Louisville, Colo.-based Izzio Artisan Bakery has announced the opening of its second bakery production facility in Thornton, Colo., allowing the company to bake more of its sourdough breads for growing demand nationally, according to a release shared with Food Processing.
With this new facility, Izzio now has more than 250,000 sq. ft. of manufacturing space between the Thornton and Louisville plants. The Thornton facility is SQF Level 3-certified, nut-free, and Non-GMO Project Verified, and Izzio said it has the capability to produce pan breads, baguettes, boules, batards and more. The company also noted that even with this major expansion, it remains committed to natural fermentation and small-batch baking techniques to produce sourdough “with no shortcuts or mass production.”
In conjunction with the new plant opening, Izzio also announced the launch of its new izzio Organic Artisan Sandwich Breads, which marks the company’s first venture into the bread aisle. The new line is free of seed oils and vital wheat gluten, and is available in six certified organic, Non-GMO Project Verified varieties. The company’s line of breads can be found across the U.S. in more than 15,000 stores.
About the Author
Andy Hanacek
Senior Editor
Andy Hanacek has covered meat, poultry, bakery and snack foods as a B2B editor for nearly 20 years, and has toured hundreds of processing plants and food companies, sharing stories of innovation and technological advancement throughout the food supply chain. In 2018, he won a Folio:Eddie Award for his unique "From the Editor's Desk" video blogs, and he has brought home additional awards from Folio and ASBPE over the years. In addition, Hanacek led the Meat Industry Hall of Fame for several years and was vice president of communications for We R Food Safety, a food safety software and consulting company.