Mille Feuille 2nd Vanilla Mousseline Croquembouche
Vandana Rooh Afza and Raspberries & Lemon-Pistachio Cream Mille Feuille 4th Mint Chocolate & Orange Croquembouche

Episode 8: Finale

For the final Signature challenge, the bakers had 2 and a half hours to create 24 mini mousse cakes, which had to be in two different varieties. The final Technical challenge, set by Bruno, saw the judges ask the bakers to create a pear charlotte in 2 hours 20 minutes; the various components in creating the cake featured techniques that the judges felt the finalists struggled with in the past seven weeks. For their very last Showstopper (and the final challenge of the season), the three finalists had to create a wedding cake that was at least three tiers high in four hours' time.

Baker Signature
(24 mini mousse cakes)		 Technical
(Pear charlotte)		 Showstopper
(Three-tiered wedding cake)
Linda Pineapple Coconut and Cherry Chocolate Mousse Cakes 1st Carrot Wedding Cake
Sabrina Blueberry Apricot and Strawberry Mousse Cakes 2nd Pink Champagne Wedding Cake
Vandana Passionfruit and White Chocolate Mousse Cakes 3rd Red Velvet Wedding Cake

References

  1. ↑ CBC Announces Hosts and Judges for the Great Canadian Baking Show; David, Greg; TV-eh? web article; July 11, 2017; accessed August 2017
  2. ↑ "The winner of The Great Canadian Baking Show is…". CBC Life. December 21, 2017. Retrieved February 8, 2018.
  3. ↑ Christensen, Kassidy (January 5, 2018). "Local baker reaches finale of national baking show". High River Times. Retrieved February 8, 2018. The Great Canadian Baking Show wrapped up its first season and High River's Linda Longson made it to the final three, however did not come away as the winner. Sabrina Degni from Montreal was the winner.
  4. ↑ "Meet the bakers of The Great Canadian Baking Show". 2 October 2017., web article, "CBC Life"; CBC website; retrieved October 2017
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