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Richmond baker Caron Lau, who competed on the latest season of The Great Canadian Baking Show, says this mountain-inspired cake is close to her heart.
Photo by Geoff George/CBC
Baker reflects on show time
By Hannah Scott, Local Journalism Initiative reporter
Published 12:47 PST, Thu November 25, 2021
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Although Richmond baker Caron Lau didn’t remain in the tent until the bitter end, she describes her experience on The Great Canadian Baking Show as “the best time.”
Lau, who was eliminated from the competition show during its third episode (which aired on Oct. 31), emphasizes the pride she felt—even when she learned she would be leaving the tent. She says she hadn’t remembered how much she cried.
“There’s this thing in Asian culture, or at least the way I was brought up, where we’re never good enough and we can never be proud of ourselves,” she says.
But after filming in a hot and humid tent during the summer, Lau says she was proud to have completed all three of her bakes during the two-day filming of the third episode, deemed “Celebration Week.”
“I think someone had asked me, ‘are you proud of yourself,’ and then it was the waterworks because I really was.”
She says her time on the show was a sign that she can achieve anything she wants. And she’s also formed a close friendship with her fellow bakers, with whom she has an active group chat.
“Just knowing the amazing quality of people that I met—I can’t say any better things about the group of bakers. (The fact) that the 10 of us could come together, not knowing each other, but really count on each other in our hard moments and our low moments (shows) the importance of community, especially in the time of COVID, and how baking really facilitates so much community between people.”
She was glad to be able to represent B.C. during her time on the show, particularly with one of the cakes she baked on the first episode—called “Over the Rockies” as a tribute to the mountains.
After being on the show, Lau says she feels less afraid to try new things. And she would give the same advice to new bakers.
“Baking is this super fun thing that you start from loose ingredients and you end up with something that’s a completely different reactant or product than what you started with. Yeah, there will be science experiments that go astray, but finally getting that perfect thing right for the first time is the most incredible feeling, to know that you did that with your two hands—and an oven and probably a lot of other fancy appliances—but you did it; it’s still you.”
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