Photos: Jon Wah.
Port Adelaide’s Mayfair Bakery and Patisserie has released four new hot cross bun-inspired treats just in time for Easter.
The bakery, which recently celebrated its 150th year of trading, has unveiled Hot Cross Tarts, Hot Cross Gluten Free Cheesecake, and The Hot Cross Berliner, as well as bringing back the much-loved Mayfair Original Hot Cross Bun Loaf.
The desserts sound decadent; The tarts are rich in Belgian white chocolate mousse, SA Riverland Sultanas, mixed spices, and house-made honey, and the Berliner is a donut filled with house-made crème patissiere and flavourful house spice mix.
The Hot Cross Bun Loaf, which has been a yearly special since 2019, is vegan, and has house-made spiced mix, blended into our bun recipe and baked into a loaf. It’s very popular, and local supermarkets have now copied the idea.
Phil Donnelly, Mayfair Bakery’s owner and baker, says the pastries line is great for seasonal treats.
“People get excited about specials when it gets close to Easter,” he says.
“When the weather gets colder, it’s time to bring in some Easter favourites.”
The bakery is known for sweets that accommodate many dietary restrictions, such as its gluten free cheesecakes and new vegan options. Gluten free cheesecakes include blueberry and vanilla bean, raspberry and Belgian white chocolate, and brand new Belgian chocolate, Nutella, and hazelnut baked cheesecake.
For vegans, Mayfair Bakery and Patisserie offers donuts, a pasty, a tea cake, and the brand new vegan sausage with tomato, basil, cracked pepper, and sea salt.
The Mayfair doesn’t only sell vegan pastries, of course, with other popular options loaded with creamy filling.
“We use nine tons of cream cheese a year,” Donnelly says.
The Hot Cross pastries line is now available.
Find the Mayfair Bakery and Patisserie at 156 St. Vincent Street, Port Adelaide.