Christopher Thé

Director at Black Star Pastry
Participating in their 1st CEO CookOff

SEE WHAT CEO COOKOFFTM IS ALL ABOUT

I'm helping OzHarvest raise $3,000,000 to feed those in need in the OzHarvest CEO CookOff

I'm participating in OzHarvest's 2019 CEO CookOff, where top CEOs, chefs and companies work together to make a difference to Australia’s most vulnerable and reduce food waste.

We'd love your support in helping our organisation reach our fundraising goal! Every $1 donated to OzHarvest means they can deliver 2 meals to those in need.

Watch the video to see what this means to the people OzHarvest helps.

Stay tuned for the journey!

My Bio

Black Star Pastry opened its first bakery in colourful and unconventional Newtown, a vibrant inner Sydney neighbourhood with a thriving music, theatre, design and restaurant scene. The Newtown store, no more than a side street nook, fast established itself as a hipster-haunt, pumping our pies and coffee for this bohemian burrow’s residents.

In 2008 founder Christopher Thé, a trained chef and pâtissier, created the Strawberry Watermelon Cake for a friend’s wedding - constructed with layers of dacquiose, watermelon and rose-scented cream. This sweet sensation was an instant hit and quickly rose to fame. The recipe was soon published in Gourmet Traveller, and Black Star also made its way onto Lonely Planet’s Sydney Travel Guide, and in-turn onto the radar of Sydney’s three million plus international tourists.

Then Instagram happened!

2012 was the year Instagram went mainstream, seeing a meteoric rise from 5 million to 50 million users. Black Stars click-then-consume cake, already a Sydney favourite, rode the content wave and was one of the first Australian products to go viral on this burgeoning platform. By early-2013, 300 metre queues outside of the Newtown store became common-sight as the Strawberry Watermelon cake captured international attention. It was the dessert de jour and declared “the world’s most Instagrammed cake.”

Mirroring the Strawberry Watermelon Cake’s success, in May 2013, Dominique Ansel Bakery, in New York's Soho neighbourhood, launched the Cronut, a croissant-doughnut creation. By their third day, a line of over 100 people had formed outside the shop to buy and try.  

In 2014 Black Star opened its second store in Rosebery, and its third store in Sydney’s CBD soon followed.

Iconic status confirmed, Black Star Pastry now boasts four bakeries in Newtown, Rosebery, The Entertainment Quarter and Sydney's CBD, shifting 20,000 slices of its Strawberry Watermelon Cake a week.  Recent pop-ups in Melbourne, Hong Kong, Singapore and Japan were met with a frenzy of interest as local pastry fans got their first taste of Black Star's culinary creations.

And this is just the beginning…

My Achievements

$5,000 raised – Halfway there!

$10,000 raised – Target reached!

Target Increased

$50,000 raised!!!