Black Star Pastry Newtown
Black Star Pastry makes all of its pastries by hand, using seasonal ingredients and never opening any tins.
It’s this attention to detail that has seen his small character-filled Newtown patisserie gain a cult following since opening in 2008. A second warehouse-style store is located in Rosebery, and a third is tucked into Kinokuniya bookshop in the CBD. And new ones are opening across Sydney constantly.
Founder Christopher Thé already had a strong reputation as a pastry chef before opening this venture, having worked at Bel Mondo, Claude's and Quay restaurant. And although Thé sold out of the business in 2019, his uncompromising attention to detail and commitment to painstakingly sourced ingredients are still a core part of Black Star.
Black Star’s most iconic dessert is the beloved strawberry-watermelon cake, comprising two layers of almond dacquoise, fresh whipped cream, watermelon, strawberries and red grapes. It is surprisingly light and refreshing. Another favourite is the orange cake with Persian fig, adorned in rich cream-cheese icing, dried figs, pistachio and rose petals.
Black Star also has savoury baked goods, including the popular slow-cooked lamb-shank and red-wine pies. The coffee from specialty roaster Little Marionette is a drawcard itself.