The second season of The Great Canadian Baking Show premiered on CBC Television on September 19, 2018. Ten amateur bakers competed over eight weeks of challenges throughout the competition for the title. Canadian actor and television personality Dan Levy and Canadian-British actress Julia Chan returned as hosts, with French-born Canadian chef Bruno Feldeisen and Canadian-Australian pastry chef Rochelle Adonis also returning as judges. For the second season, producer Marike Emery stated that the audition process prioritized "skill over personality" and that the tasks would be more challenging than the first season.

After eight weeks of competition, Andrei Godoroja was crowned the winner with Sachin Seth and Megan Stasiewich as runners-up.

This was also the last season for hosts Dan Levy and Julia Chan, as well as judge Rochelle Adonis.

Bakers

Baker Age Profession Hometown Andrei Godoroja 58 Software engineering consultant Vancouver, BC Ann Marie Whitten 49 Operations manager Pickering, ON Devon Stolz 27 Substitute teacher, gravestone carver Regina, SK Megan Stasiewich 30 Hairstylist Leduc, AB Mengling Chen 30 Market research consultant Toronto, ON Sachin Seth 43 Dentist, university professor Halifax, NS Sadiya Hashmi 38 Homeschooling mom Edmonton, AB Timothy Fu 19 Undergraduate student Edmonton, AB Tim Chauvin 38 Hardware store assistant manager Brockville, ON Wendy McIsaac 54 Senior policy analyst Cornwall, PE

Results summary

+ Elimination chart Baker 1 2 3 4 5 6 7 8 Andrei SBSB WINNER Sachin SB SB Megan SBSB Mengling OUT Timothy OUT DevonOUT Sadiya SBOUT Ann Marie OUT Wendy OUT TimOUT

Episodes

Episode 1: Cake The inaugural Signature Challenge had the bakers make an upside-down fruit cake with any ingredients of their choosing to put "on top," with two hours to create it. The Technical Challenge involved the bakers creating an orange chiffon cake - along with an orange glaze and candied orange toppings - in two hours. The Showstopper Challenge featured the bakers creating a birthday cake - with at least three layers and two different flavours - for anyone of their choosing, all within four hours.

Baker Signature(Upside down cake) Technical(Orange chiffon cake) Showstopper(Birthday cake) Andrei Rhubarb Parquet Upside Down Cake 3rd Queen for a Day Cake Ann Marie Rosemary Fig Upside Down Cake 6th Happy Hour Cake Devon Mango Gingerbread Upside Down Cake 4th Coconut Matcha Cake Megan Mango Berry Upside Down Cheesecake 8th Day of the Dead Cake Mengling Apple Pecan Bourbon Cake with Maple Caramel 2nd Blueberry Lime Naked Cake Sachin Chai Spice Pear Upside Down Cake 1st S'mores Birthday Cake Sadiya Pistachio Cardamom Cranberry Cake 5th Party in the Jungle Cake Timothy Pear & Lemon Dark Chocolate Upside Down Cake 10th Remains of a Phoenix Cake Tim Triple Berry Lemon Upside Down Cake 7th Coconut Chocolate Ocean Cake Wendy Sticky Banana Upside Down Cake 9th Anne of Green Gables Cake

Episode 2: Biscuits and Bars For the Signature challenge, the bakers had to make 24 dessert bars with at least 3 distinct layers in two hours. For the Technical Challenge, bakers had to make 18 digestive biscuits topped with tempered chocolate in 1 hour 30 minutes. In the Showstopper Challenge, the bakers had hours to bake 36 identical cookies to be placed inside an edible and elaborate biscuit box.

Baker Signature(24 Dessert bars) Technical(18 Chocolate Digestive biscuits) Showstopper(Edible biscuit box) Andrei Chocolate Frangipane Pear Bars 4th Grand Piano Biscuit Box Ann Marie Chocolate Coffee Nanaimo Bars 6th Jellybean Row Biscuit Box Devon Mascarpone Date Squares 3rd Classroom Library Shelf Megan Movie Night Indulgence Bars 1st Galaxy Cookie Box Mengling Walnut Green Tea Bars 5th Treasure Box Sachin Piña Colada Bars 2nd Fall Harvest Cookie Basket Sadiya Brownie Cheesecake Bars 8th Around the World Cookie Tray Timothy Red Bean & Sticky Rice Bars 7th Gingerbread GO Box Wendy Pistachio Lime Delights 9th By the Sea Cookie Shell

Episode 3: Bread For the Signature Challenge, the bakers had to produce two loaves (or 12 pieces) of a quick bread (a bread which does not use yeast) along with a homemade spread in one and a half hours. The Technical Challenge required to the bakers to create 20 uniform hot cross buns, including an apricot glaze, in two and a half hours. In the Showstopper Challenge, bakers had four and a half hours to create a sandwich cake, including decorations and a proper balance of bread and filling.

Baker Signature(Quick bread) Technical(20 Hot cross buns) Showstopper(Sandwich cake) Andrei "Russian Blini" Soda Bread 1st "Koi Pond" Sandwich Cake Ann Marie Rosemary Asiago Soda Bread 7th Seafood Extravaganza Devon "Red Velvet" Loaf 8th "My Big Fat Greek" Sandwich Cake Megan "Tipsy Tex-Mex" Bread 3rd "Garden by the Sea" Sandwich Cake Mengling Hazelnut Chocolate Chunk Quick Bread 2nd "Mall Sushi" Cake Sachin "Summer Picnic" Soda Bread 5th Muffuletta Sandwich Cake Sadiya Sesame Coriander Naan 4th "Memories of Bahrain" Sandwich Cake Timothy "Rise and Shine" Quick Bread 6th "Rou Jia Mo" Sandwich Cake

Episode 4: International For the Signature challenge, the bakers were given 2 hours to craft 24 hand pies. They could fashion and flavour the hand pies any way they wished, but they also had to accompany the pies with a complementary dipping sauce. In the Technical challenge, the bakers had 2 hours to craft 12 daifuku mochi, a traditional Japanese dessert consisting a glutinous rice cake stuffed with a strawberry encased in a sweetened red bean paste. For the Showstopper challenge, bakers had four hours to create a sculpture or diorama of at least two types of Italian cookies.

Baker Signature(24 Hand pies) Technical(12 Daifuku mochi) Showstopper(Italian cookie sculpture) Andrei Mini Koulibiaka with Cucumber Relish 5th "Fish in the Ocean" Scene Devon Bibimbap Hand Pies with Spicy Ketchup 6th Southwest Cookie Scene Megan Hamburger Hand Pies with Special Sauce 1st Northern Lights Scene Mengling Pork Xian Bing with Spicy Soy Dipping Sauce 7th Beehive Sachin Pork & Pea Samosas with Mint Chutney 3rd Egyptian Sphinx Sadiya Beef Fatayer with Tamarind Chutney 4th Ludo Board Timothy Spring Roll Hand Pies with Sweet and Sour Sauce 2nd "Waiting for the Bus" Cookie Scene

Episode 5: Pastry For the Signature Challenge, the bakers were asked to make a fruit-filled slab pie: a shallow pie that is rectangular rather than round, baked in a rimmed baking sheet pan or jelly roll pan, in two hours and 15 minutes. The Technical Challenge gave them two hours and 15 minutes to create two dozen palmiers, 12 sweet and 12 savoury, using rough puff pastry. For the Showstopper Challenge, bakers had four and a half hours to produce a basket of 18 breakfast pastries—six croissants, six Danish, and six sweet buns.

Baker Signature(Slab pie) Technical(24 Palmiers) Showstopper(Basket of breakfast pastries) Andrei "Strawberry Garden" Slab Pie 3rd "Petit Déjeuner" Pastry Basket Devon "Dungeons & Dragons" Slab Pie 6th "The Full Brunch" Pastry Basket Megan "Farm Views" Slab Pie 4th "All Our Favourites" Pastry Basket Mengling "Three Dog Moon" Slab Pie 1st Yuzu Strawberry Pastry Basket Sachin Apple Frangipane Slab Pie 2nd "Christmas Morning" Pastry Basket Timothy "Tiny Dancer" Slab Pie 5th "Happy Morning" Pastry Basket

Episode 6: Chocolate In the quarterfinal Signature Challenge, the bakers were given two hours to create a tart with tempered chocolate decorations. The tart itself could be any shape or flavour as long as chocolate was the "star" ingredient. The uniquely time-sensitive nature of the Technical Challenge, one hour and 45 minutes to bake a chocolate soufflé, required that the bakers' starting times be staggered (in order - Mengling, Sachin, Timothy, Megan, Andrei) and the judges taste each soufflé fresh from the oven. Finally, the Showstopper Challenge required the bakers to create a modern re-imagining of the Black Forest cake.

Baker Signature(Chocolate tart) Technical(Soufflé) Showstopper(Black Forest cake) Andrei "A Passion for Sailing" Chocolate Tart 2nd "Winter Wonderland" Entremets Megan Exploding Chocolate Crunch Tart 1st "Cherry on Top" Black Forest Cake Mengling Tea & Toffee Tart 3rd Chocolate Miso Pink Cherry Cake Sachin "Ode to Lakshmi" Mocha Tart 4th Marbled Black Forest Entremets Timothy Earl Grey & Lemon Chocolate Tart 5th Black Forest St. Honoré

Episode 7: French Pâtisserie

The Pâtisserie Signature Challenge had the bakers make a mille crêpes cake: a cake built of at least 25 layered crêpes with a sweet filling between the layers, in two hours. For the Technical Challenge, they had two hours, 15 minutes to make 12 miniature jocondes, a cake of layered and filled almond sponge and mousse. The Showstopper gave them four hours to produce 36 savoury canapés: 12 with puff pastry, 12 tartlets, and 12 finger sandwiches.

Baker Signature(Mille crêpes cake) Technical(12 miniature joconde cakes) Showstopper(36 Canapés) Andrei Coffee & Maple Mille Crêpes Cake 3rd "Flavours of the World" Canapé Platter Megan Orange Crêpe-sicle Cake 1st "World of Cheese" Canapés Mengling "Mont Blanc" Mille Crêpes Cake 4th "Ingenious Flavours" Canapé Platter Sachin Blackberry & Raspberry Mille Crêpes Cake 2nd "Memories of Childhood" Canapés

Episode 8: Finale For the Signature challenge the finalists had two and a half hours to make 24 mini Swiss rolls, in two flavours. The Technical Challenge was to produce a Swedish Princess cake in two hours and 15 minutes. For the final showstopper, the bakers had to prepare a Choux pastry tower with at least three layers, and a minimum of two shapes of choux and three flavours of fillings, in four and a half hours; it was the hottest day of filming, handicapping the bakers in assembling their chocolate and cream towers.

Baker Signature(24 Swiss rolls) Technical(Princess cake) Showstopper(Choux pastry tower) Andrei Mango Mascarpone and Opera Cake Swiss Rolls 2nd Hommage à la Pâtisserie Megan Carrot Cake and Chocolate Strawberry Swiss Rolls 1st Choux Owl Sachin Neapolitan and Lemon Ginger Swiss Rolls 3rd Indian Wedding Choux Tower

References