Baking Scraps

If sourdough feels confusing, intimidating, or like it secretly hates you, this one’s for you.We’re talking starter drama, common mistakes, lazy baker shortcuts, and why your sourdough probably just needs a little patience. Sourdough expert Claire Watson joins us to tell us how she got into sourdough, explain who Linda the sourdough starter is, and hopefully demystify some of the stressful things about getting into baking this wondrous type of bread. Also yes, we discuss naming your starter…because as most of us know, that’s a big thing. Hosted on Acast. See acast.com/privacy for more information.

This week on Baking Scraps, we’re bringing back one of our favourite conversations from our first year, with The Great Canadian Baking Show judges Bruno Feldeisen and Kyla Kennaley.This episode is full of baking stories, behind-the-scenes moments, and so much insight from two incredibly talented bakers. Going back and listening to this one reminded us why we loved it so much the first time, and we’re so excited to share it again with you.Whether you’re hearing it for the first time or listening back with us, we hope you enjoy this throwback episode as much as we did. Hosted on Acast. See acast.com/privacy for more information.

Tat Effby (The Caketoonist) joins Baking Scraps to celebrate the release of her debut cookbook Bake Your Sweet Time, bringing her signature humour and refreshingly practical approach to baking. She shares how her journey took off, why she’s all about saving time in the kitchen, and what baking looks like when you stop trying to make it perfect. Tat brings humour and honesty to this episode, which is funny, real, and showcases an excellent baking book packed with insight for anyone who loves baking...but doesn’t want to spend all day doing it. Hosted on Acast. See acast.com/privacy for more information.

In this episode of Baking Scraps, Lisa and Cristina sit down with Megan Stasiewich from Season 2 of The Great Canadian Baking Show, a baker whose creativity and artistry made her an early standout in the tent.The conversation begins with genuine fangirl energy as both hosts share how Megan inspired their own baking journeys. Megan reflects on her experience entering the competition during the early years of the show, when contestants had far fewer resources and little idea what to expect.She shares behind-the-scenes insights about the audition process, the intense pressure of technical challenges, and what it felt like navigating the competition without the knowledge newer contestants now have. Megan also talks about the collaborative spirit inside the tent, explaining how the absence of a cash prize helped create a supportive environment where bakers genuinely rooted for each other.Beyond the show, Megan discusses the creative freedom to experiment with new ideas she has as a professional baker, and the philosophy that guides her baking: have fun, stay confident, and embrace the unpredictability of working with real ingredients.The episode is full of humor and plenty of baking wisdom from a fan favorite. Hosted on Acast. See acast.com/privacy for more information.

Chris Stefanski sits down with Lisa and Cristina to talk about his path into baking and his experience competing on The Great American Baking Show.Chris shares how he first got serious about baking and what pushed him to apply for the show. He walks through the audition process and the moment he found out he would be stepping into the famous tent. The conversation moves into the reality of filming a baking competition, including the pressure of timed challenges, baking under cameras, and the relationships that form between contestants during filming.Chris also revisits one of the most memorable moments of his time on the show: a choux pastry bake that went off the rails. He describes what it felt like as the challenge unfolded and how contestants handle those moments once the clock stops.The episode offers a behind-the-scenes look at competition baking and a glimpse into Chris’s approach to creativity in the kitchen. Hosted on Acast. See acast.com/privacy for more information.

This week on Baking Scraps, we’re talking about what it really feels like to put yourself out there.With Cristina away on vacation, Lisa and special guest (and expert on applying to baking shows) Steven Levitt sit down with hopeful home bakers who have experience applying to baking shows and know the vulnerability of hitting “submit”. Some are still applying; some have decided to step back; all of them are still baking.This was a chance for us to feature some incredible talents that the world hasn’t yet seen, as a first glimpse into the lives and experiences behind the ones on your television screen. What does it really take to apply to be on a baking show? How hard does it hit the ego when you aren’t accepted? And is it worth it to do it anyway?The answers are honest, funny, tender, and encouraging. This is an episode about courage, waiting, self-doubt, resilience, and why it’s important to keep showing up, even when the outcome is uncertain.We’re excited to introduce you to some of the talent you may one day be seeing on your television screen, so that you can also encourage them in their journey. Hosted on Acast. See acast.com/privacy for more information.

This week Lisa and Cristina are joined by GCBS Season 9 finalist Ryan Gridzak for a reflective, honest conversation about his journey on the Great Canadian Baking Show and everything that came after. We talk about the application process, the reality of filming, and how much time has passed since stepping out of the tent, along with what it feels like to look back on the experience with perspective. Ryan shares what the show meant to him, in the connections formed; the confidence gained; and the once in a lifetime nature of being part of something so special.A steelworker from Sault Ste. Marie, Ryan may have seemed like an unexpected choice for the show, but week after week, his skill at baking and decorating surpassed all expectations. Ryan explains how much learning happens behind the scenes, from researching unfamiliar techniques to developing backup plans under pressure, and why surviving each week felt like its own victory. We talk about format dreams, technical challenges, favorite bakes, judging realities, and the limitations of television when it comes to showing the full scope of a baker’s creativity.The conversation widens into life beyond the show, touching on parenting, family, and the huge support his wife and family gave him throughout his time preparing for and being on the show. This conversation about balancing ambition with family life, the joy of milestones, and how his relationship with baking continues to evolve, is a great start to a brand new Baking Scraps season. Hosted on Acast. See acast.com/privacy for more information.

Get ready to meet Adela Mou, finalist of The Great American Baking Show Season 3 - a self-taught home baker from Brooklyn who blew us away with her bold flavours, creativity, and fearless experimentation. From decorating ice-cream cakes as a teen at Cold Stone Creamery, to quietly baking birthday cakes in college, Adela carved her own baking path, inspired by global flavours, especially Asian ingredients like pandan and hojicha, that she blends into desserts in unexpected ways. On the show she stayed true to that vision, juggling “Bake Off” classics like cookies, cakes, and pastries, while infusing them with her unique flavour flair. In our Baking Scraps conversation, Adela opens up to Lisa and Cristina about what it felt like to step into the iconic baking tent, bake under pressure for judges Paul Hollywood and Prue Leith, and how those friendships and memories - not just the competition - became the heart of her experience. She also shares what home-baking means to her now: balancing her baking passion with a full-time job and community, experimenting with flavours, and merging cultural influences in dessert…reminding us all you don’t need to be a “professional” to bake something truly special. Tune in for a warm, real, and inspiration-filled chat. Hosted on Acast. See acast.com/privacy for more information.

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

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.

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

The Baking Scraps crew is back "in the tent" (or rather, peeking through the door) for Carnival Week, and it’s a wild ride of deep-fried dough, bold flavors, and big laughs! After taking a short break to reflect on listener feedback, Lisa, Cristina, and Steven return with gratitude, energy, and a fresh appreciation for the bakers of Season 9.The team dives into the Great Canadian Baking Show episode, celebrating standout moments like Dominic’s peach-themed pies, Jennifer’s Korean hot dog mochi rings (complete with instant noodle powder!), and Jo’s beautifully simple apple hand pies. We admire how the bakers’ confidence has grown, leading to more authentic, creative bakes full of color and personality.From Margaret’s sesame mochi donuts and Ryan’s churro cones to Tamara’s Newfoundland toutons with rum glaze, we can’t help but be impressed by the imagination and heart in every bake. Along the way, there’s plenty of laughter, including a detour into Newfoundland traditions; a memorable “deep-frying cat turds” moment; and a chat about pop culture crossovers (hello, K-Pop Demon Hunters meets Bake Off?).We also share our own kitchen adventures recreating the week’s bakes, including Lisa’s scrambling for a Prinjolata Technical Bake recipe (since CBC didn’t share it this week) and Cristina and Steven's thoughts on mastering Italian meringue.The recap wraps up with praise for the Cookie Mask Showstopper Challenge, featuring jaw-dropping designs, and a sad farewell to the latest baker to leave, who will be missed. We now look ahead to next week: Maple Week (and Steven teases his secret for silky maple buttercream!). Hosted on Acast. See acast.com/privacy for more information.