Louisville, Colorado - Izzio Artisan Bakery opens a second baking plant in Thornton, Colorado, to meet growing demand for sourdough bread and to expand into the packaged bread aisle.
With this new location and its original bakery in Louisville, Colorado, the company now operates more than 250,000 square feet of production space.
The new Thornton plant is SQF Level 3 certified, nut-free, and Non-GMO Project verified.
It is built to produce many bread styles, including pan breads, baguettes, boules, and batards.
The facility supports Izzio’s growing national reach while keeping its focus on small-batch baking and natural fermentation.
“We’re encouraged by the strong growth that led to the opening of our second Colorado manufacturing location,” said Sara Kafadar, chief commercial officer at izzio artisan bakery. “Even more meaningful is that this growth signals rising consumer demand for real sourdough made the right way.”
Along with this expansion, Izzio launches its first marketing campaign called “Real Sourdough.” The campaign highlights the company’s use of clean ingredients, slow fermentation, and small-batch baking methods. It also teaches shoppers that real sourdough is made with flour, water, and salt using natural fermentation over several days.
“The Real Sourdough campaign is about helping consumers cut through the noise in the bread aisle to better understand that real sourdough isn’t a flavor — it’s a craft that prioritizes slow fermentation, clean ingredients and quality over speed and convenience,” Kafadar said.
Izzio also enters the packaged bread market with Organic Artisan Sandwich Breads in six varieties.
These breads use living sourdough cultures and simple ingredients and offer organic, Non-GMO options.
The products reach grocery stores nationwide and mark Izzio’s move into new retail space while staying true to artisan baking traditions.
To view current Plant Operations Jobs, visit: https://www.careersinfood.com/plant_operations-jobs-food-manufacturing.cfm
Photo by: izziobakery.com