One baker’s journey.
Thanks for joining me.
Welcome to Baking Summit! I am working my way through all of the technical challenges from every season of The Great Canadian Baking Show. When I started this project, my goal was to complete all 32 bakes from Seasons 1 – 4 in one year. Now that I have completed those, I am going to proceed with Seasons 5 and 6, and then, who knows? The sky is the limit as I continue my expedition in perpetuity. My journey has no limits and no end. The mysteries of the oven are immense and elusive and will keep me occupied for the rest of my days, I am quite sure.
To see my entire archive of posts, check out The Technical Bakes.
Latest from the Blog
- Technical Bake #38: Delizie al Limone
Here we are again, Friends and Fellow Bakers! February is almost over, the days are getting slightly longer, and there is, as ever, so much baking to do. Today I am talking about Delize al Limone, the technical bake from the Season 5 finale of GCBS. Delizie al Limone (translation: Lemon Delight) is an Italian… Read more: Technical Bake #38: Delizie al Limone - Technical Bake #37: Bō Luó Bāo (Hong Kong Pineapple Buns)
Welcome to 2023, Friends and Fellow Bakers! What a time to be alive! My new year is off to a quiet start (in a good way) and I am happy to be getting back into things here at Baking Summit. Longtime readers may recall my commentary about the severely Eurocentric nature of seasons 1 –… Read more: Technical Bake #37: Bō Luó Bāo (Hong Kong Pineapple Buns) - Technical Bake #36: Pastéis de Nata (Portuguese Custard Tarts)
Hello and Happy New Year, Friends and Fellow Bakers! Here I am squeezing this in just under the wire in my effort to do at least one post per month (#technicallyontime). Go me. Today I am talking about Portuguese custard tarts, which are one of my most favourite pastries to eat. I remember clearly watching… Read more: Technical Bake #36: Pastéis de Nata (Portuguese Custard Tarts)
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