The passing of a torch and the cumulation of culinary talent has now become Halo Donuts and Churros. Jonathan Leong and partner Wayne Leong tweaked an existing churro recipe before creating them in a state-of-the-art churro machine. They consulted with Kayle Burns and Warwich Barton to create Malasada-style doughnuts using real butter and eggs. Instead of a bricks-and-mortar location, the partners decided to have pop-ups with local businesses around the city. Each pop-up has a classic offering and a feature flavour unique to the location. With two already under their belts (Bridgeland Market, Annex Ale Project) the next one happens in January at Made by Marcus. Expect an ice cream featuring Halo churros. For additional news and events follow them on Instagram @halodonutsandchurros.