Shoreline, Washington · Worker-owned since 2013
Patty Pan
Our menu stays the same. The ingredients change.
We’ve run a griddle at Seattle farmers markets since 1997. Whatever the farmers picked that week is what goes in the quesadilla.
- Grilling since
- 1997
- Worker-owners
- 7
- Farmers markets
- 8
- Tortilla ingredients
- 4
Our menu stays the same. The ingredients change.
Same griddle, same four-ingredient tortilla, same everything. The vegetables are whatever the farmers brought that morning.
- rainbow chard
- spring onions
- asparagus
- radishes
- pea vines
- garlic scapes
Chard shows up first and never leaves — it’s the backbone of the quesadilla year-round.
- zucchini
- sweet corn
- peppers
- eggplant
- tomatoes
- green beans
- purple beets
Beets go on whole, get sliced thin, and turn the cheese pink.
- delicata squash
- carrots
- kale
- fennel
- leeks
- purple beets
We buy surplus at end of day from farmers packing up — like gleaning, except everybody gets paid.
- cabbage
- parsnips
- collards
- sunchokes
- celery root
- rutabaga
Four markets still run in January. Roots take longer on the griddle.
Food you can put in a freezer
Made in Shoreline, sold at the markets, shipped to your door on Fridays.
-
Tamales
GMO-free corn, rolled by hand, steamed in a compostable parchment husk.
-
Burritos
Beans, rice and whatever the farmers brought. Freeze them, they keep.
-
Easy meals
The market quesadilla, boxed for your freezer. Ten minutes in a pan.
-
Tortillas & staples
Four ingredients: flour, water, olive oil, salt. Plus the grill mix.
Where the griddle is
8 markets running in Aug. We’re there rain or shine — it’s Seattle, so mostly rain.
Open now · Aug
- Sun Ballard Year-round
- Sun Broadway Capitol Hill Year-round
- Sun Lake Forest Park May–Sep
- Wed Wallingford May–Oct
- Thu Lake City Jun–Oct
- Sat Magnolia Jun–Oct
- Sat Pike Place Market Downtown Year-round
- Sat University District U District Year-round
Or buy it off a shelf
Groceries, co-ops and farm stores from Seattle to Bow.
- 21 Acres
- Bay Hay & Feed
- Boldly Grown Farm Stand
- Carnation Farms
- Central Co-op
- Full Circle Organics
- Local Roots Farm Store
- Local Yokels
- Mainstay Provisions
- PCC Community Markets
- Skagit Valley Food Co-op
- The Grange
Cooking is subversive
The co-opDevra Gartenstein started Patty Pan in 1997 with a griddle and a market stall. In 2013 the people cooking the food bought the business.
We’re 7 worker-owners now. Everyone who makes the food has a say in how the place is run and a share of what it earns. That’s the whole model — no outside investors, no head office, nobody to answer to but each other and the farmers we buy from.
It also means when you buy a bag of tortillas, you know exactly whose hands were on it.
-
Dev
-
Trey
-
Marshall
-
Tamara
-
Jules
-
Adam
We bring the griddle to you
The same thing we do at the markets, in your backyard or your office courtyard. Someone stands there and cooks.
- Setup and breakdown
- Up to 2 hours of service
- Grill service, or an indoor taco bar
- Vegetables from the same farmers we buy from all week
4.7 stars on Google
-
“Their dedication is emphasized when you see them working over their hot grills in 90+ degree weather! Rain, sun, wind, hail, snow... you will find Patty Pan Grill at the farmers markets!”
Cindy F Google review -
“I’ve been searching for tortillas like these for years. They’re made with just four simple ingredients—whole wheat flour, water, olive oil, and sea salt—no chemicals or unrecognizable additives.”
London Ash Breedlove Google review -
“They catered to our request and provided chili bar at the North City Cooperative Preschool Annual auction. Best chili EVER! Everyone I talked to went back for seconds.”
Jayden Requena Google review
Put us on your shelf
We deliver direct across the Seattle area, and reach King, Skagit and Whatcom counties through the Puget Sound Food Hub. Tortillas, tamales, burritos and frozen meals, in cases.