NOV
12
Mozzarella Making
Nixtamal, Masa & Tortillas
November 10, 2026 at Preserved in Oakland, CA
11/10/26 - Nixtamal, Masa & Tortillas
$145.00
In this hands-on class we will guide you through using the nixtamal process to transform maíz into masa. Using cal, water and various grinding techniques, you will learn how to make fresh masa and tortillas at home.
TIME & LOCATION
• Tuesday, November 10th, 2026 from 6 pm - 8 pm
• Preserved, 5540 College Ave, Oakland, CA 94618
ABOUT THE EVENT
As part of this hands-on workshop, students will learn how to nixtamalize dried corn, grind it into fresh masa, and practice making the freshest and tastiest tortillas and tetelas. Additionally, each student will take home 1lb of fresh masa to practice with at home!
This class is led by Emmanuel Galvan of Bolita Masa and Café Bolita. His desire to bring more fresh masa to the Bay Area is based in fostering connection, reclaiming identity, and honoring Mexican heirloom maíz.
All students will receive a 10% discount on post-workshop purchases in our store. The minimum age for our workshops is 14 years old.
All Workshop Sales are final. Reschedule requests require 5 days advanced notice. Review our complete Cancellation Policy here.
Date:
November 10, 2026
Time:
6:00 PM
8:00 PM
$145.00
Event type:
Community
Preserved is a fermentation-focused kitchen shop and classroom in Oakland’s Rockridge neighborhood, right on the College Ave commercial strip. The front of the space functions as a retail store stocked with pantry staples, preserving tools and general cooking gear, so walking in for a class means passing shelves of jars, baking equipment, vinegars and grains. more...
