Baking alumni return to VIU to help build the “big bar”

Students who graduated from VIU’s Professional Baking and Pastry Arts program are excited to come back to the university this week to help create the world’s largest Nanaimo bar along with current students.

Erik Cessford, Hannah Palmer, Faithe Haley and Elleora McKay were all part of a group of students who dreamed up the idea of bringing home the world record for largest Nanaimo bar. The four alumni are making the trip to the Island to help reclaim the record for the sweet dessert. Hannah and Elleora are journeying thousands of miles from Scotland just to be part of the big event.

“When we realized the world record for the largest bar belonged to someone in Ontario, it just didn’t seem right to us,” says Hannah. “It’s been amazing to see Chef Weber run with the idea. It’s such a spectacular way of bringing attention back to VIU and boosting a program that we all loved so much.”

Hannah is a pastry chef at Monachyle Mhor, a boutique hotel in the Scottish Highlands. She is part of a small kitchen team that focuses on using produce from both the on-site garden, farm and surrounding forest. She started baking at a very young age and says she was influenced by her mother and grandmother. Hannah took time off after high school and spent a few years travelling and working both in and out of the hospitality industry before beginning technical schooling at VIU. 

“I heard great things about the program at VIU and after touring the facilities it was definitely my number one choice,” she said. “The program prepared me for many things like production schedules and time management, as well as working with a large number of colleagues. Our second-year studies focused on hospitality management such as stock management, budgets and professional communication, which really prepared me for more leadership positions.”

Erik grew up in Victoria and came to VIU because of his passion for baking. 

“The two years I spent in the program, as well as my participation in the Skills Canada competitions, opened my eyes to the possibilities of the industry and gave me a strong foundation to build upon post-graduation.” 

Erik is now a full-time chocolatier for BETA5 Chocolates in Vancouver. He is excited to participate in what started as a joke idea to make the world’s largest Nanaimo bar. 

“The amount of work our instructors and the program have put it into this effort has no doubt been massive,” he says. “I am more than ready to do whatever is needed of me on the day.”

Faithe Haley wanted to be a baker since the age of eight and is currently working towards Red Seal certification, a nationally recognized level of expertise and skill in the baking trade. 

Faithe came to VIU to learn the basics of baking and to help determine what to specialize in.

“The first year I gained knowledge and skills in different types of baking and techniques, and we learned about managing a station, time management and large-scale production baking,” they said. “Over the second year I continued to develop my skills, learn advanced techniques and was able to experiment with different recipes. I also gained insight into the business side of owning a bakery which included management, human resources and designing a bakery, which led to us opening a pop-up high tea.”

Faithe completed level three in the program in January and now works at a popular eatery in Ladysmith, the Old Town Bakery. They were surprised to learn Chef Aron was turning their idea for the big bar into a reality. 

“To me the World’s Largest Nanaimo Bar was just a silly little idea, but now not only do I get to share it with those who helped me become the baker I’ve always wanted to be, but I get to share it with everyone,” they said. “But, what’s important to me is that I get to help bring new equipment to new students and share my love of baking. Secretly, there’s a little part of me that hopes this can inspire someone else to love baking.”

Elleora McKay is also making a long journey back to Nanaimo for the event. She is a pastry chef at The Fife Arms in Braemar, Scotland, and says coming to VIU was one of the best decisions she ever made. 

“I chose to come here because of the beautiful location, small class sizes and the strong industry-aligned accreditation it offers. The hands-on training, passionate instructors and invaluable career support all played a key role in helping me get to where I am today.” 

Elleora says she is thrilled to be part of creating the world’s largest Nanaimo bar. 

“Not only to showcase our students’ skills and reconnect with fellow alumni and instructors, but also as a fundraiser to help the program purchase new equipment.”

Students have been working all week to build the record-breaking 1,100-pound bar. The base of graham-cracker crumbs, cocoa powder, nuts and coconut, and the middle layer of custard-powder-flavoured buttercream will be prepared a few days ahead of the event and spread out on the forms while the chocolate topping will be poured on May 17 with the community watching and cheering the students on. Everyone who attends will get a slice of the bar.

To learn more, visit the world’s largest Nanaimo bar homepage.