Churrero

Churrero was launched in 2022 by Glenn Robinson and Heloise van Eeghen. Glenn has worked in food–for Northeastern Farms, as a cheesemonger, and at local NYC restaurants for over a decade. He has also co-founded a voter outreach org, Soft Power Vote. Heloise works in beauty PR as co-founder of a boutique agency, Note PR. Combining their entrepreneurial spirits is what brought them to their current and joyful journey of making some of the best churros we've ever tasted. Their special cinnamon and sugar blend is delicately balanced with a secret spice (and chocolate dip) that keeps you wanting more, bite after bite.

Order yours at hello.churrero@gmail.com

How do you create your product? What is your process?
The churro is relatively simple but we do a little extra with the dough to make them lighter and airier than people are used to. We prep all the dough and chocolate the day before. The dough involves stirring the dry ingredients into hot liquid so that they bond together. Then we put all the dough in pastry bags for ease of travel for our simple setup. Then on the market day, we fry up the churros essentially to order.

What "first" we were to you?
Hester Street Fair was the first market where we sold churros. It was definitely a learning experience for us. We had tested everything out numerous times, but being out in the elements really got us to tighten our process up. 

How was your experience at the fair? Our experience was great! It's such an easy load in and out which is seriously so wonderful—and the view! We can't forget about the fact we are selling churros on a pier on the East River looking out onto Brooklyn! Pretty amazing environment to spend the day!