Taking the internet world by storm, The Tasteless Baker (otherwise known as Señor Kane) has become well known for his clean bakes, easy-to-follow instructions, and frank turns of phrase. We sat down with Kane to get the behind-the-scenes goss about The Tasteless Baker and learn more about his online store Señor’s Baguette.

Tell us a bit about yourself?
Why hello, my name is Kane but I’m more commonly known as Señor Kane AKA Tasteless Baker AKA Bready Mercury, and I am a content creator from Sydney, Australia. I make baking-related videos on platforms such as Tiktok and Instagram.

How did you get started in baking?
Well, I blame Godfather 2. I was watching it, probably for the 30th time, and my mouth salivated at the scene where Don Fanucci walks into the grocery store and Vito Corleone is cutting cheese in front of those beautifully baked bread loaves. I felt hungry and decided to bake Ciabatta from a random recipe online. True story.

Can you tell me a little bit about Tasteless Baker?
The Tasteless Baker channel is the epitome of “not giving a fu**” while baking. My philosophy has always been about personality authenticity opposed to recipe authenticity. This means being a REAL PERSON and not a culinary robot. You don’t need ingredients from the fu**ing Amazon Jungle or a flask of magic agua from the Isle of Capri to make amazing bread. I make processes easier while incorporating some level of humour. Whether that’s through innuendos or just the plain sight of my moustache. At the end of the day, I’m here to spread joy and fatten you up.

How does it feel now that that’s become such a viral online success?
It’s amazing. I think there’s still a huge amount of improvement and growth required before I personally would label myself or my content as a “viral online success”. I guess we could check back later in time and see how we’ve progressed with that.

One of your trademarks is that you use quite crass language in your videos. How did that come about?
By being myself. That “crass language” is just normal parley between friends and co-workers. Especially, where I’m from. It’s nothing special. They’re just words. It’s literally like that in a commercial kitchen, the only difference is I’ve turned on the camera. And on that note, I don’t consider it as a trademark of the channel, because there’s so much more to offer than just a few “fu**s” and “sh*ts”. Chuck those out the window and you’re getting smacked with innuendos, dark humour, proper recipes, HD videos, and no deceptive ads for products that I would never use.

I know that gets quite a mixed response online. How do you feel about that?
I don’t feel anything towards that. The scale is almost completely one-sided. The love for the content and recipes outweighs the opposition. And that’s what I focus on. I’ve said this many times before, I cannot control how someone feels as a result of me, being myself.

Can you tell me a little bit about Señor’s Baguette and your range of bread premixes?
Señor’s Baguette is my humble little online store that offers my handmade premixes. These premixes are designed to help those who have never made a single loaf of bread in their life. They are all measureless. This means you pour in the premix, fill up the cup with the liquids and pour in the yeast sachet. Bada bing, you’ve got yourself one of the best breads you’ve ever had in your life, minus the bullsh*t.

What has the reception been to this range?
Fantastic. And that could be because they really needed the assistance or they just really wanted to get their hands on Señor’s Baguette. Either way, it was designed to help any struggling bakers, and it’s definitely fulfilled its intended purpose and continues to do so. I’m very thankful for everyone who has purchased and/or continues to purchase as it helps fund the ingredients and equipment that is required to make my videos.

Where do you see yourself heading in the future?
I see myself doing exactly this. But at a larger scale. I create content in any way, shape or form. It’s what I live and breathe. But the doors are wide open, I could go in any direction. I love to keep busy. I control the camera, I do the editing, I do the baking, I do the marketing, I run the store, I provide the advice and I connect with creators. It’s all just good fun and I’m taking it one step at a time. I also have some very exciting projects lined up, so we’ll see what happens as we move forward but right now, I’m just focused on the present.

If you could offer one piece of baking advice to everyone out there, what would it be?
Let the fu**ing bread cool down when you take it out of the oven, for goodness sake!