Our Story
Born from
grandmother's
hands
Milpa Masa began the way many good things do — at a kitchen table, with a bowl of nixtamalized corn and a stubborn refusal to accept that convenience was the only option.
Our masa is stone-ground daily. We source heritage corn from small farms in the Pacific Northwest and process it in small batches, the way it's been done in Oaxaca and Michoacán for centuries. The result is a tortilla with depth — earthy, slightly sweet, with a char that comes from the comal, not the clock.
We opened our doors on SW Webster St. not to be the newest bakery in Seattle, but to be the most honest one. Everything we serve is made here, in house, before you arrive.
