The sixth season of The Great Canadian Baking Show premiered on CBC Television on October 2, 2022. As with previous seasons, ten amateur bakers will compete over eight weeks of challenges, vying for the title. Ann Pornel and Alan Shane Lewis return for their third season as hosts. Bruno Feldeisen and Kyla Kennaley return for their sixth and fourth seasons respectively as judges.
Bakers Baker Age Profession Hometown André Hayde 46 ESL teacher and personal trainer Ottawa, ON Chi Nguyễn 35 C.O.O. of a cellular technology company Toronto, ON John Fowler 49 University administrator Victoria, BC Jomar Manzano 37 Structural engineer Toronto, ON Kristi Carey 29 Grant and proposal writer Toronto, ON Lauren Tjoe 21 Finance student Tsawwassen, BC Lydiane Gaborieau 35 Biobank manager Montreal, QC Nigel Batchelor 32 Geography Graduate student Winnipeg, MB Rosemary O'Neill 64 Federal security advisor Ottawa, ON Zoya Thawer 33 Pediatric endocrinologist Edmonton, AB
Results summary
Elimination chart Baker 1 2 3 4 5 6 7 8 Lauren SB SB WINNER Zoya SB Runner Up Chi SB Runner Up Kristi SB OUT John SB OUT RosemaryOUT JomarOUT NigelOUT AndréOUT LydianeOUT
Episodes Baker eliminated Star Baker Winner
Episode 1: Cake Week For their first signature challenge, the bakers were given two hours to create a dozen friand cakes with a nut flour of their choice. For the technical challenge, the bakers had an hour and 45 minutes to make a Bolo de rolo, a Brazilian dessert, consisting of thin layers of dough wrapped with a layer of guava paste. For the showstopper, the bakers had three hours and 45 minutes to make a Kawaii cake - a cake decorated using the Japanese Kawaii trend.
+BakerSignature(12 Friand Cakes)Technical(Bolo de rolo)Showstopper(Kawaii cake)André Pistachio Pineapple Friands 10thSweet Citrus KawaiiChiBlack Forest Friands1stHalloween Crunch CakeJohnFiggy Duff Friands 7thSpooky Surprise CakeJomarStracciatella Friands4thHalo Halo CakeKristiMango Pie Friands3rdBig Breakfast CakeLaurenSunny Tsawwassen Friands5thFrogs in Love CakeLydianeSeaberry Star Friands9thArsène Lapin CakeNigelChicken and Waffle Friands6thKawaii Sushi RollRosemaryBarmbrack Friands2ndMug of Hot ChocolateZoyaWhite Poppyseed Friands 8thMonkey Business Cake
Episode 2: Biscuit and Bar Week For their second signature challenge, the bakers were given two hours to create twelve meringue bars with a cookie base, a choice of filling and a meringue top. For the technical challenge, the bakers had two hours to make 36 alfajores, with a thick gooey layer of dulce de leche, sandwiched between two cookies. The contestants had to make 2 versions, 18 chocolate alfajores and 18 vanilla alfajores. For the showstopper, the bakers had four hours to make a fairytale scene made out of cookies.
+BakerSignature(12 Meringue Bars)Technical(36 Alfajores)Showstopper(Fairytale Scene)André Brazilian Millionaire Bars7thCentral Park Carriage RideChiTropical Dream Bars1stHansel & Gretel's RevengeJohnBlack & Blue Meringue Bars 6thFairy DoorJomarBeat the Heat Bars2ndUgly Duckling Cookie SceneKristiBest Queer Bars in Town5thLegend of the Jade RabbitLaurenMum's Margarita Bars8thBilly Goats GruffNigelBurnt Toast & Raspberry Jam Bars3rdJarashi the Eternal Cookie DragonRosemarySweet & Tangy Chamoy Bars9thTwelve Dancing PrincessesZoyaPretty in Pink Bars4thRapunzel & the Radish Guards
Episode 3: Bread Week For their third signature challenge, the bakers were given one hour and 45 minutes to bake a flatbread with a filling of their choice. For the technical challenge the bakers had two hours to make a Swedish Tea Ring, a sweet yeasted dough flavoured with cinnamon and cardamom, filled with raisins and twisted into a ring. For the showstopper the bakers had four hours to create "a bread work of art inspired by any artist, style or movement."
+BakerSignature(Flatbread)Technical(Swedish Tea Ring)Showstopper(Bread Work of Art)ChiComforting Curry Pancakes4thThe MeowJohnMuhammara-Stuffed Gözlemes2ndA Bread for All SeasonsJomarLumpiang Gulay Patties7thPortrait of a Bread QueenKristiFantastic Family Fusion Flatbreads1stA Fresh Bread PerspectiveLaurenSticky Gochujang Pockets5thBaby, You Can Drive My Bread CarNigelHot Dog & Pizza 'Zones8thPostmodern Super SandwichRosemarySmoked Meat Knish Dish6thBreading CakeZoyaMom's Samosa Paratha3rdBread the Needle Box
Episode 4: Botanical Week For their fourth signature challenge, the bakers were given one hour and 45 minutes to bake a dozen pressed flower sandwich cookies. For the technical challenge the bakers had one hour and 45 minutes to make 16 chebakia, pastry made of strips of dough rolled to resemble a rose, deep-fried until golden, then coated with a syrup made of honey and orange blossom water and sprinkled with sesame. For the showstopper, the bakers had four hours to create an illusion cake, inspired by botanical themes.
+BakerSignature(12 Pressed Flower Sandwich Cookies)Technical(16 Chebakia)Showstopper(Illusion Cake)ChiJasmine & Peach Cookies4thLettuce Eat Cake SaladJohnForest & Flower Cookies3rdBoozy Vacation PineappleJomarAlfajores from Home7thSucculent Mini-GardenKristiBoth/And Cookies5thBonsai TreeLaurenBig Fig Wasps6thSquash GardenRosemaryBee-Crazy Biscuits1stGravity-Defying FlowerpotsZoyaAlmond & Clover Cookie2ndTerrarium for Nathan
Episode 5: Chocolate Week For their Signature Challenge, the six remaining bakers were given two hours 15 minutes to make eight chocolate-centric ice cream sandwiches showcasing homemade ice cream between two soft cookies, featuring any flavour they see like, as long as chocolate has a starring role. In the Technical challenge, they had to recreate Kyla's favourite cake, sacher torte, the famed Viennese specialty with two layers of chocolate sponge, a layer of apricot jam, and a shiny dark chocolate glaze, all in two hours and 15 minutes. In the Showstopper, they had three hours and 15 minutes to create a 3D chocolate reveal, with a hidden dessert cloaked in a chocolate shell.
+BakerSignature(8 Ice Cream Sandwiches)Technical(Sacher Torte)Showstopper(3D Chocolate Reveal)ChiChocolate Sesame Mochi Bears6thCitrus SurpriseJohnChocolate Citrus Crunch3rdTriple Chocolate CakeKristiFrosty Family Fusion5thCognac Layer CakeLaurenFlourless Canine Crunch1stChocolate Surprise Par-teaRosemaryToast to Chocolate4thDon't Hide Your Light Under a BushelZoyaTriple Threat2ndTiger Tail Blooming Flower
Episode 6: Pastry Week For the Signature Challenge the five remaining bakers are given two hours to make eight Hungarian Chimney Cakes or Kürtőskalács. These are coiled pastries rolled in a sweet topping then baked. Traditionally chimney cakes are baked over a spit and are hollow but the bakers are required to include a yummy filling of their choice. In the Technical Challenge they had two hours to create a Mango Rose Tart, composed of a crumbly shortcut pastry, a tangy mango curd, and luscious creme diplomat. Topping the tart are freshly sliced mangoes arranged in a rose pattern and mango caviar. This is a modern take on a classic French tarte aux pommes. For the Showstopper, they had four hours to make a baklava tower. A popular Middle Eastern dessert, baklava is a gooey, nutty multi-layer pastry made with phyllo. The bakers must make their own phyllo dough and create two types of baklava for their towers.
+BakerSignature(8 Chimney Cakes - Kürtőskalács)Technical(Mango Rose Tart)Showstopper(Baklava Tower)ChiChimney Cake Tiramisu3rdSix Degrees of BaklavaJohnChildhood Chimney Cake5thSugar & Spice Baklava TowerKristiJapanese Hot Dog Chimneys4thCarnival Carousel TowerLaurenRhubarb Rose Bouquets1stPistachio Petal Baklava TowerZoyaIce Cream Cone Chimney Cakes2ndBaklava Gardens of Paradise
Episode 7: Fancy Dessert Week For the Signature Challenge, the four remaining bakers were given two hours to make ten mochi donuts. In the Technical Challenge, they had two hours to create a sans rival, a Filipino take on a dacquoise, using cashews instead of hazelnuts. For the Showstopper, they had four and a half hours to make a Jelly Art Cake, featuring personalized art encased in transparent gelatin as part of a cake with traditional layers of sponge, mousse, and ganache.
+BakerSignature(10 Mochi donuts)Technical(Sans rival)Showstopper(Jelly Art Cake)ChiLunchbox Mochi Donuts4thBonbon BoxKristiAll About Mom Mochi Donuts1stFishbowl Apartment CakeLaurenSquishy & Delishy Mochi Donuts2ndDino IslandZoyaAfrican Street Food Mochi Donuts3rdAfrican Sugarcane Grove
Episode 8: Finale In the Signature Challenge, the bakers were given two hours and 15 minutes to create a Paris-brest, with their choice of either sweet or savoury flavours and fillings. In the Technical Challenge, they had two and a half hours to make a cassata siciliana, a sponge cake with ricotta and chocolate chip filling, decorated with trapezoidal pistachio marzipan, royal icing, and topped with candied fruit. For the final Showstopper, the bakers had to create a garden party dessert centrepiece, composed of at least three bakes, within four and a half hours.
+BakerSignature(Paris-brest)Technical(Cassata Siciliana)Showstopper(Garden Party Centrepiece)ChiChildhood Memories Paris-Brest 3rdMid-Autumn Festival TowerLaurenTjoe-Choux Stew-Choux1stVeggie Garden PartyZoyaHondwo Paris-Brest2ndGarden Wedding Arch
References