TV show Bake Off: The Professionals is seeking talented pastry chefs for series 12, set to air in 2027.
Love Productions, which makes the show, is looking for teams of two who have a ‘real passion for pastry’ to take part. Each team will feature a ‘Team Captain’ and an assistant pastry chef known as the ‘Team Mate’. Both should be working (or have recently worked) at a professional level in the industry, although they do not have to work at the same establishment.
Pastry chefs, chocolatiers, and pâtissiers are welcome to enter regardless of whether they work for five-star hotels, renowned restaurants, high-end patisseries, be self-employed and more.
Applications are accepted until Friday 18 September 2026 and must be submitted via the Bake Off: The Professionals website, although applicants are urged not to leave it until the last minute.
Filming is expected to take place between the end of January and mid-March 2027.
“This competition is for any talented pastry chefs who want to progress, challenge themselves and show the world that pastry is a true culinary art. It deserves to be recognised and it takes truly dedicated professionals to do this job,” said Benoit Blin who will be joined on the judging panel by Cherish Finden.
“We have chefs from big hotels to small independents and each and every one surprises me equally with their creativity,” he added.
Series 11 has just finished airing with the team from Edwardian Hotels crowned as the winners. The team was captained by Ashish with team partner Loki.
Loki described the process as “one of the most rewarding experiences of my career”.
“Coming from a non-traditional pastry background, the competition showed me that passion, dedication, and a willingness to learn can take you further than you ever imagine. Every challenge pushed me to refine my technique, think more creatively under pressure, and trust my instincts as a pastry chef,” she added. “Bake Off is something I will always cherish, but the greatest prize has been the confidence and inspiration I have carried back into my kitchen each day. I would encourage any pastry chef with a love for the craft to embrace the opportunity, it is an unforgettable journey.”
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