As former restaurant professionals, we always craved a direct connection to the people and stories behind the ingredients we sourced for our menus. In fact, our most memorable experiences were when suppliers were directly involved in our ordering, customer service and deliveries. It is with this relationship in mind that Masienda built its direct-to-chef (D2Chef) program.
D2Chef is direct (wholesale) distribution of our heirloom corn, Chef-Grade Masa Flour, beans, hibiscus and masa supplies to your business. For restaurants, tortillerias and foodservice operations interested in D2Chef wholesale purchasing, two options are available, for your convenience:
Our online store carries both sample (5 lb) and wholesale (50-55 lb) purchasing options, fulfilled through parcel delivery (USPS and FedEx Ground). If you are hoping to purchase four bags (55 lb each) or fewer at a time, this is the quickest way to do so. No wholesale account set up is required, however, you will receive tracking updates directly from our wholesale hospitality team.
Wholesale pricing begins as follows (note: pricing decreases from listed prices according to pallet volumes):
- Heirloom Corn (all varieties, 55 lb per bag): $1.10/lb
- Chef-Grade Masa Flour (all recipes, 50 lb per bag): $1.45/lb
- Heirloom Beans (55 lb per bag): $1.75/lb
- Heirloom Hibiscus (11 lb bag size): $10/lb
- Cal (Calcium Hydroxide, 10 lb per bag): $12/bag
KERNEL-TO-MASA PROGRAM VS. CHEF-GRADE MASA HARINA
The Kernel-to-Masa Program entails making masa completely from scratch, with Masienda heirloom corn as your starting point. This program allows you to create exactly the kind of masa you want, using the corn varietal(s) you prefer, in the style that you envision. We offer not only the raw ingredients necessary to make this possible, but also the hardware AND our team’s collective masa expertise to guide you along the way. The Kernel-to-Masa Program is how we started in 2014 and continues to be the most exciting option for chefs looking to make a masa change. For a kernel-to-masa program, you will need:
- Ingredients: Heirloom corn, Chef-Grade Cal and water
- A Molinito (a stone mill for wet milling) to grind your nixtamalized corn in house
- Recommended: A standup mixer for evenly mixing your stone-ground masa and a tortilla press.
Alternatively, we do now also offer Chef-Grade Masa Harina, which is a quick way to easily up your masa game. The wet masa is made using the same process of cooking, nixtamalization and grinding that you would use to prepare tortillas from scratch, but is then slowly dehydrated for ensuring maximum shelf stability. We love it because it is made using the same corn that we source (specifically olotillo blanco from Oaxaca), so you are easily able to access Masienda quality and flavor with a fraction of the prep. For Chef-Grade Masa Harina, you will need:
- Ingredients: Chef-Grade Masa Harina and water
- Recommended: A standup mixer for evenly mixing and rehydrating your Chef-Grade Masa Harina and a tortilla press.
Which one is best for you? If you are looking for total control over texture, flavor and style, we would recommend doing the Kernel-to-Masa Program. Chef-Grade Masa Harina only comes in one, fine texture that is best suited for table tortillas (the kind that inflate) and some tamal applications. We would not recommend using the masa harina for recipe tortillas (the kind you fry into tostadas, enchiladas, chips, etc.), for example, because it will take on too much oil and bubble up more than you’re looking for.
We are personally partial to the Kernel-to-Masa Program because masa is at its absolute best when freshly prepared from scratch. That said, if you would like to run an occasional taco special with hand-pressed tortillas and are not quite ready to make the jump to the Kernel-to-Masa Program, Chef-Grade Masa Harina will allow you to simply add water, press and serve. (And remember, we can always set up distribution for specific, pre-made recipes like tostadas or pre-cut chips!)
HAWAII/ALASKA/PUERTO RICO/APO/FPO/INTERNATIONAL ORDERS
With the exception of tortillas, Masienda ships wholesale to address outside of the contiguous United States as well as internationally! In order to set up a wholesale account and explore custom freight options, please take 90 seconds to share your production needs with our hospitality team.
For Hawaii/Alaska/Puerto Rico/FPO/APO/international parcel shipping (small items via USPS, UPS or FedEx), please fill out our shipping inquiry and be sure to include full product descriptions and quantities. Our team will be in touch with you directly to provide shipping rates and options.
For foodservice tortillas, we rely on third-party distributors to manage the cold-chain delivery process; that’s to say, tortillas fall outside of our D2Chef distribution model. If you are interested in tortillas for your restaurant in the US or Canada, please note that setup will likely be required with your distributor of choice. In order to expedite this process, we kindly request that you connect us directly with your representative via email at firstname.lastname@example.org. We are unable to fulfill international tortilla orders at this time.
Masienda has worked with professional chefs, large-scale manufacturers and retailers to build custom masa programs. While this service is complimentary for our wholesale partners, we are happy to provide consultation to those outside of our network. Please email email@example.com to discuss in further detail.
MASIENDA PURCHASE DISCLAIMER
By accepting delivery of Masienda landrace maize or heirloom beans, recipient acknowledges and confirms that this Masienda product shall not be propagated, cultivated or resold, in strict accordance with the Nagoya Protocol and state sales tax regulations.
Although Masienda utilizes Ultra Hermetic Storage bags, we kindly request that our products remain in a cool, dry place to ensure the highest quality possible. Stored properly, Masienda corn has an indefinite shelf life.