US farmer/bakery partnership produces 100% proprietary flour
The Louisville, Colorado, company, owned by The U Baron Group, reports its aiming "to become North America’s first large scale artisan ‘seed-to-loaf’ bakery" by further defining its all-natural brand.
The artisanal bakery has signed a memorandum is collaborating with 26 local farmers within a 42-mile radius to grow specific varieties of wheat that are then blended and milled to their baker’s specifications.
Plain and simple
The proprietary flour blend, branded High Plains Provenance Flour, is an unenriched, non-GMO, clean flour that is used in all 25 bread varieties that Izzio bakes.
Water, salt and only natural fermentation is added to the flour, which extends the shelf-life of the products – sometimes up to three days.
Currently, the bakery sells its artisanal breads to more than 25,000 retail locations in 25 states, but plans to expand its distribution network this year.
Know what you eat
According to Sara Kafadar, VP of sales for Izzio Artisan Bakery, traceability has become one of the most important factors in making purchasing decisions today.
“There is too much uncertainty regarding the authenticity of ingredients; 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,” she claimed.
