Corn as it should be.

Not a commodified GMO franken-crop. An heirloom grain, sourced directly from tiny milpas in Mexico, traditionally and regeneratively farmed with each varietal manifesting its own terroir, its own unique flavor and application.

In 2014, Masienda set out on an earnest search for a corn tortilla with exceptional flavor and integrity. Their quest took them to Oaxaca, Mexico, where they met farmers whose families have been cultivating traditional maize for centuries. It was there that they experienced their first perfect, true tortilla.

With each stack of tortillas that they passed and savored, the connection became increasingly clear: genetic diversity, regenerative farming and time-honored technique consistently yielded a dynamic, delicious range of flavors, textures and culinary applications from which to choose.

They soon started collaborating with these farming communities, sharing their heirloom corn varieties and traditions with top restaurants around the world.

Today, Masienda proudly partners with hundreds of traditional farmers to grow, source and offer the highest quality single-origin ingredients. They continue to collaborate with chefs to develop in-house, specialty masa harina programs for their restaurants, while also working to create thoughtful resources, tools and value-added products to lead a new standard for masa quality, preparation and consumption.

At Breadtopia, we’re super proud and excited to partner with companies like Masienda who share our vision of bringing to market regeneratively farmed traditional heirloom grains.