In 2020, Emmanuel Galvan started Bolita out of his San Francisco apartment, after years of tinkering with nixtamalization and masa. With the goal of creating fresh masa, tortillas, tamales y más for the entire Bay Area.
Bolita began as an idea to bring more fresh masa to the Bay Area. It has always been a project of connection. A project of reclaiming identity. It began with lofty aspirations and a dedication to exploring masa and Mexican heirloom maíz. All for the sake of understanding an identity of a Cali kid from Mexican parents.
