The ninth season of The Great Canadian Baking Show premiered on CBC Television on October 5, 2025. As with previous seasons, ten amateur bakers compete over eight weeks of challenges, vying for the title. Ann Pornel and Alan Shane Lewis return for their sixth season as hosts. Bruno Feldeisen and Kyla Kennaley return for their ninth and seventh seasons respectively as judges.
Bakers
+ Baker Age Profession Hometown Dan Vano 35 Customer Success Associate Burnaby, BC Dominic Ménard-Bilodeau 49 CÉGEP Geography Teacher Longueuil, QC Jennifer Tsang 24 Masters Student Burnaby, BC Jo Mandet 44 Event Planner Vancouver, BC Kavi Chatoorgoon 48 Pediatric General Surgeon Saskatoon, SK Margaret Bose-Johnson 66 Part-Time Kindergarten Teacher Parkland County, AB Ryan Gridzak 34 Steel Mill Crane Operator Sault Ste. Marie, ON Shaneka Ekanayake 38 Sales Support Administrator Barrie, ON Tamara Church 56 Family Court Counsellor St. John's, NL Zoë Weinrebe 31 Marketing Manager Toronto, ON
Results summary
Elimination chart Baker 1 2 3 4 5 6 7 8 Jo SB SBWINNER Ryan Runner Up Zoë SB Runner Up Jennifer SB OUT Margaret SBOUT Dominic SBOUT KaviOUT TamaraOUT ShanekaOUT DanOUT
Episodes Baker eliminated Star Baker Winner
Episode 1: Cake Week For their first signature challenge, the bakers were given 2 hours to make a Korean lunchbox cake: mini layered cakes with adorable decorations that are included as single servings in takeout containers. In the technical challenge set by Bruno, the bakers had 2 hours to bake a bolo de cenoura, a dessert inspired by the Brazilian carrot cake flavoured with orange juice and zest and puréed carrots, and decorated with chocolate curls and candied carrots. For the showstopper, the bakers had 4 hours to make a homegrown cake, a cake that embodies a place they call home.
+BakerSignature(Korean lunchbox cake)Technical(Bolo de cenoura)Showstopper(Homegrown cake)Dan Chocolate Hills Lunchbox Cake9thNorthern Lights CakeDominicTea-riffic Lunchbox Cake 2ndHome Away from Home CakeJenniferCherry Blossom Lunchbox Cake 1stJoffre Lakes CakeJoEvil Eye Lunchbox Cake3rdEnglish Countryside CakeKaviTropical Carrot Lunchbox Cake7thJourney Home CakeMargaretGerman Welcome Lunchbox Cake4thGarden Bliss CakeRyanBusy Bee Lunchbox Cake6thWinter in the Soo CakeShanekaInto the Sunset Lunchbox Cake10thOde to Sri LankaTamaraLove in Full Bloom Lunchbox Cake8thBack to Bay Bulls CakeZoëGuava Nice Day Lunchbox Cake5thJamaican Beach Cake
Episode 2: Bread Week
For their signature challenge, the bakers were given 2 hours to make eight steamed buns: fluffy and pillowy buns that are stuffed or filled. In the technical challenge set by Kyla, the bakers had 2 hours to bake a dozen Norwegian school bread, cardamom-infused enriched dough desserts filled with custard and decorated with icing dipped in grated coconut. For the showstopper, the bakers had 4 hours to make a muffuletta, a giant sandwich to be shared.
+BakerSignature(8 Steamed buns)Technical(Norwegian school bread)Showstopper(Muffuletta)DominicMoroccan Dream Buns 2ndBanh-mi-LettaJenniferLucky Money Bag Bao 6thBlooming Rose MuffulettaJoSunny Salmon Steamed Buns1stMediterranean Feast MuffulettaKaviTrini-Indian Steamed Buns3rdVeggie Rainbow MuffulettaMargaretBlack Pearl Burgers5thSea of Salmon MuffulettaRyanFluffy & Floral Steamed Buns7thGame Day MuffulettaShanekaSri Lankan Heat Steamed Buns9thPork & Jackfruit MuffulettaTamaraOcean Breeze Steamed Buns4thJigg's Dinner MuffulettaZoëTangerine Twist Steamed Buns8thAll Things German Muffuletta
Episode 3: Carnival Week
For the first ever Carnival Week, the bakers were given 2 hours to make eight servings of fried dough treats, personalized with exciting flavours and garnishes, for their signature challenge. In the technical challenge set by Bruno, the bakers were tasked with making a prinjolata, a Maltese Carnival dessert, in 2 hours and 15 minutes. The dessert is made of lemon sponge cake, chocolate cookies, pine nuts, and amaretto buttercream in a marbled pattern shaped to form a dome that is encased in a decorated torched Italian meringue. For the showstopper, the bakers had 4 hours to create a colourful cookie Carnival mask, taking inspiration from any carnival or festival.
+BakerSignature(8 Fried dough treats)Technical(Prinjolata)Showstopper(Cookie Carnival mask)DominicSweet Heat Peach Pies5thDemon of BaliJenniferKorean Corn Dog Rings2ndLion Dance MaskJoWith Love from England Apple Pies6thParty in RioKaviRuby Kurma Balls8thPeacock for Madhuri MaskMargaretMardi Gras Mash-Up1stDapper Devil MaskRyanChoco-Churro Carny Cones4thSpiced & Iced Jester MaskTamaraHave a Touton or Do Wit'out 'Ne7thOde to Jellybean RowZoëLemony Stick-It Mochi3rdLime n' Thyme Caribbean Festival Mask
Episode 4: Maple Week
For the first ever Maple Week, the bakers had to make eight pudding chômeur, or "poor man's pudding", a dessert from Quebec with a cake-like batter in a maple sauce, for their signature challenge, in 2 hours. In the technical challenge set by Kyla, the bakers were given 2 hours and 15 minutes to bake a maple mousse tart, with a shortcrust pastry shell, and layers of maple syrup mousse, maple butter-walnut fudge, and raspberry jam. For the showstopper, the bakers had 4 hours to create a maple brunch platter, with sweet and savoury bakes featuring maple. The bakers needed to make six servings of three different bakes, which must include one with a laminated dough, one quick bread, and one being the baker's choice.
+BakerSignature(8 Pudding chômeur)Technical(Maple mousse tart)Showstopper(Maple brunch brunch)DominicMiso Maple Kiss1stSugar Shack BrunchJenniferMaple Margarita Chômeur3rdUnder the Apple Tree BrunchJoBoozy Banana Chômeur4thFamily Favourites BrunchKaviMaple Chômeur Latte7thMad Maple MélangeMargaretMaple Berry Bliss2ndBuncha BrunchaRyanMaple Cherry Bomb Chômeur6thSweet & Spicy BrunchZoëSmokin' Sesame Chômeur5thJamaican Maple Brunch
Episode 5: Indulgence Week
For the first ever Indulgence Week, the signature challenge required the bakers to make six decadent mini cheesecakes in 2 hours and 15 minutes. In the technical challenge set by Bruno, the bakers had to bake six Dubai chocolate cookies, made with three different types of chocolate and stuffed with a pistachio and tahini paste and fried kataifi dough filling, in 2 hours and 15 minutes. For the showstopper challenge, the bakers were given 4 hours and 15 minutes to create a layer cake wrapped within sponge cake with a detailed printed design.
+BakerSignature(6 mini cheesecakes)Technical(6 Dubai chocolate cookies)Showstopper(Cake-wrapped layer cake)DominicBerry Good Cheesecake5thDive into Fall CakeJenniferPretty in Pink Cheesecake3rdChinese Porcelain CakeJo"Why So Blue?" Cheesecake1stBoozy Black Forest CakeMargaretStrawberry Domes Forever2ndSmell the Roses CakeRyanUbe-tter Believe It's Cheesecake4thSpooktacular CakeZoëCherry Chai Cheesecake6thStrawberry Patch Cake
Episode 6: Pastry Week
For their signature challenge, the bakers were given 2 hours and 15 minutes to make a birthday pie. In the technical challenge set by Kyla, the bakers had to bake a lenza, a hybrid dessert from Egypt made of a cake-like batter that is pressed into a tart pan and then filled with mahalabia, a milk pudding, and pomegranate jam, in 2 hours and 15 minutes. For the showstopper challenge, the bakers were given 4 hours to create a family-sized mille-feuille.
+BakerSignature(Birthday pie)Technical(Lenza)Showstopper(Mille-feuille)JenniferPar-Tea Hat Pie2ndFan-tastic Mille-FeuilleJoCaviar in the Country Pie3rdEnglish Trifle Mille-FeuilleMargaretLive, Laugh, Lemon Birthday Pie5thTrip to Sicily Mille-FeuilleRyanPear-fect Birthday Pie for Grandma1stHearty Mille-FeuilleZoëS'more Pie for Dad4thPicnic Party Mille-Feuille
Episode 7: Fairy Tale Week
For the first-ever Fairy Tale Week, the bakers were given 2.5 hours to reinvent fairy bread, a popular treat in Australia and New Zealand at children's parties, as eight buns with sprinkles made by the bakers, for their signature challenge. In the technical challenge set by Bruno, the bakers had to bake ten cookies as a reimagining of sugar plums, in 1 hour and 45 minutes. The cookies must resemble plums and are composed of soft cookies sandwiched around plum jam and whipped ricotta cheese. For the showstopper challenge, the bakers were given 4.5 hours to create an edible pop-up story book of their favourite fairy tale, with components made of cake and cookies.
+BakerSignature(8 Fairy bread buns)Technical(10 Sugar plum cookies)Showstopper(Pop-up story book)JenniferSpill the Tea Fairy Buns4thBeauty & the Beast Rose GardenJoSweet Sunset Conchas2ndSnow White Pop-up BookRyanSticky Ooey-Gooey Fairy Buns1stJack & the Beanstalk Pop-up BookZoëB-A-N-A-N-A Land Fairy Buns3rdPrincess & the Pea Pop-up Book
Episode 8: Finale
For the signature challenge, the bakers had 2 hours and 15 minutes to make a bossche bollen vlaai, a dessert that combines two popular Dutch pastries: the vlaai, a flat tart with a yeasted crust, and bossche bollen, profiteroles filled with whipped cream and covered in dark chocolate. The bakers may use any fillings and toppings for their version of the bossche bollen vlaai. In the technical challenge set by Kyla, the bakers had to bake a crema de fruta, a Filipino dessert made of a calamansi chiffon cake and vanilla custard, and decorated with whipped cream, graham cracker crumbs, and fruit cocktail set in pandan gelatin, in 2 hours and 15 minutes. For the showstopper challenge, the bakers were given 4.5 hours to create a madeleine tree, a stunning tower made of madeleines and paired with an additional bake of their choice.
+BakerSignature(Bossche bollen vlaai)Technical(Crema de fruta)Showstopper(Madeleine tree)JoPoire Belle Bossche Bollen Vlaai3rdSweetie TreeRyanCharcuterie Picnic Bossche Bollen Vlaai1stGarden Party TreeZoëFiery Ginger-Carrot Bossche Bollen Vlaai2ndTree of Fortune
References