TV show Bake Off: The Professionals is seeking talented pastry chefs for series 11, set to air in 2026.
Love Productions, which makes the show, is looking for teams of two to take part. Each team will feature a ‘Team Captain’ who must be of a senior/head pastry chef level and another person who can be at any other professional level (such as sous, chef de partie, commis etc). The teammates do not have to work at the same establishment, but must both have ‘a real passion for pastry’.
Applications are welcome from five-star hotels, renowned restaurants, high-end patisseries, self-employed individuals, and more.
They must be submitted via the Bake Off: The Professionals website by Friday 19 September 2025 – however, Love Productions asks that applicants do not leave it until the closing date.
Filming is expected to take place between the end of January to mid-March 2026.
“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,” said Benoit Blin who will be resuming his role on the judging panel. “It deserves to be recognised and it takes truly dedicated professionals to do this job.
“We have chefs from big hotels to small independents and each and every one surprises me equally with their creativity. What excites me the most is when a team brings us a fantastic creation, that we only wished we had thought of ourselves.”
Series 10 is currently airing on Channel 4 with teams from Marriott International, The Pony Chew Valley, Lexington, Vacherin, Crumbs & Doilies, Hyatt Regency London – The Churchill, Capital City College – Westminster, Ladurée, Corinthia London, Hotel Café Royal, The Ned, and Amun & Abbie.
Dominic Bhora, pastry chef for Marriot International and contestant on the 2025 iteration of the show, described the experience as “truly fantastic from start to finish”.
“Dushantha [Manikpura] and I were thrilled to learn we’d been selected, and from that moment, it was a whirlwind of preparation – gathering information, planning recipes, and communicating with the organisers. It felt like a massive brainstorming session,” he said. “The atmosphere was always warm and supportive; though we met many other contestants, it never felt like a rivalry.
“The show gave us a huge platform, and thanks to social media, many old friends have reconnected after seeing us on screen. I learned so much about judges’ expectations, time management, and the importance of presentation, texture, and taste,” Bhora added.
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