This week we sit down for a full recap of the episode and a heartfelt look back at the season, made even sweeter because Cristina and Lisa were finally together in Vancouver for the finale party thrown by three of the bakers to watch Jo, Zoe and Ryan in the Finale. There is plenty of laughter, plenty of reminiscing, and plenty of the joyful chaos that always seems to follow our little baking family whenever we manage to gather in the same place; we talk about the bakes, the celebrations, the hugs, the proud moments, and the kind of warmth that only comes from being surrounded by people who genuinely love this strange and wonderful baking world.

With applications now open for the next season of the Great Canadian Baking Show, there is a whole lot of excitement and nervous energy in the air. Cristina and Lisa share their hopes and plans for auditioning again, while Steven and Vincent offer us the kind of sometime brutally honest insight that only former contestants can give. It is a conversation full of encouragement, teasing, and support, with everyone cheering each other on in the most wholehearted way. And of course, we break down the entire Finale episode, with HUGE congratulations to the winner and every single person who grace us with their talent and energy in the Tent this season.

As this is our last episode together this season with the Fabulous Baker Boyz, we wrap things up with gratitude, affection, and a little touch of bittersweet - what a recipe for a great send-off. We talk about what this season has meant to us, how much joy and comfort these weekly chats have brought, and how lucky we feel to have built a community that shows up with so much love. It is sad to see it end, but we cannot wait to come back for more.

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Lisa and Cristina welcome Jennifer Tsang to the show and celebrate her incredible run on The Great Canadian Baking Show Season 9. Jennifer shares how her love of baking began in childhood and how support from her family and friends helped her take the leap to apply. She talks about the surprise of meeting fellow contestants on the flight to Toronto and the excitement of stepping into the tent for the first time.

Jennifer reflects on her competition experience, including the long filming days, the bonds she formed with the other bakers, and the skills she discovered through practice and pressure. She describes the emotional response from classmates, professors, and her community after the episodes aired and speaks about how much she learned from both the judges and her fellow contestants.

The conversation also explores Jennifer’s creative interests, from fusion baking to tea experiments to molecular gastronomy. She shares stories about baking with her sister, her love of musicals while she works in the kitchen, and her thoughtful approach to recipe testing. The episode wraps with lighthearted games, future baking plans, and appreciation for Jennifer’s joy, curiosity, and resilience throughout her baking journey.

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In this episode of Baking Scraps, we sit down with the most recent baker to leave the Great Canadian Baking Show, Margaret Bose-Johnson, to dig into her incredible journey, her gluten-free baking expertise, and the highs and lows of competing in the tent.

Margaret shares how her love of baking began on her family’s sugar beet farm, opening up about supportive parents, early baking experiments that didn’t always go to plan, and the path that eventually led her to apply to the Great Canadian Baking Show three times before finally earning her spot. We explore Margaret’s deep dive into gluten-free baking and how years of testing, failing, adjusting, and experimenting helped her create her own custom gluten-free flour blend. She talks about the science behind GF baking, how excitement replaced frustration once she cracked the code, and how that passion shaped her time on the show.

Margaret reflects on the intense challenges of the tent, including weather, humidity, time pressure, and the underbaked pie (was it the oven???) that ultimately sent her home. She shares behind-the-scenes insights about equipment quirks, supporting fellow bakers, and the chaotic yet inspiring atmosphere that makes the tent unlike any other kitchen. We also chat about her bi-monthly bake-offs with fellow contestants, favorite technical bakes, gluten-free recreations, and why the Dubai chocolate cookie might be the wildest recipe tackled.

Beyond baking, Margaret opens up about balancing her love for dragon boating with her culinary passions, her joy in making puff pastry from scratch, and that age old question: how do you like your butter tarts? We wrap up with a playful round of “This or That,” where Margaret's charming indecisiveness steals the moment.

If you love baking, behind-the-scenes stories, and hearing directly from the heart of the Great Canadian Baking Show, you will love this conversation with Margaret.

Clips and footage from The Great Canadian

Baking Show © 2025 Boat Rocker’s

Proper Television Inc., in association with

CBC/Radio-Canada and Love Productions.

Used under fair dealing for review and

commentary.

Photography © Geoff George / CBC. Used

for review and commentary under fair

dealing.

All other content © 2025 Baking Scraps

Podcast. All rights reserved.

Hosted on Acast. See acast.com/privacy for more information.

In this episode of Scrap Recap, we jump into Fairytale Week where the theme is whimsical, sparkly, a little chaotic - and some like it more than others. The Baking Scraps and the Fabulous Baker Boyz have plenty to say about the mix of magic and mayhem in the tent, especially when it comes to the smart strategies of the four incredible bakers who are left. There is excitement, confusion, and a lot of laughter as everyone puts in their take of a week that feels like stepping into a glitter-filled storybook.

Things heat up with a colourful Signature and a Technical that leaves the whole panel talking. The textures, the timing, the tricky components, and the emotional moments give us a lot to unpack. There are jokes about the buzzwords that always seem to show up and appreciation for how hard it is to stay consistent when the pressure is on. It is one of those weeks where even the smallest details spark big reactions.

The Showstopper sends the conversation into overdrive with ambitious concepts, wild ideas, and storybook structures that were pulled off beautifully. We give our own thoughts on moving pieces, towering designs, and the challenge of creating magic with limited tools.

As we near the finale of Season 7, we celebrate milestone moments, reflect on the creativity in the tent, and agree that Fairytale Week delivered everything we love about this show.

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The baking talk heats up! With only five bakers left in the competition, and (possibly?) a Fairytale Week on the horizon, Lisa, Cristina, Steven and Vincent break down the birthday pie signature challenge, swooning over flavour choices and intricate sugar work. We debate par-baking versus raw crusts, share favorite pie plate materials, and even wander into savory pie territory...cheese, onions, caviar, and all.

This week, the bakers tackled the tricky Egyptian Lenza technical challenge, and we swap shortcuts for pomegranate prep and suggest possible alternatives for home bakers. It’s a mix of laughter, learning, and layered pastry talk: just the way Baking Scraps listeners like it. There’s plenty of friendly disagreement about whether to par-bake or risk it all, whether puff pastry should be sprinkled with a spoonful of sugar or left bare, and whether to use glass or metal pie plates - and we can’t resist a few tangents about flavor pairings that might be a little too adventurous for our own kitchens. When the technical challenge arrives, we collectively question the sanity of attempting something so complex under time pressure, and somehow end up swapping ideas for how we’d “simplify” it… which, of course, get increasingly elaborate as we talk.

Discussion of the Mille Feuille Showstopper brings out everyone’s inner pastry artist, and by the end, we celebrate the baker who won the Star Baker crown this week, reflect sadly on another departure, and hope against hope that the “Curse of the Star Baker” is not a real thing.

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This week on Baking Scraps, Dominic Ménard-Bilodeau joins Cristina and Lisa to reflect on his unforgettable run on The Great Canadian Baking Show. Fresh off his Week 5 elimination, Dominic opens up to us about the high level of talent this season, the pressure of limited practice time, and the emotional challenge of leaving just before the final stretch.

The conversation dives into everything from Pastry Week predictions to Maple Week memories (where Dominic earned his “King of Maple” title) and his creative approach to flavour in his bakes. He shares how his baking obsession began, the story behind his memorable “treasure box” audition bake, and the long-kept secret of filming under wraps (complete with an excuse that we are thrilled and delighted to find that we contributed to!).

It’s a warm, funny, and inspiring conversation that celebrates growth, creativity, and the joy of baking under pressure.

Clips and footage from The Great Canadian Baking Show © 2025 Boat Rocker’s Proper Television Inc., in association with CBC/Radio-Canada and Love Productions.

Used under fair dealing for review and commentary. Photography © Geoff George / CBC. Used for review and commentary under fair dealing.

All other content © 2025 Baking Scraps Podcast. All rights reserved.

Hosted on Acast. See acast.com/privacy for more information.

In this episode of Scrap Recap, we dive into Indulgence Week on The Great Canadian Baking Show, where luxury takes center stage and even the cherries glitter! We unpack all the lavish challenges, the creative flavor combinations, and all the high-stakes energy that comes with trying to make mini cheesecakes worthy of the title “indulgent.”

We also get into the week’s wild Technical Challenge, featuring the viral Dubai chocolate bar turned into a giant cookie. It’s a bake that has us talking about textures, fillings, and just how over-the-top a single cookie can be. Vincent might actually be the only person alive who hadn’t heard of the Dubai chocolate craze until now, but he’s already planning to make his own kataifi to try it out. Steven, meanwhile, wants absolutely nothing to do with that plan.

And once we get to chatting about the incredible details and thoughtfulness that went into the Showstopper (a CAKE-WRAPPED CAKE?? What is that even ABOUT?!), we can’t help but marvel at how talented these bakers are. Every episode feels tighter than the last, and at this point, it’s almost impossible to guess who might go home. Watching them create such detailed, imaginative bakes each week is inspiring, and saying goodbye never gets easier.

By the end, we’ve covered all things indulgent: sparkle, skill, and the difficulty in seeing anyone go home. It’s decadent, unpredictable, and totally Baking Scraps.

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This week, the Baking Scraps celebrated the first-ever Maple Week on The Great Canadian Baking Show with a very special guest, Rejean Mayer (the King of Maple!), joining us for the discussion. Lisa couldn’t make it this week, but the rest of the team had plenty to say about the syrupy sweetness of the challenges, and the incredible talent of the bakers this season.

Cristina, Rejean, and the Fabulous Baker Boyz Steven and Vincent explore the rich traditions behind maple-based desserts and how this iconic Canadian ingredient can shine in both classic recipes and inventive new creations, even if a couple of us - ahem! - aren’t the biggest fans of maple.

We also unpack a technical challenge that tested precision and patience, share our thoughts on single-dessert versus multi-bake showstoppers, and reflect on the risks of working with sticky syrups and hot sugar (and empathize with one baker who unfortunately got injured this week). The episode celebrates the creativity, craftsmanship, and nostalgia that maple brings to every bake, and how each baker combined that classic taste with their own individual heritage.

Join us for a conversation that captures everything we love about baking, Canadian traditions, and the joy that is the Great Canadian Baking Show. It might be a little bit sappy…but that’s why we love it.

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