Black Star Pastry owner Christopher Thé loves delivering flavours so good they make time stand still. He makes all his pastries by hand, using seasonal ingredients and never opens 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.
Thé already had a strong reputation as a pastry chef before opening his venture, having worked at Bel Mondo, Claude’s and Quay restaurant. Everything he creates is designed to contain maximum flavour without the use of additives or dyes.
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.