At just 17 years old, Charlie Mawson isn’t just dreaming about his future, he’s baking it from scratch.
While many of his peers are focused on finishing school, Charlie has already opened his own patisserie-style bakery in Euroa, Victoria, combining business drive with a deep-rooted family passion for baking.
The smell of fresh dough has been part of Charlie’s life for as long as he can remember.
From the age of five, he spent time in the family bakery, starting with small jobs like sweeping floors and washing dishes.
What began as helping out soon developed into a strong sense of purpose.
“I didn’t have to stay home, I got to go and help everyone else at work,” Charlie said.
Over time, that early exposure built confidence and hands-on experience, laying the foundation for his own business venture.
Charlie’s shopfront, clean and modern, features a selection of eye-catching treats - from lemon meringue and Biscoff creations to his popular Charlie’s Chocolate Cake.
The store has quickly become a local favourite, offering something fresh in the small-town bakery scene.
The idea took shape while he was in year 10, after noticing a vacant shop on Euroa’s main street.
“I decided this is it, I’ll give it a shot,” he said.
With limited resources but plenty of determination, Charlie sourced second-hand equipment through Facebook Marketplace and leaned on his parents’ experience.
His family runs both a chocolate shop in Bendigo and a bakery in Euroa, providing guidance - but the business itself is his own.
Setting up the bakery took five months of preparation, including navigating leases, permits, fit-outs, and health regulations.
While the process might overwhelm many, Charlie embraced the challenge.
“There’s a lot of legal things to do - making a company, getting your business name, and meeting food standards,” he said.
Despite a low-key opening without major marketing, word quickly spread.
Opening day brought a steady stream of customers eager to support the young entrepreneur.
“Seeing everyone come in and congratulate me, it was a pretty good feeling,” he said.
Charlie’s vision is to offer a more refined, patisserie-style experience, different from traditional country bakeries—including his family’s.
Drawing inspiration from online ideas and working with a pastry chef, he created a curated menu focused on quality and presentation.
While products are baked off-site at the family bakery due to space limitations, Charlie carefully selects everything to reflect his brand.
“The Charlie’s Chocolate Cake is definitely my favourite, and our best seller,” he said.
“The Belgium hot chocolates are another highlight.”
Despite his age, Charlie manages all aspects of the business, including stock, rosters, customer service, and shop design.
Though his parents supply the baked goods, he purchases them independently and makes all key business decisions.
Balancing school and business requires discipline.
Charlie travels 45 minutes to school and completes most of his work during the day to keep evenings free for shop responsibilities.
“I try to get all my schoolwork done at school so I’ve got time after to work,” he said.
Though only recently opened, the bakery has quickly become a gathering place for the Euroa community.
And Charlie isn’t slowing down.
“Who knows in five years it could be a franchise,” he said.
"The world is my oyster.”