Abstract: A method of forming an edible food container from viscous dough comprises the steps of mixing the dough, forming the dough into a generally continuous sheet, and cutting the sheet of dough into generally parallelogram shaped pieces of a predetermined length and width. Each of the dough pieces is wrapped around a shaping surface of a shaping mandrel so that the first and second ends of each dough piece engage each other to form a generally continuous covering of dough around the shaping mandrel. Excess dough extending beyond the ends of the shaping surface of the mandrel are trimmed away and the dough on the mandrel is showered with a caustic soda. The dough is then baked and cooled on the mandrel. After cooling, the baked dough is twisted with respect to the mandrel to remove the edible food container from the mandrel. In the preferred embodiment, the shaping mandrel is cone shaped for forming a cone shaped edible food container.