[{"@context":"http:\/\/schema.org\/","@type":"BlogPosting","@id":"https:\/\/wiki.edu.vn\/en\/wiki43\/the-great-canadian-baking-show-season-1\/#BlogPosting","mainEntityOfPage":"https:\/\/wiki.edu.vn\/en\/wiki43\/the-great-canadian-baking-show-season-1\/","headline":"The Great Canadian Baking Show (season 1)","name":"The Great Canadian Baking Show (season 1)","description":"Season 1 of television series Season of television series The first season of The Great Canadian Baking Show premiered on","datePublished":"2022-06-07","dateModified":"2022-06-07","author":{"@type":"Person","@id":"https:\/\/wiki.edu.vn\/en\/wiki43\/author\/lordneo\/#Person","name":"lordneo","url":"https:\/\/wiki.edu.vn\/en\/wiki43\/author\/lordneo\/","image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/c9645c498c9701c88b89b8537773dd7c?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/c9645c498c9701c88b89b8537773dd7c?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"Enzyklop\u00e4die","logo":{"@type":"ImageObject","@id":"https:\/\/wiki.edu.vn\/wiki4\/wp-content\/uploads\/2023\/08\/download.jpg","url":"https:\/\/wiki.edu.vn\/wiki4\/wp-content\/uploads\/2023\/08\/download.jpg","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/wiki.edu.vn\/wiki4\/wp-content\/uploads\/2023\/08\/download.jpg","url":"https:\/\/wiki.edu.vn\/wiki4\/wp-content\/uploads\/2023\/08\/download.jpg","width":100,"height":100},"url":"https:\/\/wiki.edu.vn\/en\/wiki43\/the-great-canadian-baking-show-season-1\/","wordCount":4615,"articleBody":"Season 1 of television seriesSeason of television seriesThe 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]Baker [4]AgeProfessionHometownCorey Shefman31Human rights lawyerToronto, ONJames Hoyland45Physics professorRichmond, BCJude Somers60Retired animatorVictoria, BCJulian D’Entremont45ContractorHalifax, NSLinda Longson63Payroll supervisorHigh River, ABPierre Morin56Retired musician and dentistCantley, QCSabrina Degni24Graphic designerMontreal, QCSinclair Shuit44OptometristLondon, ONTerri Thompson36Domestic engineerSherwood Park, ABVandana Jain36Chief financial officerRegina, SKTable of ContentsResults summary[edit]Episodes[edit]Episode 1: Cake[edit]Episode 2: Bread[edit]Episode 3: Dessert[edit]Episode 4: Canadian[edit]Episode 5: Best of Britain[edit]Episode 6: Holiday Baking[edit]Episode 7: French P\u00e2tisserie[edit]Episode 8: Finale[edit]References[edit]Results summary[edit]Colour key:\u00a0\u00a0Baker was one of the judges’ least favourite bakers that week, but was not eliminated.\u00a0\u00a0Baker was one of the judges’ favourite bakers that week, but was not the Star Baker.\u00a0\u00a0Baker got through to the next round.\u00a0\u00a0Baker was eliminated.\u00a0\u00a0Baker was the Star Baker.\u00a0\u00a0Baker was a season runner-up.\u00a0\u00a0Baker was the season winner.Elimination chartBaker12345678SabrinaSBWINNERLindaSBSBRunner UpVandanaSBRunner UpJamesSBOUTTerriSBOUTJulianOUTJudeOUTCoreyOUTSinclairOUTPierreOUTEpisodes[edit]\u00a0\u00a0Baker eliminated\u00a0\u00a0Star Baker\u00a0\u00a0WinnerEpisode 1: Cake[edit]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 \u2013 a recipe handpicked by Rochelle \u2013 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.BakerSignature(24 cupcakes)Technical(Battenberg cake)Showstopper(Chocolate layer cake)CoreyChocolate Beer and Maple Whiskey Cupcakes2ndMilk & Cookies CakeJamesGinger Stout and Apple Oatmeal Cupcakes5thChocolate Record PlayerJudeBreakfast Banana Maple and Saskatoon Berry Cupcakes4thChocolate Ginger Gnome CakeJulianBirch Syrup and Chocolate Cream Liqueur Cupcakes8thBuilder’s CakeLindaNanaimo Bar and Lemon Cupcakes3rdChocolate Raspberry Layer CakePierreChocolate Raspberry and White Chocolate Pistachio Cupcakes9thElys\u00e9e CakeSabrinaTiramisu and Cookies & Cream Cupcakes6thMelted Ice Cream Cone CakeSinclairWhiskey Cream and Mojito and Lime Cupcakes10thGalaxy Glaze CakeTerriCotton Candy and Carrot Cake Cupcakes7thChocolate Raspberry & Pistachio Layer CakeVandanaChocolate Rose & Coconut Key Lime Cupcakes1stChocolate Hazelnut CakeEpisode 2: Bread[edit]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.BakerSignature(Focaccia)Technical(Montreal bagels)Showstopper(Sweet bread centrepiece)CoreyMoroccan Focaccia8thTree of Life ChallahJamesBlue Cheese and Walnut Focaccia9thMiddle Eastern Star BreadJudeItalian Boot Focaccia2ndPaint Pot CentrepieceJulianEast Coast Focaccia6thCinnamon Bun KrakenLindaTraditional Focaccia3rdBread Flower BasketSabrinaItalian Pride Focaccia4thBread BasketSinclairParmesan and Herb Focaccia5thWalnut Bread Wreath with Puff-Pastry PearTerriFamily Favourite Focaccia1stCaramel Apple CentrepieceVandanaMediterranean Focaccia7thWinter Melon and Cashew WreathEpisode 3: Dessert[edit]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.BakerSignature (Sweet pie or tart)Technical (Fondant Fancies)Showstopper (Pavlova)CoreyPear & Salted Chocolate Pie7thPumpkin Pie PavlovaJamesPi Pie6thChocolate Plum PavlovaJudePumpkin Cashew Tart5thPavlova Music BoxJulianLemon Meringue Pie8thWild Blueberry PavlovaLindaRaspberry Swirl Pie2ndPavlova WreathSabrinaTropical Delight Tart3rdRaspberry Rose PavlovaTerriNorthern Lights Tart4thPeaches & Cream PavlovaVandanaMango Ginger Cream Pie1stSaffron Cardamom PavlovaEpisode 4: Canadian[edit]For the signature challenge, the bakers were given two hours to bake a tourti\u00e8re. 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 \u2013 six in one flavour and six in another \u2013 in three hours.BakerSignature (Tourti\u00e8re)Technical (Maple leafcream cookies)Showstopper (12 doughnuts)JamesSaucy Vegetarian Tourti\u00e8re2ndOkanagan Peach Beignet and French CrullerJudeTourti\u00e8re \u00e0 la Vancouver Island7thSea to Sea DonutsJulianHalifax Donair Tourti\u00e8re3rdGlazed Canoe and Nova Scotia Rum Runner DonutsLindaTraditional Tourti\u00e8re1stMaple Bacon and Double Double DonutsSabrinaHomestyle Tourti\u00e8re5thS’mores and Poutine DonutsTerriChristmas Eve Tourti\u00e8re6thMarshmallow Puff and Maple Glazed DonutsVandanaChickpea & Cashew Tourti\u00e8re4thSaskatoon Berry White Chocolate and Sour Cherry Lemonade DonutsEpisode 5: Best of Britain[edit]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.BakerSignature (Trifle)Technical (Brandy snaps)Showstopper (High Tea)JamesGin & Blueberry Trifle3rdBritish High TeaJulianMixed Berry Trifle with Chocolate Ganache6thEast Coast High TeaLindaRaspberry Lemon Trifle4thAlbertan High TeaSabrinaStrawberry Swirl Trifle1stPeach High TeaTerriStrawberry Rhubarb Trifle2ndHigh Tea with NanVandanaMango Kiwi Strawberry Trifle5thMaharaja High TeaEpisode 6: Holiday Baking[edit]For the first ever Holiday-themed week in the tent, the bakers had two and a half hours to create a b\u00fbche de No\u00ebl, 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.BakerSignature (B\u00fbche de No\u00ebl)Technical (Rugelach)Showstopper (Gingerbread house)JamesChocolate Orange Roll1stGingerbread Eco-HomeLindaPumpkin Caramel Roll4thGingerbread BarnSabrinaGingerbread Spice Roll3rdGingerbread Rockefeller CenterTerriBirch Tree Yule Log5thGingerbread Dream HomeVandanaChocolate Cherry Log2ndGingerbread TreehouseEpisode 7: French P\u00e2tisserie[edit]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.BakerSignature (Mille-feuille)Technical (Opera cake)Showstopper (Croquembouche)JamesStrawberry Basil and Blackberry-Balsamic Reduction Mille Feuille1stCoconut Custard Chocolate & Raspberry CroquemboucheLindaRaspberry White Chocolate and Cardamom-Caramel Mille Feuille3rdMascarpone & Coffee CroquemboucheSabrinaStrawberry-Pistachio and Mango-Coconut Mille Feuille2ndVanilla Mousseline CroquemboucheVandanaRooh Afza and Raspberries & Lemon-Pistachio Cream Mille Feuille4thMint Chocolate & Orange CroquemboucheEpisode 8: Finale[edit]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.BakerSignature (24 mini mousse cakes)Technical (Pear charlotte)Showstopper (Three-tiered wedding cake)LindaPineapple Coconut and Cherry Chocolate Mousse Cakes1stCarrot Wedding CakeSabrinaBlueberry Apricot and Strawberry Mousse Cakes2ndPink Champagne Wedding CakeVandanaPassionfruit and White Chocolate Mousse Cakes3rdRed Velvet Wedding CakeReferences[edit]^ CBC Announces Hosts and Judges for the Great Canadian Baking Show; David, Greg; TV-eh? web article; July 11, 2017;  accessed August 2017^ “The winner of The Great Canadian Baking Show is\u2026”. CBC Life. December 21, 2017. Retrieved February 8, 2018.^ 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.^ “Meet the bakers of The Great Canadian Baking Show”. 2 October 2017., web article, “CBC Life”; CBC website; retrieved October 2017"},{"@context":"http:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"item":{"@id":"https:\/\/wiki.edu.vn\/en\/wiki43\/#breadcrumbitem","name":"Enzyklop\u00e4die"}},{"@type":"ListItem","position":2,"item":{"@id":"https:\/\/wiki.edu.vn\/en\/wiki43\/the-great-canadian-baking-show-season-1\/#breadcrumbitem","name":"The Great Canadian Baking Show (season 1)"}}]}]