# The Great Canadian Baking Show season 3

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

   Colour key:
Elimination chart :
| Baker | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 |
| Nataliia | SB | SB | | | | | SB | WINNER |
| Colin | | | SB | | | | | Runner Up |
| Jodi | | | | | | SB | | Runner Up |
| Chris | | | | | SB | | OUT | |
| Jasmine | | | | SB | | OUT | | |
| Liam | | | | | OUT | | | |
| Jay | | | | OUT | | | | |
| Andrea | | | OUT | | | | | |
| Mary Lou | | OUT | | | | | | |
| Betty | OUT | | | | | | | |

## 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) |
| Andrea | Frolicking Mermaid Cake | 6th | Sunshine Cookies & Cream Cake |
| Betty | Good Fortune Carrot Cake | 10th | Provincial Genoise Cake |
| Chris | 88 Keys Cake | 8th | Slice of Alberta Cake |
| Colin | Boy Band Cake | 9th | Ginger Molasses Cake |
| Jasmine | (Un)Lucky Thirteen Cake | 2nd | Ode to Maligne Lake Cake |
| Jay | Caramel Banana Rugby Cake | 1st | Sugar Shack Cake |
| Jodi | Four Season Cake | 4th | Prairie Summer Cake |
| Liam | Outdoor Adventure Cake | 7th | Sunrise Over The Ocean Cake |
| Mary Lou | Chocolate Birthday Cake | 5th | Iceberg Alley Cake |
| Nataliia | Ukrainian 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.
| Baker | Signature (Savoury crackers and dip) | Technical (Marshmallow puffs) | Showstopper (Cookie fantasy) |
| Andrea | Magical Butterfly Crackers | 3rd | Magical Fairy Garden |
| Chris | Japanese Tea Ceremony Biscuits | 1st | Dragon Boss Biscuit Battle |
| Colin | Cinco de Mayo Crackers | 5th | Land of the Mer-People |
| Jasmine | Jamaican Jerk Crackers | 8th | Super Jasmine Saves the City |
| Jay | Rustic Scandi Crackers | 2nd | Dog Sanctuary |
| Jodi | Pretty in Pink Daisy Crackers | 7th | Dragon Hoarding Treasure |
| Liam | Parsnip Patch Crackers | 9th | Is Anybody Gnome? |
| Mary Lou | A Taste of Home Mustard Crackers | 6th | Newfoundland Ghost Ship |
| Nataliia | Beet & Dill Crispy Twists | 4th | Galactic 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.
| Baker | Signature (Povitica) | Technical (Brioche à tête) | Showstopper (Bread sculpture) |
| Andrea | Mocha Coco Loco Povitica | 5th | Bouquet of Bread |
| Chris | Chinese Roots Povitica | 4th | Mythological Mermaid |
| Colin | Chai Spice Povitica | 1st | Constellation Challah |
| Jasmine | Spumoni Povitica | 7th | Panda-Monium |
| Jay | Black Forest Povitica | 6th | Butterfly Bread |
| Jodi | Chocolate Raspberry Povitica | 3rd | Pretzel-Mania |
| Liam | Savoury Ethiophian Berbere Povitica | 8th | Birdcage of Bread |
| Nataliia | Hazelnut & Mango Povitica | 2nd | Ukra-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.
| Baker | Signature (Coffee Cake) | Technical (Crème Caramel) | Showstopper (Celebration Slab Cake) |
| Chris | "Chai Spice" Coffee Cake | 2nd | "We Did It" Slab Cake |
| Colin | "Morning Glory" Coffee Cake | 1st | "Next Adventure" Slab Cake |
| Jasmine | "Sweet Peach" Coffee Cake | 3rd | "Toast to the Class" Slab Cake |
| Jay | "Memphis" Coffee Cake | 6th | "Rainbow Pride" Slab Cake |
| Jodi | Spring Harvest Coffee Cake | 4th | "Sweetheart" Slab Cake |
| Liam | "Pear Shaped" Coffee Cake | 5th | "Good Luck Grace" Slab Cake |
| Nataliia | Summer Orchard Coffee Cake | 7th | "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.
| Baker | Signature (Chocolate sandwich cookies) | Technical (Marquise au chocolat) | Showstopper (Box of chocolate) |
| Chris | Chocolate Dacquoise Treats | 1st | Memories of Singapore Chocolate Box |
| Colin | Chocolate Pomegranate Hearts | 2nd | Spooky Halloween Chocolate Box |
| Jasmine | Wine & Roses Chocolate Cookies | 3rd | Honey Bee Chocolate Box |
| Jodi | Chocolate Churro Cookies | 5th | Hawaiian Dreams Chocolate Box |
| Liam | Homey Peanut Butter Cookies | 6th | Falling Leaves Marzipan Chocolate Box |
| Nataliia | Dulce de Leche Chocolate Walnut Cookies | 4th | Weekend 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.
| Baker | Signature (Pastel de tres leches) | Technical (Kransekake) | Showstopper (Cheesecake) |
| Chris | Yin and Yang Tres Leches | 2nd | Strawberry Mojito Soufflé Cheesecake |
| Colin | Coconut Ube Tres Leches | 3rd | Cassava and Cheddar Cheesecake |
| Jasmine | Ponche-de-Creme Tres Leches | 5th | Altar to Demeter Greek Cheesecakes |
| Jodi | Creamy Caramel Coffee Tres Leches | 1st | Tropical Celebration Cassata |
| Nataliia | Coffee Walnut Crunch Tres Leches | 4th | 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.
| Baker | Signature (Pastry Pie Face) | Technical (Pithivier) | Showstopper (Tiered Pie Tower) |
| Chris | Howling Wolf Savoury Pie | 4th | Pies of Alsace |
| Colin | Savoury Medusa Pie | 1st | Family Cottage Favourites Pie Tower |
| Jodi | Black Bear-y Cheesecake Pie | 3rd | Brunchuppert Pie Tower |
| Nataliia | Face in the Mirror Pie | 2nd | 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 |