Goldeluck’s Bakeshop makes croissant doughnut hybrids with crazy flavours

THESE sweet treats are to queue for, mashing up multiple desserts to provide the ultimate sugar fix for customers in Melbourne’s east.

Goldeluck's Bakery owner Phillip Kuoch with the baked treats that shoppers are known to queue for. Picture: Josie Hayden

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FOOD lovers in Croydon have hit the jackpot with Goldeluck’s Bakeshop, who are serving up mouth-watering dossants — a croissant doughnut hybrid.

Goldeluck’s Bakeshop owner Phillip Kuoch, 23, who’s in his final year of a double degree in journalism and marketing at Monash University, said it had been a sweet ride since he took over the business two years ago.

“Before I took over the business, it was a typical bakery, then we started to make our speciality — dossants — and we had people lining up at 5.30am for them,” Mr Kuoch said.

“Dossants are half doughnut and half croissant. When you first bite into them, there’s a few layers of pastry and then a soft fluffy filling,” he said.

“We have a total of seven flavours, our biggest sellers are the Nutella Rocher and the honeycomb caramel dossant,” he said.

He said people had travelled from Williamstown to get their hands on a dossant.

“We’ve launched an online ordering system to meet the high-demand of customers ordering them.”

Mr Kuoch said they also served gourmet doughnuts in two flavours — Golden Gaytime and cookies and cream.

“We’re going to create a new flavour of dossants and doughnuts every month,” he said.

Mr Kuoch said he’s had a love for baking since he was in Year 7.

“I’m so lucky to be working in a job that I’m so passionate about,” he said.