Paul Hollywood: City Bakes - Episode Guide

In New York, Paul Hollywood discovers how doughnuts have been recreated with fresh, innovative flavors. He also meets Jim Lahey, an internet sensation for inventing a new, unbelievably simple way of baking bread at home.

Paul Hollywood is excited to visit Paris for the first time, and sees the classic croissant and baguette baked in their origin city. He also turns the classic eclair into a "Choux Eiffel Tower" to create a stunning special occasion bake.

At London's historic Cliveden House Hotel, Paul Hollywood recreates his idea of heavenly baked perfection, the Classic Afternoon Tea. Paul's scones are light, his sandwiches cut just-so, and his beautiful cakes are no bigger than three bites each!

Braving sub-zero temperatures, Paul Hollywood is in St. Petersburg, sampling layered Honey Cake and Vatrushka, a delicate curd tart. Yet it's the Russian pies, with intricate pastry patterns covering sweet and savory fillings, that steal his heart.

Paul Hollywood is in Naples, Italy, the home of pizza! He also discovers the Neapolitan rum baba -- a light yeasted bun in rum syrup; and the multi-layered sfogliatelle -- filled with fruit and cream. Later he bakes a classic dark chocolate Caprese Cake.

In Copenhagen, Denmark, Paul Hollywood meets Mette Blomsterberg, a local baker and celebrity. She teaches him how to make Kranskake, a tower of delicious almond cookies, that's easy to make, yet makes an impressive centerpiece.

Paul Hollywood meets up with his friend, Omar Allibhoy, a Madrid, Spain, native who knows all the best places to eat in this capital city. At a bakery set up to supply the Spanish Royal Family, Paul finds traditional choux pastry treats filled with a sweet cream.

Paul Hollywood is in Warsaw, Poland, discovering a cafe scene at Odette that would out-do even the best Paris can offer. With head chef, Jarek Nowakowski, Paul creates a new take on the Polish babka, a sponge flavored with citrus, honey and coconut.

Paul Hollywood is in America's original seaside resort of Miami. Here he gets the chance to create his own version of the classic Florida key lime pie using a delicious but deceptively simple recipe.

Paul Hollywood is in Munich, Germany, where he learns the secret of its famous pretzels, tries baumkuchen, and makes a delicious beer hall favorite, a Dampfnudel dessert that's traditionally served hot with black cherries and custard.

In this episode Paul looks back over his incredible journey into the baking of the some of the world's leading cities and showcases his favourite City Bakes, inspired by his visits.

Paul showcases some of the inspirational characters that opened his eyes to the depth of baking heritage around the world, including Junior at El Brazzo Fuerte in Miami - Junior, just 25, runs a thriving bakery still making the Cuban bakes handed down to him from his Grandfather; Fany Gerson at Dough Doughnuts in New York, using her Mexican American heritage to make new flavours of doughnut never seen before – from Hibiscus to Taquila; Mette Blomsterberg in Copenhagen, who explains the secret to Scandinavian happiness – something called Hygge; and the irrepressible restaurateur Gennaro Contaldo in Naples.

In this episode Paul looks back over his incredible journey into the baking of cities across the world, and showcases some of his favourite moments spent with his shirt sleeves rolled up, baking with the bakers themselves.

Paul visits the historic Sicilian capital of Palermo and discovers its rich street culture. He explores Arabic influenced food markets selling local specialities and learns the secret of making perfect, crispy and creamy cannoli.

For the first time ever, Hollywood goes to Hollywood as Paul explores baking in Los Angeles. In this city, known for its crazy health fads and celebrity culture, Paul discovers that it's also rich in incredible bakes.

Paul learns new facts about soda bread from the Irish chef and author Clodagh McKenna, meets a potato fanatic who cooks with historic Irish varieties, and admires unique bakes created by the head baker at the Merrion Hotel.

Paul discovers that Antwerp is pure foodie heaven, full of everybody's favourites, like chocolate, potato fries or waffles, but in outstanding quality. Inspired by Antwerp's bakers, Paul creates two new recipes of his own.

Paul returns to Cyprus, the island he called home for six years. He visits its capital city of Nicosia to show viewers the baking culture he knows intimately and loves dearly.

In Iceland's capital city, Paul bakes using volcanic geothermal energy, meets food writer Eva Laufey who introduces him to the country's unique Skyr yoghurt, and creates two of his own bakes inspired by Iceland.

Paul visits San Francisco, home to one of America's most iconic bakes, the sourdough. Inspired by the city, Paul creates bread and butter pudding, and cheese and olive bread.

Paul explores an area previously unknown to him, Norwegian baking. After a helicopter ride to see how Bergen sits within the landscape, he meets a family who bake national treats and creates his version of two of Bergen's favourite bakes.

Paul finds a route through the history and cultures of Jerusalem by spending time with bakers who create incredible flavours for their communities. Inspired, Paul creates Jerusalem bagel bread, and almond and pomegranate loaf cake.

Paul gets a guided tour around Cape Town's best baking hotspots from fellow Food Network star Siba Mtongana. Later, Paul creates two bakes of his own: Earl Grey milk tart and BBQ meat pasties.