ABOUT
Discover the Ancient Art of Sourdough
Most tortillas today are made for speed—rushed through production with refined flour, synthetic additives, and industrial shortcuts. We took a different path.
At Paz Sourdough Tortillas, we craft authentic tortillas using ancient wisdom that modern food has forgotten: slow sourdough fermentation and freshly-milled whole grains. This is how tortillas were made for centuries—before convenience replaced nourishment.
Why Ours Are Different: Fermentation
Our tortillas are slow fermented for over 12 hours, allowing wild yeast and natural enzymes to transform simple ingredients into something extraordinary.
Superior Flavor
Long fermentation develops a rich, complex wheat flavor with a subtle sourdough tang—depth that simply can't be faked with shortcuts. One bite and you'll taste the difference time makes.
Easier on Your Gut
Ancient fermentation naturally breaks down gluten proteins and phytic acid, making our tortillas gentler on digestion. Many with mild gluten sensitivity find them easier to tolerate than conventional tortillas.
Unlock More Nutrition
Fermentation doesn't just preserve nutrients—it unlocks them. By breaking down phytic acid, your body can absorb up to 300% more essential minerals like iron, zinc, and magnesium from every bite.
Blood Sugar Friendly
Our sourdough process creates a lower glycemic index tortilla, meaning slower carb release, steadier energy, and less blood sugar spikes—ideal for diabetic-friendly or low-glycemic lifestyles.
Just Three Ingredients, Done Right
We believe real food doesn't need a chemistry degree to understand. Every batch starts with:
Freshly-Milled Organic Whole Wheat
We cold-mill whole grains fresh to preserve their natural oils, nutrients, and flavor—never refined flour sitting stripped and stale for months.
Avocado Oil
Heart-healthy fats that nourish, not inflame. No seed oils, ever.
Himalayan Salt & Filtered Water
That's it! No gums. No preservatives. No shortcuts.
Why we started
Paz Sourdough Tortillas started because We couldn’t find tortillas we truly trusted. Even the “healthy” options were filled with refined flour, seed oils, and shortcuts. What began in our kitchen as an experiment in patience became a commitment—to slow fermentation, freshly milled grains, and tortillas made the way they once were.
Kelvin
Co-Founder, Paz Sourdough Tortillashese tortillas are made with intention, patience
