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Click here to see how our tortillas are made.

All Souls Tortilleria makes tortillas, masa, hominy, and chips from scratch every week in our bakery in the Old North End of Burlington, Vermont.

The only ingredients in our tortillas are: Corn, Water, Lime.

The lime we use is a mineral lime, not citrus. It is an integral part of the nixtamalization process at the heart of our products, and any traditional corn tortilla.

Our Hearty Heirloom line features organic Wapsie Valley corn primarily from Peter and Hannah Martens Farm in  Penn Yan, NY. Some of our Wapsie Valley is sourced from Aurora Farms in Charlotte, VT.

Our Soft White line features organic corn from Rovey Seed Co in Farmsville, IL. 

Our Blue Corn line utilizes landrace corn varieties sourced through Masienda.

Each year we do small batches of other heirloom corns for special projects. For example:

Black Dakota Popping Corn and Wapsie Valley from Yoder Farm, VT
Floriani Red from Scott's Orchard, VT
Flint's Flint from Borderview Farm, VT
Early Riser from Oeschner Farm, NY
Elliot's White from Elysian Fields, VT
Abenaki Calais Flint from the Farm School, MA
Petersen Blue from Shelburne Farms

These traditional tortillas are naturally gluten-free and vegan.

To affirm our commitment to real food and respect for the people and land that make real food possible, we are members of Slow Food Vermont. In 2018 we received the distinction of being awarded a Slow Food Snail of Approval. For more on what that signifies, click here:

Corn Tortillas: Welcome
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