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The Boston Globe


Corn-wrapped success in Everett tortilla bakery

When Jamie Mammano, chef and owner of five Boston restaurants, visited a Tijuana tortilla bakery with his father-in-law in the summer of 2010, he had a revelation. The scene — a big, open room crowded with bags and vats of corn, three blasting ovens, and bustling workers — looked chaotic. But at the ends of the operation’s conveyor belts, three women in aprons meticulously packaged the tortillas in tissue paper.

“They wrapped them like a little gift,” Mammano said.

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