Meet the 2024 Greatest Bakers

In the world of baking, where flour and sugar transform into art, the Greatest Baker 2024 competition emerged as a testament to passion and purpose. Hosted by Colossal, this annual event brings together a diverse group of bakers, each one eager to earn the esteemed title, win a $20,000 prize, and share a moment with Brian Hart Hoffman at the Bake from Scratch test kitchen. But beyond the excitement of the competition and the sweet rewards, there’s a deeper purpose at heart—raising awareness and funds for The Andrew McDonough B+ Foundation, an organization dedicated to supporting families of children bravely battling cancer.

“The Greatest Baker competition isn’t just about standout sweets—it’s about the incredible people behind them,” Brian says. “They are brimming with talent, grounded in heart, and remind us that baking is more than a craft; it’s a calling. And through their passion, we’re also supporting a cause that matters deeply—helping children and families face the unimaginable with strength, hope, and love.”

As the aroma of freshly baked cakes fills the air, the Greatest Baker competition reminds us that baking is more than a culinary art; it’s a vessel for change, a medium through which we can touch lives and foster hope. Through flour-dusted aprons and sugar-coated smiles, these bakers have not only crafted delectable treats but have also contributed to a legacy of positivity and support for those who need it most.

Ali Stanko finds joy in the sweet and simple moments of baking—especially when it brings people together. A human resources manager and accounts receivable specialist by day, she spends her free time in the kitchen, whipping up nostalgic, comforting desserts for family and friends.

Her earliest inspiration came from her mom, who baked every birthday cake in their house, and from marathon sessions of Cake Boss. “I always got to help my mom,” she says. “She’s the most creative person I know, and I learned so much from her.”

Ali’s baking style is creative, comforting, nostalgic, and fun. She loves cupcakes, bakes with butter, and relies on tips passed down through generations—like her grandma Kate’s applesauce trick for keeping cakes moist. Room temperature ingredients are a must.

She and her boyfriend, Garrett, share the kitchen, with him taking the savory lead while she handles dessert.

In five years, she hopes to have her own baking brand. In 10? Maybe a cookbook, maybe a brick-and-mortar bakery. But no matter what, she hopes to keep doing what she loves while still working at her family business.

When she’s not baking, Ali is soaking up time with loved ones and her dog, Dakota. Whether it’s getting a pedicure with her friend Kaisa or spending time with Garrett’s family, she says, “I’m surrounded by the best people I know. They make everything fun.”

HER BAKING ADVICE? “Start simple and have fun. Mistakes happen. That’s part of the process.”

At 24, Nayelli Cuevas is a pastry cook and server at a golf resort in North Carolina. Her love for baking began not with sugar but with savory food—watching her mother and relatives cook vibrant meals by intuition. “They never used recipes. It amazed me,” she says. “But I needed a little more structure, so I turned to baking.”

The transition felt natural. Baking gave her both the guidelines she craved and the space to explore. She began experimenting, baking things she’d never tried before, and found pure joy in the process. “It was so rewarding to see my family’s reactions when something turned out well,” she says. “That comfort I felt in baking made me truly happy.”

She trained at Johnson & Wales University and describes her baking style as experimental, artistic, cutesy, and decadent. Her go-to flavor trick? A dash of instant coffee in chocolate-based pastries to deepen the richness. Her signature dishes include tamales and banana chocolate espresso muffins, and her dream is to one day open her own bakery—name still pending.

If she could bake with anyone, it would be pastry legend Amaury Guichon. “His work is incredible. I would love to learn how to create on that level.” When she’s not baking, you’ll find Nayelli at the gym, at the beach, or surrounded by friends and family.

Kat Oliveira Martins Guerrero’s journey began at her grandmother’s apron strings, in a Portuguese kitchen where sausages hung from the rafters and sweets were made by hand. “She was the heart of our home,” Kat says. “Everything started in the kitchen.”

Now a mother and the owner of a cleaning business, Kat is working toward a dream bakery of her own. Her style is homespun and heartfelt— creative, artistic, and infused with memory. Her go- to bake? Homemade bread. And if she could bake with anyone? “Jesus. Who better to learn from than the one who multiplied loaves?”

Nicole Restrepo is a force—part athlete, part artist, all heart. A 21-year-old college student and philosophy/psychology double major, she competes in hammer throw by day and runs her family’s bakery in Vancouver, Washington, by night. “I was 15 when I started baking in our store,” she says. “Now, I run the bakery department.”

She’s earned medals at the IBIE Pillsbury Cake Decorating Competition, and she’s only just getting started. With no formal training, Nicole has learned through passion, apprenticeship, and long hours alongside her mother and cousin, both skilled bakers. Her signature bake? Tres leches cake—extra moist thanks to a trick with a fork and a good pour.

Some bakes have finesse; others have flair. And then there are those rare creations that hum with something deeper: a sense of place and purpose. And then there are those rare creations that hum with something deeper; a sense of place and purpose. Nilah DeLetto-Howard’s cake an elegantly unruly twist on the classic Black Forest—was chosen as the Critic’s Pick by Bake from Scratch editor-in-chief Brian Hart Hoffman in the 2024 Greatest Baker competition. It wasn’t just delicious; it was personal.