The eighth season of The Great Canadian Baking Show premiered on CBC Television on October 6, 2024. 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 fifth season as hosts. Bruno Feldeisen and Kyla Kennaley return for their eighth and sixth seasons respectively as judges.
Bakers Baker Age Profession Hometown Guillaume Boivin 35 Psychologist Saguenay, QC Christine Campbell 46 Customer service representative Saint John, NB Jen Childs 45 Bookkeeper Esquimalt, BC Patty De Guia 50 Stay-at-Home Cat Mom Toronto, ON Elora Khanom 42 E-commerce process assistant Edmonton, AB Pamela Kramer 34 Cooperative education teacher Stayner, ON Réjean Mayer 58 Retired communications manager Ottawa, ON Erica Schell 30 Ecologist Calgary, AB Marcus Tam 30 Tax manager Vancouver, BC Rita Vathje 60 Retired Calgary, AB
Results summary
Elimination chart Baker 1 2 3 4 5 6 7 8 Elora SBSBWINNER Jen SB SB Runner Up Pamela SB Runner Up Erica OUT RitaOUT Marcus OUT Guillaume SBOUT Patty OUT RéjeanOUT ChristineOUT
Episodes Baker eliminated Star Baker Winner
Episode 1: Cake Week For their first signature challenge, the bakers were given two hours to make a love cake, using nut flours and flavoured with spices and aromatics. In the technical challenge set by Bruno, the bakers had 2 hours to bake a schmoo cake, a cake from Winnipeg composed of layers of pecan angel food cake, whipped cream, candied pecans, and caramel sauce. For the showstopper, the bakers had four hours to make a split cake - a cake that is split open and decorated on the inside and outside.
+BakerSignature(Love cake)Technical(Schmoo cake)Showstopper(Split cake)Guillaume Woodsy Cake3rdGynandromorphic Moth CakeChristine Lime in the Coconut Cake 9thSplit Heritage CakeJenOde to the Tent 1stHalf & Half Black ForestPattyFilipino Love Cake6thImpressive Impressionist CakeEloraRas Malai Love Cake5thGeode Split CakePamelaFrom Uruguay with Love Cake7thBananas for Split CakeRéjeanProposal Cake10thFamily Tree CakeEricaPerfect Morning Love Cake2ndPumpkin Patch at First FrostMarcusPumpkin Redemption Cake8thTasty to the Core CakeRitaLove for Mama Cake4thDon't Burst My Bubble Cake
Episode 2: Cookie Week For the signature challenge, the bakers had to bake 10 stuffed cookies, with any type of filling, in 2 hours. In the technical challenge, the bakers were given 1 hour and 45 minutes to make 12 raspberry wafer cookies, with white chocolate raspberry buttercream and drizzled with tempered white chocolate and dried raspberry powder. For the showstopper, the bakers had four hours to create a cookie map, with two different types of cookie with different flavour profiles.
+BakerSignature(10 Stuffed cookies)Technical(12 Raspberry wafer cookies)Showstopper(Cookie map)Guillaume Straight from the Heart Stuffed Cookies1stFight or Flight Cookie MapJenCharcute-cookie2ndJourney to a Sweater Cookie MapPattySweet 'n Salty Stuffed Cookies7thCookie Map of Patty's BrainEloraMalaysian Tart Stuffed Cookies3rdHome Sweet Home Cookie MapPamelaBadge of Honour Stuffed Cookies9thDreams of Japan Cookie MapRéjeanBerry Good Stuffed Cookies8thFamily Garden Cookie MapEricaGinger 'n Spice Stuffed Cookies6thYummy Ecological Map of AlbertaMarcusEast Meets East Stuffed Cookies4thMemory Lane Cookie MapRitaS'more Please Stuffed Cookies5thSkeleton Track Cookie Map
Episode 3: Savoury Week For the first ever Savoury Week, the bakers had two hours to make twelve samosas with any savoury filling, with a complementary condiment, for the signature challenge. In the technical challenge, the bakers were given 2.5 hours to bake eight Korean garlic cream cheese buns, a popular South Korean street food made with an enriched dough and filled with garlic and onion cream cheese made from scratch. For the showstopper, the bakers had 3.5 hours to bake a wellington, with any flavours, but must have distinct layers and be made of puff pastry.
+BakerSignature(12 Samosas)Technical(8 Korean garlic cream cheese buns)Showstopper(Wellington)GuillaumeTourtière du Saguenay Samosas1stSquid-tacular WellingtonJenSaag Samosa Flowers7thBeet WellingtonPattyPad Gra Prow Samosas8thShu Mai WellingtonEloraSecret Spice Chicken Samosas2ndTikka-Twist WellingtonPamelaChori-mosas6thHiker's Treasure WellingtonEricaTandoori Flames Samosas5thLove My Loaf WellingtonMarcusEast Meets Feast Samosas4thGalette de Rois WellingtonRitaCheeseburger Samosas3rdSunday Salmon Supper Wellington
Episode 4: Coffee and Tea Week For the first ever Coffee and Tea Week, the bakers had two hours to make a tiramisu in any style, but must have distinct layers and ladyfingers, for the signature challenge. In the technical challenge, the bakers were given two hours to bake a melktert, a South African milk custard tart; as a variation, the recipe included two layers of custard: vanilla milk flavoured layer and a rooibos tea flavoured layer, and dusted in cinnamon and a macadamia nut and rooibos tea brittle. For the showstopper, the bakers had 3 hours and 45 minutes to create a fika display, which must include a cake, buns, and cookies.
+BakerSignature(Tiramisu)Technical(Melktert)Showstopper(Fika display)GuillaumeBanana-Misu5thForaging Vikings FikaJenMovie Night Tiramisu2ndFolksy Family FikaEloraTea Party Tiramisu1stFruit-Tea FikaPamelaRevved Up Choco-Hazelnut Tiramisu7thFika MeriendaEricaRetro Black Forest Tiramisu4thTea for Three FikaMarcusDouble Mousse Charlotte-Misu3rdFika of LoveRitaCoffee & Spice Tiramisu6thFun-Forward Fika
Episode 5: Arts and Crafts Week For first ever Arts and Crafts Week, the bakers had to make a focaccia painting, with the bread as a canvas and the toppings as the painting, in 2 hours and 15 minutes, for the signature challenge. In the technical challenge, the bakers were given 2.5 hours to create two origami entremets. The elaborate dessert is composed of layers of vanilla bean sponge cake, cherry gelée, and white chocolate cherry blossom mousse, encased in a meringue buttercream mould made from a precisely folded paper template, and decorated with tuile, cascading cherry blossom petals, and a paint splatter pattern. For the showstopper, the bakers had 4 hours to bake a cartoon cake, a layered cake decorated to resemble a 2D cartoon image with distinct black outlines.
+BakerSignature(Focaccia painting)Technical(2 Origami entremets)Showstopper(Cartoon cake)JenOde to Grandma3rdSad Little Ice Cream CakeEloraProud Peacock Focaccia4thMojito to GoPamelaFestive Focaccia2ndMocha Mug CakeEricaFocaccia-saurus1stJiggly Jelly CakeMarcusMother Nature Focaccia5thPiggy in Pink CakeRitaA Neck Above the Rest Focaccia6thRoad Trip Zoetrope Cake
Episode 6: Nature Week In the first ever Nature Week, the bakers had 2 hours and 15 minutes to make ten critter macarons, made to resemble their favourite animal, for the signature challenge. For the technical challenge, the bakers to bake a m'hancha, a Moroccan dessert named for its resemblance to a coiled snake, in 2 hours. The dessert is made of layers of warqa pastry, wrapped around almond paste flavoured with orange blossom water, lemon zest, and cinnamon, soaked in honey syrup, coiled into circle, and garnished with toasted almonds. For the showstopper, the bakers had 4 hours and 15 minutes to create an edible shadow box featuring a scene from nature, with components made from cookies and cake.
+BakerSignature(10 critter macarons)Technical(M'hancha)Showstopper(Edible shadow box)JenNo Prob Llama Macarons1stLand & Sea Shadow BoxEloraBeautiful Butterfly Macarons3rdInto the Woods Shadow BoxPamelaPup Cup Macarons4thSquash Blossom Field Shadow BoxEricaMischievous Moose Macarons2ndWhat Bug Dat? Shadow BoxRitaCute Caterpillar Macarons5thWhistler Waterfall Shadow Box
Episode 7: Celebration Week In the signature challenge, the bakers were given 2 hours and 15 minutes to create a Diwali sweet box, with a dozen different South Asian treats that could be baked, fried, or cooked. For the technical challenge, the bakers had 2.5 hours to make a Turrón de Doña Pepa, a dessert from Peru made to celebrate El Señor de los Milagros ("Lord of Miracles"). The dessert is made of anise-flavored cookie logs, covered in fruit caramel, and topped with colourful sprinkles made by the bakers. For the showstopper, the bakers had to bake a kek lapis sarawak in 4 hours and 15 minutes.
+BakerSignature(Diwali sweet box)Technical(Turrón de Doña Pepa)Showstopper(Kek lapis sarawak)JenDiwali Gift of Nature4thWaves of Flavour Kek Lapis SarawakEloraBangladeshi Eid Treats3rdRainbow Sarawak DelightPamelaHeartfelt Diwali Box1stRoyal Velvet Kek Lapis SarawakEricaDiwali Dance of Flavours2ndCalming Koi Pond Kek Lapis Sarawak
Episode 8: Finale In the signature challenge, the bakers had to make six elegant tartlets that include two different flavours, in 2 hours and 15 minutes. For the technical challenge, the bakers were given 2.5 hours to make a choux cake. The dessert consisted of two layers of choux buns, filled with crème chiboust and lemon curd, and divided with three large lemon sugar cookie rings. For the first time, the final showstopper challenge involved an all-bread creation. The bakers had 4.5 hours to make a korovai, an Eastern European enriched bread served at weddings, with stacks of three different breads, including at least one bread with a filling, and any theme for decorations.
+BakerSignature(6 elegant tartlets)Technical(Choux cake)Showstopper(Korovai)JenStrawberry Rhubarb Reverie1stGarden Party PagodaEloraMango Magic Tarts2ndBunny Wedding KorovaiPamelaCitrus Squeeze and Floral Breeze Tarts3rdOld, Blue and New Korovai
References