Food is thought to be the cure for everything, just think of the phrase, Ess Gezint, eat in good health.
Modern Farmer highlights Vermont Tortilla Company in “New Demand for Local Corn Rises in the Nort...
We are thrilled to be listed in Bon Appétit's "Where to Order Your Favorite Pantry Staples Online" list!
Vermont Tortilla Company is proud to be crowned a 2020 East Region winner by the Good Food Foundation.
This is the 90 second “home grown” video we made when we applied for the Chobani Incubator Program in 2017.
Vermont Tortilla Company has been named a winner of The 2018 American Small Business Championship by SCORE, the nation’s largest network of volunteer, expert business mentors.
It’s Tortilla Tuesday in the Test Kitchen. The 42 Burners team gets a primer on making better cor...
This video was created by our intern, UVM student Merritt Gleason. We really enjoyed participatin...
Vermont Tortilla Company’s tortillas are currently being used at Oaxaca Taqueria, a chain of NYC/Brooklyn restaurants serving tacos and Mexican fare.
Next to the shortbread shop is Vermont Tortilla, an organic business that announces itself by the sweet and earthy aroma of corn.
As consumers become increasingly health-conscious and retailers and foodservice operators look to fresh, artisanal products to add value and differentiate against competitors, the tortilla category is primed, it seems, for a paradigm shift.
Vermont Tortilla Company is revolutionizing corn tortilla production at their factory in Shelburne, Vermont and will be showcasing their 4” and 6” organic all corn tortillas this year at both the Summer Fancy Food Show and the Good Food Mercantile.
Few tortilla producers use the ancient and drawn-out technique of nixtamalization to make the pliant wrappers. Vermont Tortilla Co. in Shelburne crafts fresh, artisanal tortillas this way.
See how tortillas are made at the Vermont Tortilla Company. Watch the video on MyNBC5.com
Here at VTC we source our corn from our friends across the lake Adirondacks Grain Growers. They are a USDA certified organic operation. The farm is 10 linear miles from our factory and it is part of the same “Ecoregion,” the entire Lake Champlain Basin.
April and Azur talk about the food scene in Vermont, the tortilla-making process, and prove that great products sometimes come from unexpected places.
While tortillas are essential to Latin American cooking, the spicy meats, savory sauces and colorful garnishes often upstage them. “People think a tortilla is all about the stuff you put into it,” says Vermont Tortilla co-owner April Moulaert. “But I would strongly disagree.”