Casselberry, October 8, 2025
News Summary
A new masa production facility named Masamor is set to open in December at 301 Ryder Lane in Casselberry. This facility will deliver wholesale masa and tortillas to local restaurants and taco shops, significantly enhancing the quality of corn-based breads in the area. The project is spearheaded by the owners of Hunger Street Tacos, who are committed to traditional nixtamalization techniques. Early response from local chefs indicates strong interest in sourcing from Masamor, signifying a shift towards artisanal masa in the culinary market.
Casselberry — A new masa production facility named Masamor will open in December at 301 Ryder Lane in Casselberry, delivering wholesale masa and tortillas to restaurants and taco shops in the area.
What is happening
Masamor will open in December at 301 Ryder Lane in Casselberry. The facility will deliver wholesale masa and tortillas to both existing and new customers. The project is led by the team behind Hunger Street Tacos, with Joseph Creech, his wife Seydi Creech, and brother David Creech listed as the owners of Hunger Street Tacos in Winter Park.
Key operational and product details
The name “Masamor” combines “masa” (the staple dough in Mexican cuisine) and “amor” (love), also suggesting “more”. The operation will produce heirloom masa and tortillas intended to raise the quality of corn-based breads used by local Mexican cuisine restaurants and taco shops. Heirloom masa has significantly improved the quality of tortillas at Hunger Street, as shared by chefs including Wendy Lopez from Reyes Mezcaleria.
The masa journey at Hunger Street began five years ago during the COVID-19 pandemic. Before creating their own masa, many taquerias, including Hunger Street, relied on commodity tortillas that stripped essential nutrients. The process of nixtamalization enhances the nutritional value and flavor of corn used in masa, and Seydi Creech’s family in Mexico City has approximately 40 tortillerias, and they are committed to carrying on her grandmother’s tradition of nixtamalizing corn by hand.
Market response and early customers
Local Mexican cuisine chefs are excited about the elevated quality of masa and tortillas, with many restaurants and taco shops already interested in sourcing from Masamor. Restaurants like Michelin Guide-recommended Black Rooster Taqueria and Maya Grill inside Disney’s Coronado Springs Resort are among the first clients of Masamor. Joseph Creech noted the culinary market is shifting towards high-quality masa, encouraging chefs to innovate in their menus. Seydi Creech emphasized the importance of food heritage and memories associated with making tortillas.
Context and wider trends
The opening of Masamor aligns with the growing “masa movement” in the culinary scene. Industry chefs and food professionals have increasingly sought alternatives to mass-produced commodity tortillas, favoring nixtamalized, heirloom-corn masa for its improved flavor, texture and nutritional profile. The move toward artisanal masa production reflects broader interest in traditional techniques and craft agriculture within regional restaurant supply chains.
Location and logistics
The facility address is 301 Ryder Lane in Casselberry. Masamor will deliver wholesale masa and tortillas to both existing and new customers, positioning the operation as a supplier to both independent taquerias and larger hospitality operations in the region.
Background on nixtamalization and heritage
Nixtamalization is the traditional process that treats whole dried corn kernels with an alkaline solution, loosening hulls and increasing nutrient availability. The process of nixtamalization enhances the nutritional value and flavor of corn used in masa. Seydi Creech’s family in Mexico City has approximately 40 tortillerias, and they are committed to carrying on her grandmother’s tradition of nixtamalizing corn by hand, reflecting a multigenerational connection to tortilla-making practices.
Frequently Asked Questions
When will Masamor open and where?
Masamor will open in December at 301 Ryder Lane in Casselberry.
Who owns Hunger Street Tacos?
Joseph Creech, his wife Seydi Creech, and brother David Creech are the owners of Hunger Street Tacos in Winter Park.
How long has Hunger Street been working with masa?
The masa journey at Hunger Street began five years ago during the COVID-19 pandemic.
Has heirloom masa affected tortilla quality at Hunger Street?
Heirloom masa has significantly improved the quality of tortillas at Hunger Street, as shared by chefs including Wendy Lopez from Reyes Mezcaleria.
What will Masamor supply?
Masamor will deliver wholesale masa and tortillas to both existing and new customers.
What does the name Masamor mean?
The name “Masamor” combines “masa” (the staple dough in Mexican cuisine) and “amor” (love), also suggesting “more”.
Does Seydi Creech have family experience in tortilla-making?
Seydi Creech’s family in Mexico City has approximately 40 tortillerias, and they are committed to carrying on her grandmother’s tradition of nixtamalizing corn by hand.
How does nixtamalization affect corn?
The process of nixtamalization enhances the nutritional value and flavor of corn used in masa.
What did taquerias use before making their own masa?
Before creating their own masa, many taquerias, including Hunger Street, relied on commodity tortillas that stripped essential nutrients.
Who are some early clients of Masamor?
Restaurants like Michelin Guide-recommended Black Rooster Taqueria and Maya Grill inside Disney’s Coronado Springs Resort are among the first clients of Masamor.
How is the local culinary market changing?
Joseph Creech noted the culinary market is shifting towards high-quality masa, encouraging chefs to innovate in their menus.
What cultural emphasis do the owners place on tortillas?
Seydi Creech emphasized the importance of food heritage and memories associated with making tortillas.
How does this opening relate to culinary trends?
The opening of Masamor aligns with the growing “masa movement” in the culinary scene.
Key Features Chart
Feature | Detail |
---|---|
Facility name | Masamor |
Opening | Masamor will open in December at 301 Ryder Lane in Casselberry. |
Owners | Joseph Creech, his wife Seydi Creech, and brother David Creech are the owners of Hunger Street Tacos in Winter Park. |
Products | Wholesale masa and tortillas |
Origins of masa program | The masa journey at Hunger Street began five years ago during the COVID-19 pandemic. |
Family background | Seydi Creech’s family in Mexico City has approximately 40 tortillerias, and they are committed to carrying on her grandmother’s tradition of nixtamalizing corn by hand. |
Early clients | Restaurants like Michelin Guide-recommended Black Rooster Taqueria and Maya Grill inside Disney’s Coronado Springs Resort are among the first clients of Masamor. |
Deeper Dive: News & Info About This Topic
HERE Resources
Additional Resources
- Orlando Sentinel: Hunger Street Tacos Masa Factory
- Wikipedia: Taco
- Orlando Sentinel: Hunger Street Tacos Closure
- Google Search: Taco Restaurants in Orlando
- Visit Orlando: Cinco de Mayo in Orlando
- Google Scholar: Traditional Taco Preparation
- Orlando Date Night Guide: Taco Restaurants
- Encyclopedia Britannica: Taco
- Orlando Weekly: Best Mills 50 or Colonialtown Restaurant
- Google News: Taco News
- Orlando Magazine: Tale of the Taco
- Google Search: Culinary Trends
- Orlando Sentinel: Foodie Awards Best Tacos
- Encyclopedia Britannica: Masa
- Atlanta Magazine: A Perfect Day in Orlando
- Google News: Masa Moving Trends

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