Lo茂c Fauteux-Goulet, a high school teacher from Creston, has won season seven of the Great Canadian Baking Show.
He faced off in the final episode against Camila Garcia Hernandez of Toronto and Candice Riley of Brampton, Ontario.
For the finale the bakers made Torta Diplomatica for the Signature Bake, a Passionfruit Mille Crepe Cake for the Technical Challenge and an Antigravity Cake for the Show Stopper.
Lo茂c performed quite well in each of the three challenges, including a very intricate under the sea scene for his final bake.
The Creston Valley Advance spoke to him on Friday and he was eagerly awaiting sharing his win with all his supporters at a watch party on Sunday evening.
He says the hardest part of keeping everything secret was through the summer when no-one even knew he was on the show. Once it began to air, he enjoyed it.
害羞草研究所淎s the show unfolded, I just enjoyed watching the reactions.害羞草研究所�
Among those reacting were his students. Mondays, Lo茂c says, were especially enjoyable as he would arrive at school to a flurry of fist bumps and high fives. Even students who didn害羞草研究所檛 watch the whole show would skip ahead to the end to make sure he made it.
A watch party with the entire school was planned for Monday afternoon in the auditorium.
害羞草研究所淚t害羞草研究所檚 a lot of attention on me,害羞草研究所� he said. 害羞草研究所淏ut it害羞草研究所檚 fun.害羞草研究所�
Weekly watch parties have been held at Wild North Brewing on Sunday evenings.
害羞草研究所淭he people in Creston have been incredible,害羞草研究所� he said.
Creston being such a small town, everyone pretty much knows everyone else, but he says a few people have come up to him and said 害羞草研究所淵ou害羞草研究所檙e Lo茂c, aren害羞草研究所檛 you?害羞草研究所�.
A little more jarring perhaps, was being recognized in Toronto last weekend, when he joined the final four for a watch party there.
害羞草研究所淚 wanted to visit them because we became friends. You become really close. The four semi-finalists, we were a tight group.害羞草研究所�
It was that which drew him to the show in the first place, he says.
害羞草研究所淎ll the bakers will tell you the same thing, the major reason they are on the show is the camaraderie. It害羞草研究所檚 heartwarming, wholesome. When you have a second of free time, you rush to help another baker. When I saw that, I thought, I want to do that.害羞草研究所�
Lo茂c feels the whole process has made him a better baker.
害羞草研究所淥ne key is being able to constantly assess and adjust. The first episode I was following the recipes too closely. You need to taste all the time. If it害羞草研究所檚 not working, remake.害羞草研究所�
Asked how he came up with some of the ideas, he says he found it best to focus on what he was passionate about.
害羞草研究所淚n episode one, I made a cake about Creston. I also used my love for sailing, for the ocean, my passion for plants and botanicals.
害羞草研究所淚t害羞草研究所檚 a baking show, but it害羞草研究所檚 also a story telling show.害羞草研究所�
As for the future, Lo茂c says he really enjoyed doing TV, and the media side of the food industry. If future opportunities come along, he will happily investigate them.
For now, it害羞草研究所檚 back to the school.
