Things YOU MUST NOT DO when baking with Tasteless Baker AKA Senor Kane

Things YOU MUST NOT DO when baking with Tasteless Baker AKA Senor Kane

Author: Dub & Nectorious Papi October 22, 2024 Duration: 1:00:32

DISCLAIMER: Today's episode may contain more profanaties than usual. VIEWER DISCRETION ADVISED.


In today's episode we’re joined by a very special guest Tiktok viral sensation Kane Bergman aka Tasteless Baker aka Senor Kane aka Bready Mercury.


Kane travels from Sydney to join us amid his national book tour, Good Fkn Dough, which is out now! Kane talks how he started baking, about his rise to fame, and the challenges he faced while writing the book!


We feast on Senor Kane's favourite recipes to the toughest baking moments, and even his wildest baking creations, that may or may have not made him vomit. Plus, Kane shares his thoughts on Sydney’s food scene, he and his wife's guilty pleasures, and some baking tips for aspiring bakers as well as answering some ethnic Greek or Italian questions!


Good Fkn Dough is available here and wherever else you get books!


You can follow @tastelessbaker on all platforms to keep up to date with Kane!


You can also follow @threefoodguys for all your podcast news and clips!


DISCLAIMER 2: Ange was unfortunately sick this EP. He will be missed but back next episode.

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There's a particular kind of conversation that happens when people who are genuinely obsessed with food get together, and that's exactly what you'll find on The Food Guys Podcast. Hosts Dub and Nectorious Papi don't just review meals; they dive headfirst into the entire universe of what we eat. Each episode feels like pulling up a chair at a lively table where the topics range from breaking down the latest fast-food menu item to heated debates about beloved or despised ingredients. The discussion is always grounded in a real passion-they love to talk about food just as much as they love to eat it. You'll hear more than just their opinions, though. They regularly bring other voices into the mix, from well-known names in the food industry to local business owners and fellow food lovers. These conversations are packed with the hosts' natural chemistry, which means plenty of laughter, friendly banter, and the occasional good-natured argument. Tuning into this podcast is like getting an insider's look at food culture, served with a side of humor and genuine curiosity. It’s a show for anyone who thinks about their next meal while they’re still eating the current one.
Author: Language: English Episodes: 100

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