Bake Off: The Professionals 2025 winners announced

The pastry team from the Ned in London has been crowned champions of Channel 4’s Bake Off: The Professionals 2025.

Executive pastry chef Darian Schmidt, 32, and chef Yadira Jauffrineau, 28, who have been working together for nine months, were victorious in an “incredibly close” final against runners-up Erycsson Barbosa and Jamie Akitoye from specialist London caterer Vacherin.

The tenth series of the show was judged by Benoit Blin, chef pâtissier at Raymond Blanc’s Belmond Le Manoir aux Quat’Saisons, and Cherish Finden, formerly executive pastry chef at the Pan Pacific London.

The show featured 12 teams, including Marriott International; the Pony, Chew Valley; Lexington; Crumbs & Doilies; Hyatt Regency London – the Churchill; Capital City College – Westminster; Ladurée; Corinthia London; Hotel Café Royal; and Amun & Abbie.

For the final, the remaining three teams – the Ned, Hyatt Regency London – the Churchill and Vacherin – had to partake in two challenges.

The first brief required a viral pâtisserie window display consisting of 12 gourmet cookies, 12 gateaux de voyage and 12 filled laminated buns, all of which had to be completed in four hours.

After Hyatt Regency London – the Churchill placed third, the two teams of finalists were tasked with building a ‘great train journeys’ banquet in seven hours, which featured a towering sugar and chocolate showpiece and enough desserts to feed 120 people.

Vacherin’s Barbosa and Jamie Akitoye created the Alpine Express, showcasing sweet treats including the star anise panna cotta with blood orange, fennel seed crumble and candied blood orange, 100% Swiss chocolate entremets with hazelnut sponge, caramel milk chocolate inserts and a chocolate mousse, and a raspberry and pistachio financier. Each dessert was a spin on the Italian, Swiss and French Alps. 

Meanwhile, Schmidt and Jauffrineau crafted the Black Forest Train Journey, which took inspiration from the components of a Black Forest gateau. It also featured a blueberry-inspired dessert, consisting of a praline feuilletine, blueberry muffin and blueberry compote sat in a juniper cremeux, as well as a honey sponge with yellow peach and blood peach compote.

Finden praised the pair’s Black Forest-inspired tartlet. She said: “This is delicious. The chocolate mousse is light and airy, the kirsch is just oozing beautifully and overall it eats extremely well.”

Schmidt later told Channel 4: “When they announced our names, I was literally about to pass out, I lost the strength in my legs. We always felt that I could win it, and there was a lot of self-sacrificing along the way, but because we believed in ourselves I think that really helped. 

“Next for me in the pâtisserie world: I want to get better at chocolate and sugar showpieces and to grow as a pastry chef. I’m looking forward for more and new challenges and to bring new skills into the Ned. I am already thinking about how we can elevate the Ned and its desserts, especially the afternoon tea.”

Barbosa, head of pastry at Vacherin (pictured above, left), added: “Being part of Bake Off: The Professionals 2025 has been the most challenging and exciting experience of my career so far. It was intense but incredibly positive and rewarding. The show pushed me to learn new techniques, reimagine traditional methods, trust my instincts, and find creative ways to bring my vision to life. It has undoubtedly made me a better head chef. I’m especially proud to represent pastry chefs and chefs working in the contract catering sector.”

Akitoye said: “Being on Bake Off: The Professionals was one of the most intense, inspiring and rewarding experiences of my career. It pushed me to refine my technique, trust my instincts, and stay creative under pressure. The level of talent in that kitchen was incredible and I walked away not only a better chef but also more confident in my style and vision.”

Applications for Bake Off: The Professionals 2026 opened earlier this month.