The Great Canadian Baking Show season 9

The ninth season of The Great Canadian Baking Show premiered on CBC Television on October 5, 2025.^[1] As with previous seasons, ten amateur bakers compete over eight weeks of challenges, vying for the title. Ann Pornel and Alan Shane Lewis return for their sixth season as hosts. Bruno Feldeisen and Kyla Kennaley return for their ninth and seventh seasons respectively as judges.

  Baker eliminated

  Star Baker

  Winner

For their first signature challenge, the bakers were given 2 hours to make a Korean lunchbox cake: mini layered cakes with adorable decorations that are included as single servings in takeout containers. In the technical challenge set by Bruno, the bakers had 2 hours to bake a bolo de cenoura, a dessert inspired by the Brazilian carrot cake flavoured with orange juice and zest and puréed carrots, and decorated with chocolate curls and candied carrots.^[6] For the showstopper, the bakers had 4 hours to make a homegrown cake, a cake that embodies a place they call home.^[7]

For their signature challenge, the bakers were given 2 hours to make eight steamed buns: fluffy and pillowy buns that are stuffed or filled. In the technical challenge set by Kyla, the bakers had 2 hours to bake a dozen Norwegian school bread, cardamom-infused enriched dough desserts filled with custard and decorated with icing dipped in grated coconut. For the showstopper, the bakers had 4 hours to make a muffuletta, a giant sandwich to be shared.^[8]

For the first ever Carnival Week, the bakers were given 2 hours to make eight servings of fried dough treats, personalized with exciting flavours and garnishes, for their signature challenge. In the technical challenge set by Bruno, the bakers were tasked with making a prinjolata, a Maltese Carnival dessert, in 2 hours and 15 minutes. The dessert is made of lemon sponge cake, chocolate cookies, pine nuts, and amaretto buttercream in a marbled pattern to form a dome that is encased in a decorated torched Italian meringue. For the showstopper, the bakers had 4 hours to create a colourful cookie Carnival mask, taking inspiration from any carnival or festival.^[10]

For the first ever Maple Week, the bakers had to make eight pudding chômeur, or "poor man's pudding", a dessert from Quebec with a cake-like batter in a maple sauce, for their signature challenge, in 2 hours. In the technical challenge set by Kyla, the bakers were given 2 hours and 15 minutes to bake a maple mousse tart, with a shortcrust pastry shell, and layers of maple syrup mousse, maple butter-walnut fudge, and raspberry jam.^[12] For the showstopper, the bakers had 4 hours to create a maple brunch platter, with sweet and savoury bakes featuring maple. The bakers needed to make six servings of three different bakes, which must include one with a laminated dough, one quick bread, and one being the baker's choice.^[13]

For the first ever Indulgence Week, the signature challenge required the bakers to make six decadent mini cheesecakes in 2 hours and 15 minutes. In the technical challenge set by Bruno, the bakers had to bake six Dubai chocolate cookies, made with three different types of chocolate and stuffed with a pistachio and tahini paste and fried kataifi dough filling, in 2 hours and 15 minutes.^[14] For the showstopper challenge, the bakers were given 4 hours and 15 minutes to create a layer cake wrapped within sponge cake with a detailed printed design.^[15]

For their signature challenge, the bakers were given 2 hours and 15 minutes to make a birthday pie. In the technical challenge set by Kyla, the bakers had to bake a lenza, a hybrid dessert from Egypt made of a cake-like batter that is pressed into a tart pan and then filled with mahalabia, a milk pudding, and pomegranate jam, in 2 hours and 15 minutes. For the showstopper challenge, the bakers were given 4 hours to create a family-sized mille-feuille.^[16]

For the first-ever Fairy Tale Week, the bakers were given 2.5 hours to reinvent fairy bread, a popular treat in Australia and New Zealand at children's parties, as eight buns with sprinkles made by the bakers, for their signature challenge. In the technical challenge set by Bruno, the bakers had to bake ten cookies as a reimagining of sugar plums, in 1 hours and 45 minutes. The cookies must resemble plums and are composed of soft cookies sandwiched around plum jam and whipped ricotta cheese.^[18] For the showstopper challenge, the bakers were given 4.5 hours to create an edible pop-up story book of their favourite fairy tale, with components made of cake and cookies.^[19]

For the signature challenge, the bakers had 2 hours and 15 minutes to make a bossche bollen vlaai, a dessert that combines two popular Dutch pastries: the vlaai, a flat tart with a yeasted crust, and bossche bollen, profiteroles filled with whipped cream and covered in dark chocolate. The bakers may use any fillings and toppings for their version of the bossche bollen vlaai. In the technical challenge set by Kyla, the bakers had to bake a crema de fruta, a Filipino dessert made of a calamansi chiffon cake and vanilla custard, and decorated with whipped cream, graham cracker crumbs, and fruit cocktail set in pandan gelatin, in 2 hours and 15 minutes.^[20] For the showstopper challenge, the bakers were given 4.5 hours to create a madeleine tree, a stunning tower made of madeleines and paired with an additional bake of their choice.^[21]