From Party Platings To Pastry Plates: Jo Mandet’s Great Canadian Baking Show Debut

Meet Jo Mandet—Bon Vivant Catering’s whip-smart event planner by day and flour-dusted baker by night. A North Vancouver mom who learned to bake at her mother’s elbow and now bakes alongside her four kids, Jo trades behind-the-scenes party magic for primetime ovens as a contestant on Season 9 of The Great Canadian Baking Show (premieres this Sunday). Curious what it’s like to swap timelines for tarts, juggle family traditions with camera-ready creations, and bring event-planner precision to pastry? Jo’s fun, honest, and full of surprises—let’s sit her down and get the scoop. —Noa Nichol

You bake with your mum and now with your four kids — what’s the sweetest family baking memory that’s stuck with you, and did it make its way onto the show?

Growing up in England, Sunday roasts always ended with a dessert — a pudding, crumble, or something with custard — and it was the highlight of my week. Now, baking a special treat for my own family and sitting down to enjoy it together brings back that same sense of comfort and joy. It’s that feeling of togetherness that I carried with me onto the show.

As an event planner, you’re used to high-pressure, picture-perfect moments — how did that translate to the timed chaos of the tent? Any planner tricks that saved you on a challenge day?

Event planning has taught me that preparation is everything, but once the big day arrives it’s about staying calm, thinking on your feet, and finding creative solutions. In the tent, I leaned on those same instincts — prepare as best I could, then stay flexible, problem-solve when things didn’t go to plan, and focus on creating something delicious and beautiful under pressure, even if it turned out differently than it had in practice.

What was the single technical challenge that surprised you the most on the show, and how did you pivot when things didn’t go to plan?

The technicals were always a surprise; we tried to guess what we would be baking but no one ever got it right, as we had never heard of most of them before! Technicals were when general baking experience counted most. Those little tips and techniques picked up over the years were invaluable! Time was a luxury we didn’t have, so pivoting was essential in order to have something to present at the end.

Do you have a signature bake — the one friends and clients always request — and can you describe the taste/texture that makes it uniquely yours?

I have a few signature bakes that people always ask for — macarons, sourdough, and cakes for celebrations. What makes them mine is the visual element. I love telling a story through colour and design. I also make sure to use the freshest ingredients and let inspiration come from the world around me — nature, seasons, and everyday little details often spark new ideas.

Baking with kids is its own art. What’s a kid-friendly hack you swear by for getting little helpers involved (and keeping them tidy)?

Kids love baking when it’s hands-on, so I like giving them their own dough to knead or roll. It keeps them busy, makes them feel part of the process, and the mess stays more contained. If you add chocolate or sprinkles somewhere in the recipe, you’ve got guaranteed smiles!

If you could sneak one ingredient or gadget into the tent, what would it be and why?

I’ve never actually used one, but I would have loved a blast chiller in the tent. With ten bakers sharing fridges and hot trays going in nonstop, it was like trying to set buttercream in a sauna.

Tell us about a kitchen disaster you lived through — either at home or on set — and how you salvaged it (or turned it into a new favorite).

Most of my kitchen disasters happen when something gets a little overbaked — I tend to get distracted and start another task around the house! My go-to fix is usually to turn it into a trifle; adding fruit, cream, and custard always saves the day!

What three pantry staples should every home baker keep stocked for last-minute bakes or emergencies?

Outside of the usual flour, butter, sugar, and eggs, I’d say every home baker should keep good-quality chocolate, delicious jam, and a can of sweetened condensed milk on hand. With these three staples, you can quickly turn simple recipes into something special — from chocolate cookies and jam-filled pastries to no-bake treats that impress without the stress.

Which judge’s feedback surprised you the most, and did any comment change how you bake today?

The judges’ feedback was such a huge part of the learning; it felt like an intensive masterclass! What surprised me most was realizing we’re often our own worst critics. Hearing genuine praise from the judges brought so much emotion and confidence, and it’s definitely influenced how I approach my baking today.

If you win — or even if you don’t — what’s the first thing you’ll bake for your family back home in North Vancouver?

I’ll be taking requests, starting with my husband’s favourites as he has been cooking, driving, and taking care of our four kids while I’ve been away. I’ll definitely be throwing in some of the tricks I have learned and can’t wait to show them how my baking has evolved!