Couple Made Baking Show Semi-Finals
Whether it was their dark bark and snow chocolate yule log with mascarpone filling and Iranian pistachios or their saffron orange trifle with cardamom, the culinary creations of Susan Gravatt and husband Saman Zomorodi were a big hit with the judges on Hallmark Channel’s “Baked With Love: Holiday” show.
“What [the judges] really like about you two is that you really go for it with your flavors,” host Tamera Mowry-Housley told Gravatt and Zomorodi on last week’s episode. “Your flavors are very diverse. I think that’s what sets you apart.”
The two aforementioned delectable desserts earned the pair top honors in the first and third episodes of the baking show contest series, which concluded Monday with the eighth and final episode.
BAKING PARTNERS Susan and Saman are flanked by contestants Rosa (left) and Gabie. Rosa and her baking-partner mother, Rosalina, were the winners of the $50,000 prize in the baking competition. The final episode aired Monday. (photo courtesy of Hallmark Channel)
The series, which aired weekly from Oct. 27 to Dec. 15, began with 10 pairs of baking contestants who were competing for a $50,000 grand prize and an opportunity to have one of their recipes featured on a future Hallmark Channel Christmas movie. One pair of bakers was eliminated each week, though one pair had to drop out for personal reasons so one week all of the bakers stayed on.
Gravatt, a Buena Vista native, and Zomorodi were one of four couples who survived into last week’s semifinal episode seven. In Monday’s finale, Rosa and Rosalina, a motherdaughter team from New Jersey, emerged victorious of the three remaining contestant pairs.
The series was filmed on consecutive days back in June in Cotswolds, England. The contestants were sworn to secrecy as to the results so it wasn’t until each episode aired that family members and friends knew who was eliminated each week. Ron and Martha Gravatt, retired Buena Vista school teachers who are Susan’s parents, didn’t know from week to week whether their daughter and son-in-law were to advance to the next episode.
Through the seven episodes that Gravatt and Zomorodi appeared, the judges, Irish celebrity chef Anna Haugh and New York Times cooking producer Vaughn Vreeland, seemed much taken with the couple and their mastery of flavors. As a result, the couple, both 2014 graduates of the University of Virginia who married in 2022, bested six other pairs of baking contestants.
In an email interview with The News-Gazette, Gravatt, a 2010 graduate of Parry Mc-Cluer High School, said she and Zomorodi, who now live in Washington, D.C., delved into their past experiences – her upbringing in Buena Vista and Zomorodi’s in his native Iran – in deciding what to bake during each episode.
“Much of our inspiration came from cuisines and flavors we grew up with, along with recipes I had already tested many times for my website [Susan Brings Desserts],” she said. “That was a huge help; having a dessert blog meant I already had reliable concepts ready to go. I knew I could lean on those foundations, and where there were gaps, we turned to family members for inspiration, ideas and recipes.”
Describing how the format of the program worked, she said, “A few weeks before filming, we received the general parameters for each of the creations we’d need to make in the second half of each episode. The first bake of every day, however, was a total surprise on set. You’re given the challenge and then typically have around 90 minutes to come up with an idea and finalize your plan. Think fast!
“Once we had those advance details for the planned bakes, we quickly began preparing and testing recipes that felt true to our flavor preferences while still meeting the show’s requirements.”
Even though her husband lacked baking experience, he quickly adapted to the challenges he faced. “Saman and I collaborated closely to test bakes or techniques that were both new or less familiar to us. Funny enough, Saman had only made one cake before this show, but he’s a quick and competent learner. So we agreed early on I would try to do all the baking that I could, and he’d jump in to assist with new concepts or techniques where I lacked expertise. He filled gaps there and provided hands-on help throughout. This division of roles worked well for us as we tried to stay organized in the short timelines for each bake.”
Learning to be fast on her feet was an attribute Gravatt came to embrace. “Although it was fun to prepare for the planned bakes in the second half of each episode, I actually really loved the surprise challenge at the start of every day. There was something energizing about having to think on your feet and trust your instincts.
“When we returned from filming, one of the very first things we made again at home was choux pastry. We’d never made it before the show, but it has a texture reminiscent of a croissant while coming together much more quickly, which made it especially satisfying to learn. It was new to me and just enough of a challenge to intrigue me without feeling too daunting.
“In general, one of my favorite desserts to make is macarons, so I was thrilled that we got the chance to do those in the semifinals. For the filling, we took inspiration from nut butters and spreads that Saman’s Dad makes. That felt like a personal and meaningful twist, and throughout the competition we were always looking for ways to incorporate flavors and ideas rooted in our families and the foods we love.
“The macarons point to a larger theme: with every bake, we tried to stay grounded in what we personally knew. Baking on the show felt, in a way, like tapping into the ‘best of” hits that we enjoy eating. We’d also look for opportunities to elevate and tweak flavors to suit our own palates.”
Gravatt described the lovely setting where the show was produced: “All of the filming took place in a really beautiful barn with picturesque rolling hills outside of it in the English countryside. Inside was a space completely transformed for the holidays, with a decorated Christmas tree and festive details throughout.
“One of the most memorable features was the pantry at the back of the barn. This is where contestants pulled ingredients for the surprise bake at the start of each episode. Everything there was what was available to us, which added an extra layer of challenge. At the same time, it was very well stocked, including dried apples, freezedried berries, nuts, sprinkles, peppermint, chocolate, and so, so many specialty ingredients. It was incredible; I wish I could have access to that pantry every time I bake!
“Each team had two ovens, and with all of them running at once as you’re also running around, the barn could definitely feel a bit toasty! But that became part of the fun: figuring out how to adapt and still produce something you were proud of under unusual conditions.”
She noted that much goes on behind the scenes in the production of the show. “Another neat aspect to this filming was working with the people on set who are responsible for sourcing ingredients for us. The culinary team was incredibly supportive and helped keep things moving.
“For instance, this team actually went to a greenhouse for us to find a particular type of mint that we used in our Baked Alaska! They’d also help quickly clean our workbenches between bakes and grab more ingredients for us on the spot during filming if we dropped something, ran out, or needed help for any reason. They were fantastic. While largely invisible on camera, they were essential and enormously talented people.
“The same was true of everyone on set, including the producers, people behind the camera, sound technicians, and everyone off-screen who made this show really sing.”
She said she treasures the friendships they made on the show. “While I fully expected to enjoy the baking itself, what surprised me most was how deeply I came to value the company of our fellow contestants. Production did a wonderful job casting people from across the country, spanning generations, backgrounds and baking styles.
“We learned so much from one another, whether it was flavor profiles from beautiful Asian-inspired desserts, southern delicacies, or traditional Italian treats, just to name a few. The experience bonded us in a way that’s hard to replicate elsewhere. We spent long hours on set, and that time was invaluable in forming real connections.
“We’re all still in touch and continue cheering on one another in our individual projects and lives. The people we met were one of the best parts of this whole experience.”
Gravatt said she and Zamarodi have learned a lot. “In a world and media landscape that can often feel heavy, one of the greatest privileges of this experience was being part of something genuinely joyful and feel-good. We felt an outpouring of support from people in our lives, and we remain deeply grateful for that encouragement. Saman and I were honestly blown away by it. Sharing weekly updates and hearing people’s reactions became a highlight of the experience.
“My website’s traffic and engagement increased throughout the show’s airing, but beyond numbers, the experience gave me renewed confidence and momentum. The show may be winding down, but I feel like I’m just getting started. That sense of optimism is a direct result of this experience and the confidence it gave me to keep building something I truly love.
“The show reaffirmed my passion for baking and reminded me how powerful it can be when shared with others. I hope to continue doing that through my website, classes, and more.”
She commented that “the outpouring of kindness and enthusiasm from everyone back home in Buena Vista and Lexington was truly overwhelming. I imagined people might enjoy watching the show, but what surprised me was the level of investment they developed in us and our journey.
“I really don’t have the words to express our appreciation for the immense support and love we received. It truly felt like a once-in-a-lifetime experience, and we hope we made everyone proud.”
