About Masa Madre

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” (mother dough in Spanish) that was strong enough to help fermenting our bread. 

 

Easy to guess where our name came from, as well as our brand and core value.

 

Since June 2017 Masa Madre is proudly making bread respecting the slow fermentation that happens when you let Nature doing the “magic". 

 

The crunchiness and color of the crust, the airiness of the crumb, the presentation as well as the nutrient components are in continuos progress at Masa Madre. We’re constantly looking to improve quality and nutritional value of all of our products.

 

Beside bread we also make wholesome authentic food. 

Made from scratch with an “Italian twist”, at the Café you will always find baked goods, sandwiches and salads with more breakfast and lunch options, made with the freshest and seasonal organic ingredients avoiding food waste at any cost.