Port Adelaide-based Mayfair Patisserie is about to change hands for just the third time in 100 years.

Owner Phil Donnelly purchased Mayfair Patisserie in 2014 at just 21-years-old, and spent the next 12-and-a-half years growing the bakery from a beloved shopfront into a prominent artisan wholesale operation. Partnerships with prominent SA business Beerenberg, as well as The Art Gallery of South Australia and The Ghan followed, however, Phil said it was actually a product conceptualised during the Pandemic lockdown that came to define Mayfair Patisserie.

“I pivoted to recognise the success of the Gluten Free Baked Cheesecake and workshopped that to become a product that went on to become the top-selling bakery item in multiple Foodland, Drakes and Tony & Mark’s locations,” he said.

“It’s now being distributed across New South Wales, Queensland, Victoria, and the Northern Territory.”

However, Phil said the commercial story is only part of the picture. He has also trained more than 110 students and many completed apprentices through Mayfair’s kitchen, and also co-designed the commercial kitchen and cafe at Yitpi Yertpultiku – Port Adelaide’s First Nations Cultural Centre.

Phil said the new owners would take over a business in genuine growth.

“…not a heritage piece kept alive by nostalgia, but a production operation with a national distribution pipeline, a product line with interstate traction, and plans already in motion for an expanded gluten-free production facility,” he said.

The keys to Mayfair Patisserie are set to change hands on October 1, 2026.