We are a family-run masa and tortilla company rooted in regenerative food systems, cultural tradition, and equity.

Our work begins with heirloom Mexican corn, stone-ground through the traditional process of nixtamalization—honoring an ancient technique that preserves nutrition, flavor, and cultural knowledge. We believe how food is grown and processed matters as much as how it tastes.

We partner with farmers, restaurants, retailers, and communities to build a more resilient food system—one that values soil health, fair labor, and access to nourishing food. Alongside our masa and tortillas, we craft specialty sauces and host farm-to-table pop-ups across Michigan, creating space for education, connection, and shared meals.

The Founders

Jesse is a farmer, chef, and operator whose career spans organic farming, regenerative practices, professional kitchens, and food production. He has studied regenerative farming and brings a hands-on understanding of soil, seed, and process—bridging field, mill, and kitchen to create food that is both rooted and forward-looking.

Lea is a nonprofit and community leader with over 15 years of experience in education, healthcare access, and equity-driven programming. Her work centers people—building systems that expand access, strengthen communities, and ensure good food reaches those who are often left out of the conversation.

Together, they are building a food company grounded in heritage, stewardship, and shared abundance.