Season 2

Paul Hollywood visits the beautiful and historic Sicilian capital, Palermo. He explores the Arabic-inspired food markets and learns how to make perfect Cannoli.

Paul visits Hollywood for the very first time. He explores the Los Angeles baking scene. He meets locals and learns how to make some traditional baked goods.

Paul Hollywood learns about soda bread from the Irish chef and author, Clodagh McKenna. He also meets a potato fanatic and the head baker at the Merrion Hotel.

Paul is in Antwerp to learn about Belgian baking. He bakes delicious waffles, chips and chocolate. Plus, inspired by Antwerp's bakers, Paul creates his own recipes.

Paul rekindles his baking roots as he travels the globe in search of the family bakeries and corner delis which have created the baking heritage of entire cities.

Paul Hollywood's in Iceland's capital city, Reykjavik. He bakes with volcanic geothermal energy and meets food writer Eva Laufey, who introduces him to traditional baking.

Paul is in San Francisco, home to one of America's most iconic breads - sourdough. Plus, Paul visits a focaccia bakery and makes a savoury bread and butter pudding.

Paul Hollywood is in Bergen to learn more about Norwegian baking. He meets a local family who teach him how to bake traditional national treats and creates his own version.

Paul Hollywood is in Jerusalem where he learns about the city's baking culture and history. He then creates Jerusalem bagel bread and almond and pomegranate loaf cake.

Paul Hollywood gets a tour around Cape Town by Siba Mtongana. Plus, he bakes two Afrikaans classics with a British twist - Earl Grey milk tart and BBQ meat pasties.