The Cherry Genoa Cake Challenge | Britain's Best Bakery | S01 E04 Full Episode

an epic search is on to crown one British bakery the best scouring the length and breadth of Britain looking for truly talented artisans every time you strive to professor and that's that's what I love about them and champions of tradition proudly baking their local specialities that screw the option birthing is that 36 have been chosen for weeks of trials will push each bakery to their limits professional pride is at stake some will rise work the board word rolling others will flop don't do it again throw away just one will win Britain's best bakery [Music] on the hunt for Britain's best bakery our expert judges Mitch Turner whose cake making expertise has earned her an MBE for services to the catering industry I've made cakes all my life I want to meet people with a passion for what they do really well and Peter Sidwell an award-winning artisan Baker author and one of the country's leading bread experts I want to see breads and bakes made properly I don't want to see them made with love care and creativity Wow this has got good chopping you can tell straight away today the search has brought them to the southeast of England from Sussex by the sea to the Essex countryside via Kent the Garden of England this area's mild climate and fertile soil make it rich with plants and produce Henry the Eighth had the country's first apple and cherry trees planted here here three competing independent bakeries who've been nominated by their customers are all desperate to earn a place in this week's regional final and the first challenge a visit from our judges the contestants must show they have delicious and enticing produce presented in an inviting shop with well-informed staff and our first baking contenders are the Mayfield Farm bakery in Essex a Cafe and Bakery set in beautiful countryside near the wealthy commuter town of old Harlow will the judges be fans of this rural culinary retreat this is what's lovely to see you come into a bakery and you're good to hear but this is raw because you've got the ovens and the Baker right here to be you know the same that's our strapline come and meet the Baker I mean it all looks beautiful yeah but this kind of just strings it all together doesn't it yep the main man at Mayfield farm is Nick there's been Baker's in his family since the 17th century and along with his wife Jane and their 10 staff he indulges his baking passion especially bread there's probably about 17 different types of bread every day white bread granary bread wholemeal bread all the traditional things the authentic Spanish bread four catches a Bavarian fruit bread that's based on a wholemeal dough but still the most popular brady's white the range is awe-inspiring and since opening his all-in-one Cafe and Bakery 18 months ago Nick's been on a personal crusade to change how his customers see traditional bread I want to get away from heaviness silly little dry that roll rather plain I want to get the bread in the middle of the table we want people to see the way we rolled bread we want kids to come in to see where it comes from so what's this one here because this kind of caught my eye yeah that's a flatbread right and we put cheese and Torito saucy Chia batter flat breads were developed in nineteen eighties Italy to counter the rise in foreign sandwiches Mayfield's top fares with an oil-rich basil pesto hmm all the herbs really jump back at you they can grab don't they it's like hello Here I am but it's nice because the bread underneath is almost like I'm holding all the flavors on the top yeah so you get good substance with the mouth full of flavor that comes through what you're gonna find is all those little bits of fat that you get naturally in chorizo there's only one place for those to go while your bacon to soak straight into the bread it's just gonna make amazing flavor I loved the fact that you walked in and the bakery played such a major part it was really refreshing to see he loves what he does and he loves to show people what he's doing and it really shows in his project I think Mayfield impressed power last-second competitors fair cocoa patisserie [Music] we're near the beach in Brighton an ideal haven for independent artisans with fashionable locals and tons of tourists on their doorstep now our discerning judges are visiting the French patisserie by the English seaside it's very colourful and I love the way that you've got you know all the different sort of plates and there's new piled high and you set this out what was your vision what would you say yes this is how it's going to be like the essence of a French patisserie abroad what do you think those many qualities are quality quality quality and quality Coco patisserie is the brainchild of Frenchman julienne it opened four years ago and now has 14 staff serving under his watchful eye the complexity of it like you need to understand the physics the math how the gradient works together a former restaurant pastry chef Julian style is part artist part scientist but total perfectionist not just the best invited they're better than London in England and some of the best macaron in the world I'm really competitive I love challenges and and I'm really up to take this fighting talk from julienne but it's not his macaroons that have attracted the attention of Judge and cake expert Mitch I have to say the meringue that are on the top of the counter here really caught my eye [Music] voila julienne makes his meringue with fresh egg whites and achieves his fruit flavor by marbling strawberry puree and extract throughout there we go Wow look at that so you have got that lovely Malory texture you need to be delicate when you make it you gradually add the caster sugar to the egg white until you get the right consistency is if you're the whip it then they get too hard hmm very fragrant aren't they to taste as well you know as well as the smell and the egg white in here means it's essentially fat-free and there's fruit in magically healthy I thought the shop was was quaint it that had that race in a French feel to him and I thought the product looked really visually I Catterick you know you can try and be all things to all people he's not he's just say stall out it's like this is what I'm all about come and join me there's one final contestant to meet and the judges are headed to Kent to Roland's bakery we're in all Pingtung art of London's busy commuter belt to visit a traditional town centre shop well I noticed instantly as I came past your bakery is that your windows drop down really quite low and right at that knee level for little ones but the thing is you've got all those sort of children's orientated cookies and biscuits it's a great way to bring your mum mum I wonder if it's love about our next generation of customers isn't it absolutely look after them and 68 year old Roland's been looking after the customers of Kent at is independent family bakery for over 30 years I can only do what I can do which you say you give me a pound of flour and I can make some of amazing things but this work and all sorts of things we advise you should really see you make the things and I have total toussaint a computing today daughter Lorraine runs the business and granddaughter Sophie is also on the staff but they're retired Rowland can't stay away from the bakery to which he gave his name their traditional bread cakes and tray bakes have won them numerous awards not that modest owner Roland likes to blow his own trumpet when he gets a bit stressed out the way that he unwinds he goes out and plays his trombone if we wanted to have a look at a really good example of one of your classic Roland's bakeries breads which one would you show us farm at farmhouse that like that view we've fluffy thank you Oh reminds happy kid that loafer Brighton we don't add any to it it's just flour salt yeast this hand molded loaf is a traditional British white bread that's topped with fresh flour once baked this is kind of our heritage stuff this you know it's great that we embrace everything else as well but this is where we started with stuff like this is lovely real sense of history passion tradition real corner shop style bakery there was no Continental in there as much as I like those type breads it was really really refreshing to just see all different kind of brown loves white you know bloomers lovely three very different businesses but all of impressed in the first challenge for the next task the judges expect baking brilliance as all contestants show off their speciality bake the hunt for Britain's best bakery has reached the South East of England and it's time for our contestants to show off the baked they think best represents their business in today's second challenge the speciality baked the judges want to be served each Baker is very best first stop the Mayfield Farm bakery in Essex ginger Fred angel for you run by husband-and-wife Nick and Jane who's loyal customers come for more than just the artisan breads as well as their expert baking and the wonderful selection of breads we have all these lovely choices for gifts we just love the fact that you can get so many different varieties of bread and nickel bend over backwards to do something for you if you are skilled but what from their vast range will they present to wow the judges the speciality baked is a beetroot print NIC's beetroot bread is a tricky one to bake it has a spectacular color and whole chunks of beetroot give a distinct flavor and texture a bold choice that will surely impress bread expert Peter I'm gonna be really honest with you not a big fan of be true for me it's like eating soil however I'm always willing to try things to win me over on this technically it's got to be a great local bread it's got to taste really good and I'm just gonna get past to be true just start Islan nick mixes flour sugar and salt before adding colorful beetroot powder that goes in next the vital raising ingredient yeast the single-cell organism feeds on the dough at the right temperature it releases tiny bubbles of carbon dioxide causing the dough to rise the beetroot is next it's a moist veg so Nick needs to be careful not to overload it and make the end result too doughy but not enough beetroot and the loaf won't have its distinctive colour and flavour the red root veg can be bought all year round but if you want locally sourced British beetroot it's in season from July to January I wonder what the judges will make of this our hope they're going to enjoy Nick divides his dough before popping it into a proving oven that will gently warm the yeast to the perfect temperature to release its lift giving bubbles coke rests in there for about another 20 minutes to the roughly doubles in size the now risen dough is dusted with flour and slashed before finally being popped into the oven a splash of water to give the oven a bit of steam that will help a loaf develop a crust and also help it to stay light and fluffy 20 minutes later and next beetroot bread is done just turn it over give it a good tap we just have a little film it might look unusual but that's not putting his customers off three hundred loaves at two pound 40 each fly off the shelves each week judge Peter certainly wasn't bowled over by the concept can Nick win him over with his beetroot bread visually I was expecting it to have a hard crust but it hasn't that's got a really soft spongy crust and that I guess comes from sort of the chewy texture of the beetroot it's a closed chrome Brad yeah it's not heavy on the crust as it's cooked right the way through [Music] very soft bread isn't it yes hmm yeah I quite like the fact that you get the little nuggets of be true in there I can see how beetroot fans would love that as a judge I can really appreciate that I think ginawa it's quite a cool bread though but it didn't float my boat because of the be true we've done our best so hopefully our enthusiasm will shine through next a flamboyant Frenchman at cocoa patisserie in Brighton since arriving eight years ago from France julienne has created quite a stir I adore the pistachio mind almost all the salty one in the world of macaroons I think is really only considered a Jedi but the judges will be harder to win over so what is julienne selected as his speciality I kind of have an idea what it could be yeah you're gonna try the sea salt caramel maker in Julien's chosen speciality bake is a caramel and sea salt macaroon this bite-sized treat is made up of two disks of almond infused meringue sandwiched with a rich caramel cream is that one of your classic specialities he became for the last couple of months one of our best seller people run back here run back here love that do you buy a couple or to buy your books it's quite a trendy flavor and I think it sort of lends itself and you're just the idea of a salted caramel macaroon people can kind of buy into that currently julienne starts making his macaroons by heating a pan of sugar and water before taking egg whites through and of course ground almonds and an exact amount of food coloring to give the macaroons their caramel color but not a caramel taste that will come with the filling it's a digital scale that way to the unjust of a gram it's like being in a lab and all the ingredients are mixed together in another Bowl he takes more egg whites and some cream of tartar he's gonna stabilize the egg whites to have something really smooth so the texture improve the piston which he mixes with his hot liquid sugar egg whites whisk to firm peaks julienne gently folds into the colored arm and paste to keep the tiny pockets of air intact to create the fluffiness for the perfect macaroon and then pipes an exact amount onto a baking sheet before popping into the oven now julienne can start the elaborate caramel and sea salt cream filling a bold flavor choice for a dish destined for our judges he knows it will have to be perfect he starts by gently melting sugar for his caramel he then ways a precise amount of specialty sea salt this couple of a gram extra would mess up the balance of the of the cream next a large chunk of butter is dropped into the molten sugar before single cream is added and brought to a very specific temperature once called it'd be the right texture do you have something really creamy and fluffy to fill up the material movement as the caramel cools julienne starts to prepare the macaroon halves that will be sandwich with his rich filling and then whisks more butter to his caramel to make the delicious center which is then piped by hand onto the macaron shells and the halves married together with a precise depth of filling Julian's macaroons may be a labor of love but it's a profitable one with nearly 3,000 a week being sold at one pound 25 each healthy sales count for nothing in the competition though if our exacting judges aren't impressed cake expert Mitch wants to closely examine his work got quite a golden sort of yellowy color to the actual macaroon because there's no flavor in the macaron itself is there you're just using the flavoring from the filling inside that imparts into the macaroon beautifully I'm seeing that lovely sort of eggshell crust that you would hope from a macaroon so you've got all those textures and layers because you get the crust but then inside you want to see that it's gone really Mallory [Music] it's a lot um softer the cream inside than I was maybe expecting but which is nice and that maroon you've got that real coup so you set very high standards for yourself is this a perfect macaroon yeah for me that sea salt caramel you just you just tried is the perfect name for a little thing they packed a real bunch of flavors textures and that salted caramel had that really smooth cut through I think from the speciality bait that he's tried today I really enjoyed that in Kent and to Roland's traditional bakery this family-run shop has been turning out good on his bread and cakes for 28 years and are a key part of Orpington life but what will they be making four judges Mitch and Peter we've got Ken apple cake which is a really old recipe very very moist last four days the classic Kentish apple cake must be absolutely packed with apples with good spicing and above all it must not have a dry texture so tell me why you've chosen this for your speciality baked well cane is the Garden of England and all the we got all the orchards in cane and it's always been around it's a traditional cake looking forward to China we're sorry I'd be interested to see how he decides to play the Crum whether it's a tray bake with a melted method with brown sugar or whether they go for a lighter version and more like a rock cake we've got pools and sultanas you know folded through it so have to see his daughter might be the boss now but me man Roland takes the helm sitting in flour and cinnamon together which should help give a consistent flavor not a man to measure Roland throws in a good handful of butter don't really need to beat it up too much because it makes a difference in the in the cake when it's set so I'm gonna stop it now that is that's what we've got to the flowery crumb Roland takes sweet Demerara sugar and a couple of eggs which are added to the mix now look to that stage and I'll need to add it's the milk with the confidence that comes from a lifetime's baking roland measures everything by eye and that includes the milk it's impressive but any error today and our two judges will pick up on it stir that in boy hand roland has kept his chopped apples in lemon juice to stop them from going brown if you have the airport chunks too small they disappear into the cake you get the flavor but you won't see the pieces of apple in it Roland's using his home County's own Bramley's and he's not letting any go to waste scraping every little bit out because that's all your profit don't want to throw it away yeah that's all manner you're pouring down the drain daughter Lorraine takes charge of the finishing touches if I never work together the way so I've taught her all I know and she still knows nothing a few decorative slices and there you have it a classic Kentish apple cake the ovens all prepared but I've got to put a tray underneath so it's double protected you don't want bottles after 30 minutes in the oven Rolland speciality baked the Kentish apple cake is ready the people of all Penton pay one pound 20 a slice and get through ten dozen of these every week but will this local favorite impress judges Peter and Mitch sometimes get in there I think it's just time to cut this one two fingers okay oh wow so you really can see the apples in there it's like an apple pie but a cake that's good I love the fact that it's not as sweet as I was maybe expecting it to be I love the nuggets of Apple in him so glad that you put bigger pieces in I was quite surprised at how that cake looked I wasn't expecting it to be quite so hard his hand it was sort of beautiful delicate on the top with the sugar and the slices of Apple for me that was really sort of thought about and I was blown away I liked it the things that I was looking for seemed to be in it so no touch wood so Roland's Apple cake like Julian's macaroons have found fans in our judges Mayfield's beetroot bread didn't fully convince so they'll be desperate to shine in our final challenge as the judges set all the contestants the same recipe in today's baker's dozen we're back in the Southeast of England where today's winner will be awarded a coveted place in this week's regional final our three competing bakeries have one last chance to prove that it should be they that claims it as they take on the baker's dozen challenge all contestants have just three hours to prepare a bake of the judges choice the results will be assessed on quality and consistency each must make and show all 13 to the judges there's nowhere to hide today's baker's dozen a cherry Genoa sponge cake with classic icing top the Baker's must deliver a delicately iced lightly fruited and spice sponge cake [Music] college tell me about the cherries that you're going to use in their fresh cherries well I can i caramelize them and probably flambe them with a bit of quiche we're gonna ask you to do an ice to top I want to see a little bit of the pink on the glitter in the ice if they put as much effort into their baker's dozen as they did with their speciality bake these guys could be real contenders all the Finnish bakers dozens will be brought here to Salomon's this imposing country house in the suitably regal town of royal tunbridge wells takes its name from its former owner the first jewish Lord Mayor of London the first part of the challenge calls on the bakers technical expertise making a light cherry sponge cherries are the heart of the Genoa cake and they must ensure the sponge isn't too dry or dense at the Mayfield bakery Nick might look calm but faced with a recipe he lasted over 25 years ago he's anything but like a swan regal on top mum Hadley not married underneath philia he cream sugar with butter then adds flour and ground almonds before whisking egg whites to stiff peaks okay we'll just check that that comes two peaks and adding to the mix in Kent Rowland daughter Lorraine and granddaughter Sophie are also getting to grips with the cherry Juno a baker's dozen unlike nikka Mayfield's Rowland is slowly pouring his eggs straight in one cap full of almond flavor Rowland adds a liquid almond extracts rather than the ground almonds favored by the Mayfield bakery a cocoa patisserie julienne adds eggs and an abdomen powder which is dried egg white they will help keep the air bubbles from collapsing in the mix this makes wings basic traditional Genoa cake makes complete all must add the fruit and this is where the bakers can get it very wrong the fruit must be spread evenly throughout the cake it will be a disaster at the cherries sunk to the bottom I'm just gonna sprinkle a little flour over all of these Nick's plan use the flour to absorb any excess moisture that could weigh the cherries down causing them to sink before giving everything an industrial mix meanwhile Roland adds his mix of fresh and glassy cherries which have been also dusted in flour but not just to absorb any excess moisture if you've got great clots the fruit bike has great clots the fruit in the oven so of flared it and that keeps it separated then it's time to get his hands in for a good old fashioned mix in Brighton julienne melt sugar and butter caramel toffee smell again before adding his fresh chopped cherries this is Kitsch from Alsace a cherry liqueur it's quite strong really flavorsome probably the best alcohol to use when he made cakes in contrast to his opponents who are trying to dry their fruit julienne is actually adding moisture to his cherries to give them extra flavor realize them and flambe them with a bit of kids we've just added onto the to the flavour really with his mix ready all nick has to do is work out how much mixture will make the perfect cherry Genoa too much and the cakes will be burnt on the outside and undercooked on the inside NIC fills 13 cases with his mix and then it's 25 minutes at 190 degrees Celsius back at Roland's the main man is ready to pipe his sponges and he isn't taking any chances especially made a little bit more than I need this to have too much they're not enough don't adjust that enough this good job I made plenty fingers cross now cooled julienne adds his cherries straight into the mix without a flower dusting then pipes into individual molds and pops into the oven with all the cherry Genoa sponges safely baking away the technical part of the challenge is over the Baker's can now show off their creative flair they'll need an icing that stands out without overpowering the delicate fruit flavors in the sponge it's a real balancing act and they must make sure all 13 cakes remain consistent julienne is giving his cherry Genoa's that cocoa touch literally a chocolate strip will coat the outside of each cake and that's just the beginning he gently melts chocolate discs and then takes egg yolks add sugar and gently warms making his sabayon a technique that thickens and adds volume to the eggs to finish the mousse he combines cream to the melted chocolate then folds into the sabayon back in Kent and Roland seems rather pleased with what's coming out of his oven but it's not all bad news loose the fruit as itself having risen to in a regular shape it's now up to Lorraine to trim the cakes back to a uniform size my dad doesn't think about that when he does this he just thinks about the actual cake he doesn't think about what I've got to do to it I'll do it it's meant for you in it they're cooled down quicker this way as well Lorraine can now turn her cherry Genoa's from simple sponges to iced delights she wraps each cake in a layer of almond marzipan which will form a base for the icing and gives a gentle buff to help create the uniform shape before turning her hand to the delicate iced roses that will crown the cakes Lorraine rolls out royal icing that has had a few drops of glycerin added to keep it supple just soften the edge roll it around like that and then that will make the petal sometimes my dad laughs and says they look like cabbages it's a bit insulting I think he goes and respects them as his cabbage cabbage cabbage julienne now assembles his cherry Genoa's he slices each and pops the bottom half into his chocolate lined mold a quick lick of cherry syrup made from the sugar juices he cooked the cherries in earlier then a layer of rich chocolate mousse is piped on top and then the whole process is repeated to create a deep filled double layered chocolate cherry Genoa cake back at Mayfield Nick's cherry Genoa's have come out of the oven and are all of a consistent size and shape using the exact amount of mix has obviously paid off now he can start to ice his baker's dozen he whisks up a water ice a simple mix of icing sugar and water and paints his cherry Genoa's with a sticky wet icing before a final chocolate-covered cherry is popped on top with some flaked almonds for added crunch the icing is mandatory but unlike the others juliennes is a deep rich cherry color which he layers on top with a final flourish of a silver doraji Julian's baker's dozen is complete Rowlands cherry Genoa's are being Iced in traditional white royal icing ready for mom and daughter Sophie to add some intricate decorative flourishes the three hours are up there's nothing the Baker's can do but pack their cakes and head off to the judging venue where they'll come face to face with their competitors for the first time ahead of Mitch and Peter's final tasting I hope you've remembered everything that we should do the judges want to see consistency as well as quality so each bakery must present all 13 of their cherry Genoa cakes the old Melton's nothing it was unfortunately for Julian his cherry icing is melted in transit spoiling the finish look first to set up Mayfield bakery they'll need their old-school recipe cherry Genoa cake to prove a more resounding hit than their beetroot bread speciality okay fabulous yeah the judges oh yeah Brighton's cocoa patisserie next juliennes had a catastrophe with his icing can his chocolate Phil take on the cherry cake still be as successful as his trademark macaroons you know the rest is put on the Hospitality's cracking so yeah we're here it's fine perfect finally Roland's from Kent can they're very traditional white ice cherry Genoa cake get the rave reviews they're Kentish apple cake on them good as we could do the Baker's have done their job but only one can go through to this week's regional final who gets the glory it's all down to our judges [Music] the southeast is the UK's most densely populated region so choosing just one bakery to represent it is a tough proposition but that's the task as today's competition reaches its climax three bakeries have brought their wares to the grand solomon house in the rolling Kent countryside as popular local businesses each bakery has a traveling band of supporters to cheer them on looking at the other contestants I think we've got a chance here but only one can fight on in Britain's best bakery and that's down to judges Mitch and Peter [Music] these leading lights of the baking world expect nothing short of brilliance as they sample each contestants offering so let's get going Mayfield bakery our first will the Essex artisans version of the cherries you know our impress looks good there are classic Genoa with mixed fruit and cherries and just for a bit of a twist we put the chocolate dipped cherry on the top I can see that that's nice with the presentation there have you actually fixed them onto them or are they are they loose on the tub alright tell me about the icing the grassy icing on the top it's just a plain sugar bush icing okay the judges asked for the cakes to be iced has Nick's thin water icing fulfilled the brief I like the fact that it's just been very lightly glazed yeah with the icing we can see that there's fruit right the way at the bottom here I can get the hint of a cherry there so you've used the glass a cherries inside the cake roses what Mitch and Peter shouldn't see when the cake is cut a cherries that have sunk to the bottom lovely and lightly spiced the cinnamon that's flavour in there to begin with and she's not really suited hmm and I probably have liked a few more cherries in there what do you think yeah I mean it don't want it to be all cherries all the time you know you want that nice mix it was a very short crumb on the cake yeah she's nice it's got sort of like that rock cake texture to it hmm so Nick's cherry Genoa has turned out more like a rock cake than a traditional sponge so it needs checking for consistency as well we want all of them to be as good as each other you can see it's cooked right through yeah that's nice that one mm-hmm yeah well very well done thank you so much next cocoa patisserie from Brighton the judges found their caramel macaroons to be masterful but when it comes to the cherry Genoa julienne has a confession how did it go all right you went well I haven't healed the transport hmm okay because we lost some of the icing what exactly happened well I think because today - have you ever done today welcome to England yes and actually the moisture has melted some of the forms in the pudding but with the icing letting it down the cherry cake will need to be spot-on if julienne is to have any chance of winning the design is very pretty all right let's cut this we want that lovely crack of the chocolate you cut into that let's see what we've got here should I be finding cherries in the top layer as well no they when they went to the bone they sanctum option and then you've got that chocolate layer they're melted icing sunken cherries can the taste Salvage this bake hmm there's a lot of chocolate and there and you can taste the Kish are you totally happy with the way that went again except the finish they would look a lot better okay for me Pete there's a little bit too much chocolate in there the flavor at the cherries is good the glaze on the top looks pretty it's a very Continental very different approach you know it shows your skill in your repertoire so we've got into one well just take another one and make sure of consistency yeah yeah good excellent thank you finally Roland's our family-run bakery from Kent their speciality was a spiced apple cake but how will they fare with the traditional iced Genoa cake they are beautifully presented but we need to get to the cherry Genoa cake inside and I think Brennan's your area who dealt with the business end of it yeah yes you made the cake and the girls put the makeup on this is a cherry dinner okay it is it's the white cake and you can see that's a cherry come right through we're about to find out let's peel that off it's the moment of truth have Rowlands cherries state equally spread throughout the cake there's a cherry there look right on the top and it's still oozing look at that fresh fresh cherry nice to see both side types of cherry in the judges asked for the cakes to be iced and even topping is what they'll expect to see there's a thin layer of marzipan it's not overpowering so for me is great hmm hmm so you've got the sponge of the cake the cherries and the Sultana but it's living taste in this mouth little sweet only plus I think the fresh cherries really make it that sort of sharpness and sweetness works so well it's all about the flavor of the cherries the fruit and the marzipan so let's check for consistency yeah yeah cherien they're all nicely cooked three very different approaches you know different cakes different icing different presentation different mouthfeel different taste it's gonna be a really tough decision bakers doesn't taste it the Baker's work is over but Mitch and Peter have a huge task ahead to choose one winner the judges must weigh up each contender taking into account their bakery assessment their speciality bake and the success or otherwise at their baker's dozen we show a lot more technique and skills in what we've done even if we the one they picked we was lucky Rowland's bakery they did a really really good baker's dozen I thought I was really surprised jewels of the fruit inside the cake from the cherries and the fruit and their overall the mouthfeel and the flavor was just great a speciality bake against their baker's dozen you know if you were blindfolded you would never have put those in as the same bakery everyone works so hard puts in so many hours I think is really important could be said he's gone off the brief a bit but actually don't you need a bit of imagination in your cooking otherwise they'd all be the same with me Julien's speciality baked the salted caramel macaroon was stunning perfection but his baker's dozen I think I've just let him down I was disappointed with the icing on the top it was a simple sort of you know glaze and didn't have a huge amount of flavor the cake was baked nicely but the chocolate mousse there really overpowered and killed it he's so passionate about everything that he does so it'd be wonderful for the people of Britain to recognize how good he is at what he does I had high aspirations for Mayfield I really really enjoyed visiting the bakery I love their style I love the fact that they the bakery was kind of like the main part of their shop nice Genoa cakes but you know they were just a touch overcooked for me little bit light on the cherries I thought I thought that they could have you know packed a few more cherries in there I think working with cakes has taken him out of his comfort zone a little bit presenting us with the Genoa cakes today maybe wasn't his forte so after all that I'm exhausted yeah but I think we've probably got a winner yeah yeah no surprise is that all the supporters are backing their bakery but who will win the judges favor it's time to find out it has been a monster of a decision this one but there can only be one winner the winner of this region to go through to the next round is Rowlands bakery [Applause] today's winners Rowlands the family Baker's from 10th don't think I'll make it any better this beautiful was too soon girls are done I could have made mine a bit bitter and stick a little bit more to the brief that's why I did today you know the only real son responsibility I guess I'm absolutely devastated however you know all credit to them I hope they go all the way they've really nailed it with that baker's dozen and that's why I'd like to see them again and again to see what else they can offer they really pushed themselves who knows what they can do because they really surprised me today we're not giving out next time in the regional final this week's winners go head-to-head supporting what's wrong temperatures rise okay as for bakeries do battle in one kitchen come on boys ages gone because I need the machine and for two the competition will be over please we just change it for you to decide as the search goes on for Britain's best bakery we should have hamster-like back [Music] you you [Music] [Applause]

Channel: Banijay Food

Views: 240,508

Keywords: britain's best bakery, britain's best bakery season 1, baking cakes, baking recipes, baking bread, baking tips, baking tips and tricks, baking tips 101, english baking show, english baking recipes, baking tv shows, how to make bread, cake recipes, how to bake, baking competition, britain's best bakery season 1 episode 4, beetroot bread recipe, beetroot bread, macaroons recipe, kentish apple cake, cherry genoa cake, cherry genoa cake recipe, cherry cake recipe

Id: 7JVz_IkHz7g

Length: 47min 10sec (2830 seconds)

Published: Mon Apr 13 2020