Project Bakeover

At Mrs Joy’s Fabulous Treats in Lynchburg, VA self-taught bakery owner Tarsha is overworked and underpaid. She’s so fed up she’s thinking about calling it quits. Steve shows her some professional baking tricks and helps her discover that the key ingredient for success is trusting her staff to do a great job.

After 10 years in business Lesley and her partner Jordan struggle to find work/life balance at OMG Baked Goodness in Toronto, ON. After a life-changing event, they wonder if they should re-sign their lease or just call it quits. Can Steve show them how to reinvent their product line and reignite their passion for their bakery?

In Danville, KY, small town bakery owner Shana has been cutting corners at Bluegrass and Buttercream to make ends meet, and everything is just TOO sweet. Can Steve convince her to bake things from scratch and help save the bakery?

At Bread and Batter, a family-run Filipino bakery in Milton, ON, Mom Tess and Daughter Erin struggle with organization and leadership. Can Steve help them resolve their family tension, add new items to their menu and still stay true to their Filipino roots?

Tanya, a Kelowna, BC wedding cake designer, is overwhelmed by the added challenges of running a bakery cafe. It’s losing money and demanding too much of her time. She needs Steve to show her how to increase her sales by creating new signature products with fresh local ingredients, so she can stop worrying about surviving and spend more time with her young daughter.

Self-taught Felicia has expanded her successful home-based cake business into a full-scale Toronto bakery, but the customers just aren’t coming. She needs Steve’s help to gain the professional baking skills she didn’t learn online or she risks closing her doors forever!

Scott is The Bread Baron of Airdrie, AB and he's crushing his sourdough game. But his staff is running amok and he’s $300,000 in debt. Steve needs to teach him to manage his team and diversify with a line of sweet decorative desserts, before he runs out of dough and is forced to close for good.