Might have an answer, as a fan of the show:
In the first season they toured around a bit instead of setting up shop in the backyard of a mansion. It was a neat idea. I wager the initial intention was to celebrate the locations many of the bakes came from as well as the food itself. Mel & Sue would wander around the town interviewing bakers and talking about the history of whatever the bakers were making.
But I imagine the logistics of moving a giant tent every episode with a dozen mini-kitchens in it wasn’t worth the hassle. Season 2 was the first time they set up behind a mansion.
I think they stuck with it because it’s relatively easy to rent some space in a field somewhere scenic and set up shop. Different locations keeps things fresh, and the gentle “nature” aesthetic matches the vibe of the show (imo).
Trex202@lemmy.world 3 days ago
It’s cheaper than aircon, do you know how hot a room gets when they turn on 32 ovens?
queerlilhayseed@piefed.blahaj.zone 3 days ago
Didn’t even think about all that heat. I bet fire safety is a significant factor too.
HeyThisIsntTheYMCA@lemmy.world 3 days ago
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Canonical_Warlock@lemmy.dbzer0.com 2 days ago
Not to mention, indoors you have to worry about building code issues. Ansel systems, air exhaust, air makeup, etc. In a temporary structure none of those codes apply. The last thing you want to do is publicly televise breaking the law.
Shindo66@lemmy.world 2 days ago
That is really a good point
bigbangdangler@reddthat.com 1 day ago
This has got to be the answer.
Also, it’s just kind of a vibe having everyone be sort of outside. It would feel different in a studio kitchen.
FiniteBanjo@feddit.online 3 days ago
Good call, I was thinking perhaps humidity.
ivanafterall@lemmy.world 2 days ago
Extremely valid point.