The Caribbean culinary scene is set to witness formidable representation from Antigua and Barbuda as nine of its distinguished bakers advance to the 2026 Caribbean Baking Awards. Nominations for the prestigious event concluded on February 1st, positioning these artisans for regional recognition.
Leading the contingent is Carlonar Gerald from Beaucar’s Bakery and Patisserie, who achieved an impressive four nominations across diverse categories: Innovative Baker of the Year, Best Vegan or Plant-Based Baker, Pastry Chef of the Year, and Cake Hero.
The nominee list features both returning champions and emerging talents. Lana Williams of The Purple Rose Batter, who secured the Cake Hero title in the previous cycle, returns to compete for Innovative Baker of the Year. Similarly, Timoy Titus of Teez Delights, recognized for Best Cake Designer, builds on his 2024 achievement where he placed third in the Best Cake in Show category during the inaugural awards in Tortola.
Additional national representation includes Rolanda Hyde of Confection Connection 268 and Sammona Hillhouse of Mixing Bowl Delights, both contending for Best Cake Designer. Hyde further demonstrates her versatility with an additional nomination for Best All Buttercream Designer.
The breadth of Antiguan talent is further evidenced by nominees across specialized categories: Rochelle Rovedas of Little Rock Confections (Best Bakery Shop of the Year), Cheni Greene of Sweet Things with Cheni (Best Learning Experience), Danielle George-John of Sweet Dreams Anu (Best Sculpted Cake), and Gabrielle Thomas of The Vanilla Orchid (Pastry Chef of the Year).
This baking showcase extends beyond Antigua and Barbuda, featuring over 60 nominated culinary experts from 14 Caribbean territories. The awards process will incorporate public voting, opening on March 1 and running through April 1, 2026, allowing for community engagement in celebrating regional baking excellence.