Izzio Artisan Bakery collaborates with millers and farmers in US

US-based Izzio Artisan Bakery has partnered with the local millers and farmers to create a proprietary 100% traceable flour blend.

The company claims that its new initiative will further distinguish it from other artisan bread brands by creating North America's first true seed-to-loaf bakery.

Located in Colorado, Izzio Bakery is known for its traditional artisan baking methods, clean labels, highly hydrated doughs and the extensive use of natural fermentation.

Izzio Artisan Bakery Sales vice-president Sara Kafadar said: “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.”

Izzio is collaborating with 26 local farmers to grow specific varieties of wheat that are then blended and milled to their baker's specifications for the next generation of authentic artisan breads.

Strong business relationships with suppliers has enabled Izzio Bakery to create a proprietary flour blend, known as High Plains Provenance Flour.

The company says that its High Plains Provenance Flour is an unenriched, freshly milled, non-GMO, nutrient-packed, fully traceable flour that is used in its breads.

Izzio Bakery currently sells its products in 25 different states across the US, and intends to expand their distribution network further by next year.

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Image: Izzio Artisan Bakery joins hands with millers and farmers in US. Photo: courtesy of  diecidodici via freedigitalphotos.net.