Herald Sun Feature: Goldeluck’s Bakeshop makes croissant doughnut hybrids with crazy flavours


Herald Sun Feature: Goldeluck’s Bakeshop makes croissant doughnut hybrids with crazy flavours

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.

++ The HERSHEY’S Dossant ++ Available from Friday 3 February. Preorder any four Dossants for $15. Link in our bio.

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“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.

Cronuts ??

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We’re sorry about interrupting your clean eating @mcsnickers! Thanks for dropping by!

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Originally published on The Herald Sun website on February 26, 2017 by Suzan Delibasic.

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