The third season of The Great Canadian Baking Show premiered on CBC Television on September 18, 2019. Ten amateur bakers competed over eight weeks of challenges, vying for the title. The season marked the debut of Carolyn Taylor and Aurora Browne, of the Baroness von Sketch Show, as hosts and chef Kyla Kennaley as judge. French-born Canadian chef and pastry expert Bruno Feldeisen returned as judge for a third season.
The winner of the season was Nataliia Shevchenko, with Colin Asuncion and Jodi Robson as runners-up.
Bakers Baker Age Profession Hometown Andrea Nauta 30 Barista Comox, BC Betty Chan 64 Retired executive assistant Vancouver, BC Chris Koo 30 Family physician Edmonton, AB Colin Asuncion 30 Marketing manager Toronto, ON Jasmine Linton 22 University student Richmond Hill, ON Jay Smidt 51 Government trade officer Cantley, QC Jodi Robson 33 Table games dealer Regina, SK Liam Harrap 30 Journalist Revelstoke, BC Mary Lou Snow 67 College physiotherapy instructor Conception Bay South, NL Nataliia Shevchenko 33 Administrative assistant Edmonton, AB
Results summary
+ Elimination chart Baker 1 2 3 4 5 6 7 8 NataliiaSB SBWINNER Colin SB JodiSB Chris SBOUT Jasmine SBOUT Liam OUT Jay OUT AndreaOUT Mary Lou OUT BettyOUT
Episodes
Episode 1: Cake For their first signature challenge, the bakers were given two hours to create a cake in the shape of a number that was of great significance to them, making sure that the story of their number shone through in the bake. For the technical challenge, the bakers were tasked with making a strawberry roulade with an Italian buttercream in one hour and thirty minutes. For the showstopper, the bakers had three hours to create a cake inspired by any one of Canada's ten provincial flags, whether the flag of their home province or elsewhere.
+ Baker Signature(Number cake) Technical(Strawberry roulade) Showstopper(Provincial flag cake)AndreaFrolicking Mermaid Cake 6th Sunshine Cookies & Cream CakeBettyGood Fortune Carrot Cake10th Provincial Genoise CakeChris88 Keys Cake 8th Slice of Alberta CakeColinBoy Band Cake 9th Ginger Molasses Cake Jasmine(Un)Lucky Thirteen Cake2nd Ode to Maligne Lake CakeJayCaramel Banana Rugby Cake1stSugar Shack CakeJodiFour Season Cake4th Prairie Summer CakeLiamOutdoor Adventure Cake7th Sunrise Over The Ocean CakeMary LouChocolate Birthday Cake5th Iceberg Alley CakeNataliiaUkrainian Honey Cake 3rd Ukraine in Alberta Cake
Episode 2: Biscuits The signature bake required the making of 36 identical savoury crackers, with a complimentary spread, in 90 minutes. In the technical challenge, Kyla asked the bakers to make a dozen marshmallow puff cookies, in one hour and 20 minutes. For the showstopper they were asked to create a fantasy scene made out of cookies, using at least two different types of cookie dough, in four hours.
+BakerSignature(36 Savoury crackers and dip)Technical(12 Marshmallow puffs)Showstopper(Cookie fantasy)AndreaMagical Butterfly Crackers3rdMagical Fairy GardenChrisJapanese Tea Ceremony Biscuits1stDragon Boss Biscuit BattleColinCinco de Mayo Crackers5th Land of the Mer-PeopleJasmineJamaican Jerk Crackers8thSuper Jasmine Saves the CityJayRustic Scandi Crackers2ndDog SanctuaryJodiPretty in Pink Daisy Crackers7thDragon Hoarding TreasureLiamParsnip Patch Crackers9thIs Anybody Gnome?Mary LouA Taste of Home Mustard Crackers6thNewfoundland Ghost ShipNataliiaBeet & Dill Crispy Twists4thGalactic Metropolis
Episode 3: Bread For the signature challenge, the bakers were asked to make a povitica in two and a half hours; while maintaining its distinctive folds and swirly interior, the bakers were allowed to size, shape and flavour the loaf however they wanted. For the technical challenge, the bakers had to make twelve hand-kneaded brioche à tête, with a chocolate interior, in two hours forty-five minutes. The showstopper challenge featured the bakers creating a bread sculpture, with at least two types of yeast-leavened bread, in four and a half hours.
+BakerSignature(Povitica)Technical(12 Brioche à tête)Showstopper(Bread sculpture)AndreaMocha Coco Loco Povitica5thBouquet of BreadChrisChinese Roots Povitica4thMythological MermaidColinChai Spice Povitica1stConstellation ChallahJasmineSpumoni Povitica7thPanda-MoniumJayBlack Forest Povitica6thButterfly BreadJodiChocolate Raspberry Povitica3rdPretzel-ManiaLiamSavoury Ethiophian Berbere Povitica8thBirdcage of BreadNataliiaHazelnut & Mango Povitica2ndUkra-nadian Girl
Episode 4: Old School For the signature challenge, the bakers had to make a coffee cake with a complementary streusel topping in ninety minutes. For the technical challenge, the bakers were given one hour fifteen minutes to make six crème caramel desserts. The showstopper challenge had the bakers make a slab cake to celebrate any occasion of their choosing in three and a half hours; the cake also had to have a well-piped inspirational message on top.
+BakerSignature(Coffee Cake)Technical(6 Crème caramel)Showstopper(Celebration Slab Cake)Chris"Chai Spice" Coffee Cake2nd"We Did It" Slab CakeColin"Morning Glory" Coffee Cake1st"Next Adventure" Slab CakeJasmine"Sweet Peach" Coffee Cake3rd"Toast to the Class" Slab CakeJay"Memphis" Coffee Cake6th"Rainbow Pride" Slab CakeJodiSpring Harvest Coffee Cake4th"Sweetheart" Slab CakeLiam"Pear Shaped" Coffee Cake5th"Good Luck Grace" Slab CakeNataliiaSummer Orchard Coffee Cake7th"Happy Birthday" Spinach Slab Cake
Episode 5: Chocolate For the signature challenge, the bakers had two hours to produce 24 chocolate sandwich cookies, with a filling of their choice that also had to feature chocolate as a primary flavour. This week's technical required the bakers to create a marquise de chocolat in two hours. The bakers' showstopper challenge was to create a box of eighteen chocolates of three different kinds. along with a solid chocolate centrepiece - all tied together in a common theme - in three and a half hours.
+BakerSignature(24 Chocolate sandwich cookies)Technical(Marquise au chocolat)Showstopper(Box of chocolate)ChrisChocolate Dacquoise Treats1stMemories of Singapore Chocolate BoxColinChocolate Pomegranate Hearts2ndSpooky Halloween Chocolate BoxJasmineWine & Roses Chocolate Cookies3rdHoney Bee Chocolate BoxJodiChocolate Churro Cookies5thHawaiian Dreams Chocolate BoxLiamHomey Peanut Butter Cookies6thFalling Leaves Marzipan Chocolate BoxNataliiaDulce de Leche Chocolate Walnut Cookies4thWeekend Getaway Chocolate Box
Episode 6: International The signature bake asked the competitors to produce a Pastel de tres leches, a Latin American style sponge cake soaked in a milk mixture, in three hours. The technical challenges gave them 90 minutes to make a Kransekake, a Norwegian or Danish cone-shape tower of almond cookie rings held together with royal icing, traditionally eaten on special occasions. The showstopper challenge was to bake and decorate an internationally inspired cheesecake in four hours.
+BakerSignature(Pastel de tres leches)Technical(Kransekake)Showstopper(Cheesecake)Chris Yin and Yang Tres Leches2nd Strawberry Mojito Soufflé CheesecakeColin Coconut Ube Tres Leches3rd Cassava and Cheddar CheesecakeJasmine Ponche-de-Creme Tres Leches5th Altar to Demeter Greek CheesecakesJodi Creamy Caramel Coffee Tres Leches1st Tropical Celebration CassataNataliia Coffee Walnut Crunch Tres Leches4th Fruit Explosion Zapekanka
Episode 7: Pie The semi-finals signature bake asked the contestants to make a pie with a recognizable face on it, using any pastry and filling, sweet or savoury, in two-and-a-half hours. The technical challenge gave them 2 hours and 15 minutes to make a pithivier, a puff pastry tart, filled with frangipane and sour cherry jam. The showstopper challenge was to bake a themed tower of at least three pies and/or tarts in four hours.
+BakerSignature(Pastry Pie Face)Technical(Pithivier)Showstopper(Tiered Pie Tower)Chris Howling Wolf Savoury Pie4th Pies of AlsaceColin Savoury Medusa Pie1st Family Cottage Favourites Pie TowerJodi Black Bear-y Cheesecake Pie3rd Brunchuppert Pie TowerNataliiaFace in the Mirror Pie2nd Euro Dinner Pie Tower
Episode 8: Finale For the Signature challenge the finalists had three hours to make a fraisier cake, a French strawberry cake with both mousse and sponge. The Technical Challenge was to produce a marjolaine, a dessert cake combining almond and hazelnut meringue layers with chocolate buttercream, in two and a half hours. For the final showstopper, the bakers had to prepare a pièce montée centrepiece incorporating choux pastry, cake, icing and cookies, in the shape of a recognizable landmark, in four and a half hours.
+ Baker Signature(Fraisier cake) Technical(Marjolaine) Showstopper(Pièce montée) Colin French Toast Fraisier 2nd "Top of the Tower" Pièce Montée Jodi Strawberry "Chocaholic" Fraisier 3rd "City of Love" Pièce Montée Nataliia Matcha Madness Fraisier 1st Motherland Monument Pièce Montée
References