Izzio Artisan Bakery will undergo 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 will help create 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 its unique loaves in 25 different States with plans to expand its distribution network further in 2017.
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."