Masa madre was born with the vision of making healthy and tasty bread, naturally fermented, in Tamarindo, the heart of the Pacific Coast of Costa Rica.

 

A challenging task considering that we never worked before with sourdough in a tropical climate and also because we bet everything on introducing a product in a culture that was relying heavily on corn.

 

Nevertheless, after 3 months of trials and mistakes we finally had our own sourdough,  the "Masa Madre” (meaning "mother dough or sourdough" in Spanish) that was strong enough to help fermenting our bread.