Vermont Tortilla Company has its line running again, in a new production space at 30 Boston Court in Essex, Vt., Seven Days reported on Oct. 20. Co-owner Leyland Papa told the paper that the company's staff of three was back in production by the end of August, after a site search that he called "exhausting" and costly.

Papa and Lindsey West bought the business from founders April and Azur Moulaert in June 2025, Seven Days reported at the time. The company had to leave its longtime space in Shelburne that summer. A plan to move to Hinesburg fell through when the town's water allocation limits could not cover the 500 gallons a day the owners asked for, and the Essex site needed a permit change to raise its allocation from 200 to 450 gallons a day. Papa had hoped to open there on July 1.

The company makes stone-ground tortillas from organic corn that it nixtamalizes in house, using only corn, water and lime, plus turmeric in one variety, according to its website. It sells 6-inch, 4-inch street taco and turmeric tortillas, and ships frozen boxes with two-day ground shipping. Its corn comes from Adirondack Hay and Grains in Essex, N.Y., the company says in a post about its supplier. Its terms of service list the operator as Pure Masa LLC.

Papa told Seven Days the business is running at about 50% of the annual sales it had when he and West bought it. To rebuild, the owners are pushing online orders, including frozen tortillas shipped nationwide, alongside sales to stores and restaurants in the area. The Essex plant does not take walk-in customers, but preorders can be picked up by appointment.

Companies Vermont Tortilla Company

Read the release / full story at Seven Days; Vermont Tortilla Company