Out of curiosity: what does mead brewed with baking yeast taste like?

I've always brewed mead with Bayanus champagne yeast. For me, it produces a lovely clean flavour that lets the honey shine, and it can also take a beating temperature wise. It's never let me down.

However, I've heard of people using regular baking yeast for brewing. Surely it'd be okay for beer, but I'm not sure how it would taste in something delicate like wine, mead, or cider.

Has anyone had success with brewing mead with baking yeast? It'd certainly save money.....