Small batch · Oslo · Fresh
Real tortillas.
Real Friday tacos.
Handmade flour tortillas in small batches. Soft, fresh, and vegan – because Oslo deserves a proper tortilla.
The lineup
4-packsClassic
The classicThe soft flour tortilla everything starts with. Mild, pliable, and ready for whatever you throw on it. Your reliable Friday taco foundation.
Sunny Oslo
When Oslo is perfect!A taste of summer in a tortilla! A mix of chives, purple shallots, French basil, French tarragon, green peppercorn, chervil, bay leaf and a dash of dill. Delicious with anything.
Basil-Red Pepper
BoldHerbaceous and slightly smoky. Green flecks, big flavor. For the adventurous taco architect who wants more than basic.
Monthly special
Rotating A new small-batch special in limited numbers, dropped on a Thursday. When they’re gone, they’re gone.
This month: to be announced
All tortillas are 15 cm, sold in packs of 4. 60 kr per pack – 100 kr for two. Keep refrigerated.
Ingredients & allergens
Base of every flavour
Wheat flour, oil, salt and baking powder. Nothing else.
The flavours
Sunny Oslo and Basil-Red Pepper get their taste from fresh herbs and vegetables – not from powders or preservatives.
Allergens
Contains gluten (wheat). Made in a kitchen that handles sesame seeds and dairy products.
Get 'em while they're hot
Pre-order online, and pay online or at pickup. We bake fresh for every pickup – warm tortillas beat sad supermarket bags.
What it comes with
- Baked fresh the same day you pick up.
- Heating tips and a simple serving suggestion – from bag to table in minutes.
- Every flavour has the same size and format, so mixing packs is easy.
Pickup at
Emma's Bagels
Waldemar Thranes gate 84B
0175 Oslo
From Texas to a calmer kitchen in Oslo
Ann moved from Texas to Oslo and quickly discovered a serious problem: the supermarkets only sold sad, rubbery tortilla disks that tasted like regret. Friday taco night deserved better.
She brought her habit of fresh tortillas north long before this became a small bakery. It started with kitchen batches for friends, continued with more and more questions about when the next round would be ready, and eventually became a craft with a clear rhythm: flour, heat, rest, and a Friday that starts a little earlier.
“I just wanted a decent taco on Friday night. Turns out, a lot of Oslo felt the same way.”
— Ann, head baker
The craft is easy to explain but hard to fake: good dough, the right heat, and small batches that get the time to be done properly.
The goal is not to turn Friday taco night into something else. Just to give it a softer, fresher starting point that feels as natural at home in Oslo as it does in Texas.
