Skip to main content
The Globe and Mail
Support Quality Journalism.
The Globe and Mail
First Access to Latest
Investment News
Collection of curated
e-books and guides
Inform your decisions via
Globe Investor Tools
Just$1.99
per week
for first 24 weeks

Enjoy unlimited digital access
Cancel Anytime
Enjoy Unlimited Digital Access
Get full access to globeandmail.com
Just $1.99per week for the first 24weeks
Just $1.99per week for the first 24weeks
var select={root:".js-sub-pencil",control:".js-sub-pencil-control",open:"o-sub-pencil--open",closed:"o-sub-pencil--closed"},dom={},allowExpand=!0;function pencilInit(o){var e=arguments.length>1&&void 0!==arguments[1]&&arguments[1];select.root=o,dom.root=document.querySelector(select.root),dom.root&&(dom.control=document.querySelector(select.control),dom.control.addEventListener("click",onToggleClicked),setPanelState(e),window.addEventListener("scroll",onWindowScroll),dom.root.removeAttribute("hidden"))}function isPanelOpen(){return dom.root.classList.contains(select.open)}function setPanelState(o){dom.root.classList[o?"add":"remove"](select.open),dom.root.classList[o?"remove":"add"](select.closed),dom.control.setAttribute("aria-expanded",o)}function onToggleClicked(){var l=!isPanelOpen();setPanelState(l)}function onWindowScroll(){window.requestAnimationFrame(function() {var l=isPanelOpen(),n=0===(document.body.scrollTop||document.documentElement.scrollTop);n||l||!allowExpand?n&&l&&(allowExpand=!0,setPanelState(!1)):(allowExpand=!1,setPanelState(!0))});}pencilInit(".js-sub-pencil",!1); // via darwin-bg var slideIndex = 0; carousel(); function carousel() { var i; var x = document.getElementsByClassName("subs_valueprop"); for (i = 0; i < x.length; i++) { x[i].style.display = "none"; } slideIndex++; if (slideIndex> x.length) { slideIndex = 1; } x[slideIndex - 1].style.display = "block"; setTimeout(carousel, 2500); } //

Among the joys and comforts and shared experiences of this pandemic time in Canada, one program has risen above the rest. And yes, that is a yeast joke.

As home bakers nursed their sourdough starters, the country’s best amateurs were kneading it out on Season 4 of The Great Canadian Baking Show, a program so wholesome and sweet that for many it became a balm and a reminder of the power and connection in the act of making.

“I think baking has helped everyone get through the pandemic,” says Raufikat Oyawoye-Salami, who was declared the winner during the show’s season finale in early April and will be joining us at our next Craft Club class on Tuesday, May 25.

Story continues below advertisement

“Baking takes a lot of effort, it takes a lot of time and it takes a lot of care. So for somebody to bake for you shows that they have put thoughts into this thing,” she says. “It’s like the ultimate gift of love.”

An engineer in her day job, Oyawoye-Salami started baking with her mother growing up in Nigeria, then took it up again while doing her masters degree in Britain in 2018, after buying a cheap hand mixer, pan and bowl at a bargain store.

Raufikat Oyawoye-Salami, an engineer in her day job and winner of Season 4 of The Great Canadian Baking Show, says baking has been both an outlet and escape for her at times.

Melissa Tait/The Globe and Mail

“I made a lemon cake, and it tasted really nice,” says Oyawoye-Salami, who now lives in Toronto. “So the next day, I baked a coffee cake and it was also really nice, and, I was like, ‘Oh, okay, I could get used to this.’ And I’ve been baking since then, basically.”

In addition to being something to share with friends and family, she says baking has been both an outlet and escape for her at times, including during what she describes as a long, lonely maternity leave in 2019, when her husband was working away from home.

She applied for The Great Canadian Baking Show at the urging of her husband and sisters, and became a fast favourite, not only for her impressive baking skills, but also for her kindness and helpfulness, often pausing her own work to help other bakers out of a jam.

Oyawoye-Salami says the format of the show – including that the grand prize is a baking dish, not a monetary sum – is part of what keeps the competition so friendly, with contestants sharing knowledge and ideas, and genuinely happy for each others’ successes.

“You’re just going there to bake with people that also like to bake,” she says. “You’re not going there to beat anyone else, you’re going there to bake your best and hope that the judges like what you have made … The format of the show encourages that helpfulness and willingness to share with everyone.”

Story continues below advertisement

Oyawoye-Salami’s win was announced to the delight of many fans, and even acclaimed by her own competitors on the show. (As finalist Tanner Davies said on the finale, “Honestly it really does feel like the right person won.”)

While Oyawoye-Salami says she never imagined she would take the championship cake plate on the popular program, she says the reaction to her win has been “far better and more positive than I could ever have imagined.”

“The reception has been out of this world,” she says. “The love and the acceptance and the positivity has been more than I could ever have asked for. It’s been amazing.”

For our class, Oyawoye-Salami will be teaching us to make lemon zest, dried cranberry and white chocolate scones, a nod to the biscotti she made for Italian Week, on episode 4.

The class will take place on Tuesday, May 25, with the livestream starting at 7pm ET. Get the supplies and bake along with us, or just come hang out and try it yourself later.

Lemon, white chocolate and cranberry scones

  • 2 tbsp sugar
  • 1 tbsp lemon zest
  • 255g (2 cups, spooned and leveled) all-purpose flour, plus more for dusting
  • 1 tbsp baking powder
  • 4g (3/4 tsp) table salt
  • 55g (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes
  • 100g (2/3 cup) white chocolate chips
  • 100g (3/4 cup) dried cranberries
  • 55g (1/4 cup) milk, any percentage
  • 170g (3/4 cup) + 2 tbsp heavy cream, divided
  • Sparkling sugar, to taste (you can buy decorative sugar at your local baking or craft stores or online, or use a substitute or try making your own)

Adjust oven rack to lower-middle position and preheat to 400°F (204°C).

Story continues below advertisement

In a medium bowl, rub the sugar and lemon zest together with a spatula until fragrant.

Add flour into the sugar, then whisk in baking powder and salt. Add butter and toss to break up the pieces, then smash each one flat between your fingertips. Continue smashing and rubbing until butter disappears into a coarse meal. Add dried cranberries and white chocolate and toss to combine, then stir in milk and 170g of cream to form a soft dough.

Turn onto a lightly floured surface and pat into a 7-inch round. Cut into six wedges with a chef’s knife and transfer to a parchment-lined half-sheet pan. Brush with reserved 2 tablespoons of cream and sprinkle generously with coarse sparkling sugar. Bake until puffed and golden, about 25 minutes.

Serve with butter, jam or whipped cream.

Catch up on all our previous Craft Club lessons at tgam.ca/craftclub. For the latest updates, join our Facebook group or sign up for our Parenting & Relationships newsletter.

Your Globe

Build your personal news feed

  1. Follow topics and authors relevant to your reading interests.
  2. Check your Following feed daily, and never miss an article. Access your Following feed from your account menu at the top right corner of every page.

Follow the author of this article:

Follow topics related to this article:

View more suggestions in Following Read more about following topics and authors
Report an error Editorial code of conduct
Due to technical reasons, we have temporarily removed commenting from our articles. We hope to have this fixed soon. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

If you do not see your comment posted immediately, it is being reviewed by the moderation team and may appear shortly, generally within an hour.

We aim to have all comments reviewed in a timely manner.

Comments that violate our community guidelines will not be posted.

UPDATED: Read our community guidelines here

Discussion loading ...

To view this site properly, enable cookies in your browser. Read our privacy policy to learn more.
How to enable cookies