Season 7
9 episodes
44 min. per episode
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Aspiring bakers face fierce competition and personal challenges, blending creativity and resilience in a deliciously high-stakes showdown.
Episodes
Ten of the country's best amateur bakers arrive at the iconic Great Canadian Baking Show" tent to complete three "Cake Week" challenges.
It's Bread Week once again, and the nine remaining bakers knead to prove their bread-iness.
It's primarily about the bakers' decorating skills with a piping bag and royal icing in the Cookie Week signature challenge in they being asked to make a dozen embroidery cookies, the icing decoration over the stamped cookies meant to resemble embroidery. For the technical, the bakers are sent half way around the world in each being asked to make something which most have probably never heard of before, a dozen kaak nakache, an Algerian date filled and crimped shortbread. There is no room for error as the challenge setter Bruno has only provided a recipe to make twelve and no more. And for the showstopper, each baker is to make a cookie layer cake, much like a regular layer cake with the cake sponges replaced by cookies. The cake must have at least four cookie layers, and should otherwise have the hallmarks of a good layer cake including being easily sliceable showing the perfect layers inside.
It's the show's first ever Harvest Week, which will be all about harvest of fruits and vegetables from the garden. The bakers are each asked to make eight pide, a filled Turkish flat-bread, as the signature. While pide are generally filled with a variety of food items, Bruno and Kyla are wanting these ones to be vegetable forward to match the theme. The bakers head even further east for the technical in each being asked to make a dozen thousand layer moon cakes, usually associated with the the Mid-Autumn Moon Festival celebrating the harvest in China. Beyond the salted duck egg yolk, they will be working with an ingredient from the garden for the filling that most have probably never used, namely taro. And for the showstopper, they are each to make a fruit tile tart, where a fruit layer on top should resemble some form of tiling. As such, the filling below the fruit must be sturdy enough both to allow the tart to be sliced cleanly and to hold up the fruit so that it doesn't sink and thus lose the tile effect.
The bakers are spanning the generations for Old School Week. They are heading back to the 1970s for the signature in each being asked to make ten toaster pastries. Some bakers not only decide to go back to the 1970s for the item itself, but in their flavors and the style in the way they decorate their pastries. While some of the bakers were not even born by the 1970s, none of them were born for the era of the technical in each being asked to make a knafeh, a tenth century middle eastern pastry. The pastry itself, which is to be made from scratch, is akin to phyllo, but the most difficult aspect of the bake may be the actual cooking in that it will be done on the stovetop, they thus needing to regulate the temperature so that the pastry browns without burning while being cooked all the way through. And for the showstopper, the eighteenth century and Marie Antoinette "let them eat cake" is the inspiration for the kitsch cake, which is decorated in an over the top manner, but the bakers will pick their favorite era for the kitsch decoration of their choice.
A group of amateur Canadian bakers are convened for a baking competition. There is a theme to each week's competition, generally in the vein of the type of goods the competitors are to bake.