At just 17 years old, Charlie Mawson isn’t just dreaming about his future—he’s baking it from scratch. While most of his classmates are focused on finishing school, Charlie has already launched his own patisserie-style bakery in the heart of Euroa, Victoria. With a head for business and a heart rooted in his family’s long-standing baking tradition, he’s proving that age is no barrier when it comes to chasing a dream.

The scent of rising dough has been part of Charlie Mawson’s life for as long as he can remember. While most kids were still figuring out what they wanted to be when they grew up, Charlie had already found his second home—inside the family bakery.

“I didn’t have to stay home. I got to go and help everyone else at work. I was around five years old when I started. I wouldn’t do much, just sweep and clean some dishes. And I just kept working there, I felt good helping out people,” Charlie says.

That sense of purpose and belonging stuck with him. Over time, his curiosity grew into confidence, and his hands-on experience became a foundation for what would become his first business venture.

With a clean white shopfront and a display full of lemon meringue, Biscoff treats, and his signature Charlie’s Chocolate Cake, the space has quickly become a destination for sweet tooths and supporters alike.

Charlie’s move into entrepreneurship wasn’t exactly textbook. He was in Year 10 when the opportunity first presented itself.

“Last year there was an opportunity. There was a vacant shop down the main street and I decided this is it. I’ll give it a shot,” he says.

Charlie’s is becoming a popular destination in the small town

Beginning from scratch

With minimal resources and plenty of determination, Charlie began pulling together the elements of his dream. He sourced second-hand bakery counters on Facebook Marketplace and tapped into the experience of his parents, who run a chocolate shop in Bendigo and a bakery in Euroa. Their support helped ease the process, but the work was still very much his own.

Behind the thoughtfully curated menu lies months of groundwork—lease negotiations, fit-outs, council permits, and countless late nights. While some, especially at a young age may have been intimidated, Charlie was willing to put in the work, embracing it all as a learning experience.

“You have to find a building, and you’ve got to do a lease through all these real estate agents. There’s a lot of legal things to do and making a company and getting your business name. Health inspectors come in and tell you have to change things to make it food grade,” Charlie says.

Opening day, after a five-month lead-up, was a moment Charlie won’t forget. Despite Charlie’s having a somewhat quiet opening—without excessive marketing or social media advertising—customers rushed to the store to see what was on offer.

“On the opening day, just seeing everyone coming in and congratulating me—it was a pretty good feeling,” he says, reflecting on the moment the doors first opened.

Euroa is a small town, and unlike bigger cities where bakeries line every corner, there are only a handful of local options. That made Charlie’s new patisserie-style bakery feel both fresh and exciting—especially for those craving something beyond the usual country fare.

Charlie’s vision was clear: to offer a modern take on traditional baking, with refined presentation and premium-quality products that would stand out in a regional setting. Rather than competing directly with his family’s more casual, country-style bakery, Charlie wanted to create something distinctive.

“We wanted to offer something a little different than regular bakeries, have a bit more of an offering,” he explains.

“I looked online and saw some ideas and was lucky enough for the Mawson pastry chef to make them for me.”

From elegant tarts to decadent chocolate slices, every item on the menu is chosen with intention. While the baking is done off-site at the family bakery due to the limited kitchen space in his store, the product range is carefully curated to reflect Charlie’s unique brand and style.

“The Charlie’s Chocolate Cake is definitely my favourite. It’s just beautiful and it’s our best seller. The Belgium Hot Chocolates are another great thing as well,” Charlie says.

Despite his age, Charlie takes full ownership of the business side. From managing stock levels and setting rosters to customer service and shop presentation, he handles it all. His parents supply him with ingredients, which he pays for, but every business decision—from the look of the shop to the day-to-day operations—is his.

“They supply all the products. I buy it from them,” he explains.

“The interior design—we had a bit of back and forth about it—but yeah, what I thought would have been good, I put in.”

Charlie Mawson

Getting down to business

Time management is crucial, especially as Charlie balances school and business. He attends school 45 minutes away and works hard to keep his academic commitments from clashing with the demands of running a shop.

“I try to get all my schoolwork done at school and any homework during recess or lunch,” he says.

“So then after school, I’ve got enough spare time to do any after-hour jobs.”

With Charlie keeping his business and study separate, his peers and teachers were completely surprised to hear he had opened a bakery. Rather than sharing on his own accord, it was the local news that notified his classmates of Charlie’s recent business venture.

“They [friends] all messaged me that night saying, ‘oh, congrats. I didn’t know this’, and they’re all pretty shocked. And some told me it was pretty inspiring a 17-year-old was doing it all. So yeah, all pretty excited for me. Pretty happy for me,” Charlie says.

And as if school and business weren’t enough, Charlie still finds time to help out on the family farm.

“When I’m not doing any work or schoolwork, I like to go out to the farm and help out my dad. We do have some farm work like feeding the cows, and I just like helping out the family,” Charlie says.

Managing staff is another part of the job—and most of his team members are older than he is. But Charlie says that hasn’t been an issue. His calm confidence and experience in leadership roles, including debating and school projects, help him navigate those relationships with ease.

“My staff are quite a bit older than me, but they do respect me still,” he says.

“One of the biggest things in the business is the staff. I’m at school the whole week, and having good staff and a good relationship with them is key. Just keeping them happy and giving them clear instructions helps them feel supported even when I’m not there.”

There is a full range on offer

When asked what advice he’d give other teens with entrepreneurial dreams, Charlie keeps it simple—but sincere.

“I would tell them all, just give it a go,” he says.

“If you find something you’re passionate about, just try. Even if you don’t make much money out of it, it’s a good learning experience. It teaches valuable lessons at the end of the day.”

Much of Charlie’s drive comes from the example set by his parents. Unlike many families where money talk is off-limits, the Mawsons were open about the behind-the-scenes aspects of running a business—and Charlie soaked it all in.

“They’ve never been shy to show me all the figures—profit and loss—and help me understand it all,” he says.

“A lot of parents try to keep money separate from their kids, but we’ve always talked about those things. I think it sets you up better for the future.”

Although the bakery has only opened recently, it has grown into a place for the Euroa community to connect and enjoy some delicious treats. At such a young age, Charlie has achieved a dream many bakers take their lives to do. And he’s not stopping.

“Who knows, in five years’ time it could be a franchise. Maybe I open a few more shops. The world is my oyster.”