Ep 60: Christopher Thé’s Reinvention: From Iconic Cake to a New Food Language

In this episode, Tawnya Bahr sits down with renowned pastry chef and longtime friend Christopher Thé, whose creativity has reshaped the way Australians think about desserts. From his early days at the legendary Claude’s to creating the world’s most Instagrammed cake at Black Star Pastry, Chris has always pushed boundaries. But after building a global phenomenon, he walked away — and in doing so, opened the door to a new era of artistry and authenticity. Today, Christopher invites us into his world at Hearthe, his Stanmore bakery and café dedicated to modern Australian baking and the use of native ingredients. He shares how his mindset has shifted from the ambition of his 20s, to the whirlwind of his 30s, and now to a more deliberate, grounded chapter where food language, artistry, and community are at the core. We explore: The lessons learned working under Tim Pak Poy at Claude’s The rise of Black Star Pastry and what it felt like to walk away Why Australian native ingredients are central to his baking today How Hearth reflects his values of connection, sustainability, and creativity The evolution of a chef’s mindset from 20s → 30s → now Balancing artistry with the practical realities of running a business The launch of his new book, Modern Australian Baking Reimagining the famous strawberry watermelon cake version 2.0 This is a story about reinvention, resilience, and the power of creating a food language that speaks from both heart and earth. Learn more about Hearthe: https://www.hearthe.com.au  Follow Hearthe: https://www.instagram.com/hearthe_aus/  Follow Christopher Thé: https://www.instagram.com/the_christopher_the/  This episode is proudly presented in partnership with UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com and www.unoxcasa.com @straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.