DENVER, Dec. 16, 2016 /PRNewswire/ -- Izzio Artisan Bakery announced today a first-of-its-kind partnership with local millers and farmers to create a proprietary flour blend that is 100% traceable. This new sourcing partnership helps further differentiate Izzio Bakery from other artisan bread brands by creating North America's first true seed-to-loaf bakery. Izzio Bakery is located in Louisville, Colorado, and is known for its traditional artisan baking methods, ultra clean labels, highly hydrated doughs and the extensive use of natural fermentation. Currently Izzio Bakery sells their unique loaves in 25 different States with plans to expand their distribution network further in 2017.
To set the bar for the next generation of authentic artisan breads, Izzio is collaborating with 26 local farmers to grow specific varieties of wheat that are then blended and milled to their baker's specifications 42 miles from the bakery. This proximity and strong business relationship with suppliers has enabled Izzio Bakery to create a proprietary flour blend which they have named High Plains Provenance Flour™— an unenriched, freshly-milled, non-GMO, nutrient-packed, fully traceable flour that is used in all 25 bread varieties that Izzio bakes.
Sara Kafadar, VP of Sales for Izzio Artisan Bakery says, "Full traceability and knowing exactly where your food comes from has become one of the most important factors in making purchasing decisions. Today, there is too much uncertainty regarding the authenticity and transparency of ingredients and so we made it our main objective to ensure that our customers know exactly where their food comes from. Seed-to-loaf traceability completes the circle of trust currently absent in the bread world."
Baking with High Plains Provenance Flour™, water and salt, using only natural fermentation, which sometimes lasts up to three days, results in loaves that are both authentic and flavorful. Crafting bread along the edge of America's "Bread Basket" has given Izzio unprecedented access to local farmers, allowing them to lay claim to being the first large-scale seed-to-loaf artisan bakery in America.
About Izzio Artisan Bakery:
Izzio Artisan Bakery was originally founded in 1994 in Denver, Colorado by Udi Bar-on. Originally named Udi's, the bakery was founded as a result of Mr. Bar-on's need to find better bread for his thriving sandwich business. Udi's eventually got into gluten free baking and grew to be North America's largest gluten free bakery brand. When Mr. Bar-on sold his gluten free bakery to Boulder Brands in 2012, Udi's had annual revenues of $125 million and was available in more than 25,000 North American retail locations. Today Izzio Artisan Bakery is owned by The U Baron Group, a business owned and operated by Udi Bar-on and family. Besides Izzio Artisan Bakery the U Baron Group also operates 10 restaurants, one catering company and one USDA processing plant. The U Baron group is located in Colorado and employees more than 600 people.
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SOURCE Izzio Artisan Bakery