Next to the shortbread shop is Vermont Tortilla, an organic business that announces itself by the sweet and earthy aroma of corn.

Vermont Tortilla started production in June 2016 after April and Azur Moulaert learned to make their whole-grain tortillas in the kitchen of their New North End home in Burlington.

The tortillas are made with organic corn grown on the New York side of Lake Champlain at Adirondack Organic Grains. They cook the corn in several-hundred-pound batches in a big tub of water with food-grade lime for about 12 hours, then grind it with a stone. They then feed the resulting masa, or corn dough, into a machine that cuts, shapes and bakes the tortillas — a process that takes about 30 seconds per tortilla and produces about 1,200 tortillas per hour.

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