James Buck
Four Corners flour tortillas fresh out of the carousel oven at All Souls Tortilleria's Oak Street operation
By noon on a recent Wednesday, the All Souls Tortilleria flour tortilla operation on Oak Street in Burlington was in full swing. Fresh balls of dough were flattened in a wedge press before heading into a carousel oven, from which they emerged puffy with air bubbles. A bite of a tortilla hot off the line evoked the toasty aroma of a late-summer wheat field and had a pastry-like flakiness.
Between these Sonoran-style tortillas made with lard and the company's Four Corners version made with sunflower oil, All Souls produces about 5,000 flour tortillas a week. Since January, these have gradually joined the company's corn tortillas in retail coolers.