The local baker has been refining his recipe for the past month and is now selling around five dozen of the sweet treats a day.

Mr Neubeck, who owns Beck’s Bakery with his wife Carmel, said a cronut is a shaped croissant dough that is deep fried like a doughnut.

The cronut was developed by chef Dominique Ansel for Dominique Ansel Bakery in New York City. 

Nr Neubeck said the cronut has become a fad that has swept the world.

He is the only baker making them this side of Sydney.

Mr Neubeck trialled lots of recipes he found on the internet, tweaking them here and there until he came up with a formula he was pleased with.

He spent two weeks trying different combinations and oils until he came up with his own version.

Making the cronuts is a full day process. 

He said getting the oil right was the biggest challenge.

“It’s really taking off,” he said.

“People are starting to travel here to get them.

“It’s a unique taste we haven’t had in the bakery before.”

The cronuts they serve come in sugar and cinnamon, custard, mango, caramel glaze, pineapple and passion fruit.

His next challenge is to create a chocolate ganash with pistachio, and a new praline flavour. 

He has already given chocolate and walnuts a go and they proved very popular.