These are locally made with simple ingredients and no preservatives. We deliver them to the grocery store the same day they are baked.

Flour generally lasts 5-6 days at room temperature. Corn and half & half generally last 2 weeks. All tortillas will last much longer in the refrigerator. 

Yes. We recommend defrosting them in the fridge.
Note: The corn tortillas will become slightly more brittle when frozen, so some of them may be broken or cracked after defrosting.

We recommend warming them in a medium-hot skillet (no oil) for 15 seconds on each side or until pliable.
You can also reheat them in a microwave in a pinch by placing 3-4 tortillas at a time on a microwave safe plate and coving them with a slightly damp paper towel. Microwave for 30 seconds, then serve.

Corn tortillas are naturally gluten free.
Flour and half & half tortillas contain gluten.

Corn starch crystallizes under 140 deg F, making it brittle. Warm corn tortillas are pliable and strong. Just the same, people normally use two corn tortillas per taco.

Nixtamalization (Nix-tah-mall-iz-ay-shun) is the traditional process of cooking corn in an alkali solution. This allows the resulting corn flour to be made into a dough.

Half and Half Tortillas are a blend of flour and masa harina (corn). They bring you the flavor of a corn tortilla with the strength of a flour tortilla and generally have the same shelf life as our corn tortillas. 

The owners live in Cazenovia and started the company there, but chose Syracuse for the factory location due proximity to restaurants and groceries.

Not at this time, sorry.