Sonoran Tortilla Cooking Class


Learn about Sonoran style flour tortillas using White Sonora Wheat, one of the oldest surviving wheat varieties in North America. Enjoy a meal inspired by the Asaderos found in Northern Mexico. Grilled whole chicken over mesquite, slow cooked ranchero beans, mesquite scented salsa roja, grilled seasonal vegetables, and flour tortillas. Dinner will be served with a dessert and an agua fresca drink.

See information below for more class details. 

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More Information

Class Details

This is a hands-on class to learn how to make and cook tortillas so that you may enjoy making your own tortillas at home with and for your family and friends! Multiple methods of making tortillas will be taught and participants will receive recipes along with wheat variety info and history. Chef Brenda and her husband Jorge also hand make beautiful tortilla presses which can be ordered at the class.

Class will be held outside on our farm in in our open outdoor kitchen. Necessary precautions will be in place to ensure appropriate social distancing and current Covid safe protocols will be in place. Participants are encouraged to register in groups of two or more. Please indicate in the notes of your order if you will be taking this class with a friend or family member who you can share a table with.

Date: July 25, 2021

Start time: 4:00 p.m.

End time: 7:00 p.m.

Venue: Long Table Farm – 89242 Fir Butte Rd, Eugene, OR 97402

Phone: 503-333-9042


About the Instructors

Pastry Chef Brenda Patron of Noisette Pastry Kitchen, featuring Chefs Michael Landsberg and Tobi Sovak

Brenda Patron, Chef and Pastry Chef at Noisette Pastry Kitchen
After a year of moving back to her home state, Arizona, Brenda came back with a craving for learning Sonoran style tortillas. With her baking background and wheat knowledge she has developed a thin, soft, pliable yet chewy tortilla that she hopes pays homage to her childhood.

Tobi Sovak & Michael Landsberg, Chefs and Owners of Noisette Pastry Kitchen
Noisette Pastry Kitchen is committed to infusing high-quality local ingredients with old world techniques and culinary artistry. Our methodology is about more than just excellence; it is rooted in innovation through tradition, the belief that blending disparate techniques and local ingredients can create novel food experiences. Using methods and recipes from around the world, past and present, we blend centuries of knowledge and put them on your plate.

Our wide array of flavors come packaged in familiar forms  and all at an incredible value to ensure our food remains accessible. This focus on accessibility stems from our commitment to our broader community. Noisette Pastry Kitchen aims to be a nexus for food innovation and community in Eugene, connecting local farmers and producers with eager consumers through food experiences— the savory, the sweet, the eclectic and the surprisingly familiar.

So whether you are looking for a new experience or are just craving a crisp baguette, stop by and visit. Together, we can build a community unified around fine food—not just as defined by raw ingredients or white-table cloths and tiny portions — but with a focus on technique and accessibility. 

Join us in our quest to redefine food innovation through tradition.