Izzio Artisan Bakery adds second facility amid sourdough surge
The national bakery is unveiling a “Real Sourdough” consumer education campaign alongside the rollout of izzio Organic Artisan Sandwich Breads.
USA – Izzio Artisan Bakery, a family-owned national bakery based in Colorado with a passion for crafting sourdough bread with simple ingredients and using time-honoured ancient baking techniques, has opened its second production facility in Thornton, Colorado, to meet skyrocketing national demand for authentic sourdough breads.
The expansion increases the company’s total manufacturing space to more than 250,000 square feet across the two plants, enabling scaled production of artisan loaves without compromising small-batch, natural fermentation techniques.
The Thornton site, SQF Level 3-certified, nut-free, and Non-GMO Project Verified, specializes in pan breads, baguettes, boules, batards, and more, and distributes to over 15,000 stores nationwide.
This strategic growth coincides with the launch of Izzio’s first Organic Artisan Sandwich Breads line, debuting in the bread aisle with six varieties free of seed oils and vital wheat gluten.
Crafted from living sourdough cultures, slow fermentation, Rocky Mountain water, freshly milled custom unbleached flour, and salt, these sliced breads extend real sourdough benefits, superior digestibility and clean flavour to everyday sandwiches.
The new izzio Organic Artisan Sandwich Breads offer 3-4 grams of protein per slice and are available in certified organic, Non-GMO Project Verified varieties, including sourdough, classic white, whole wheat, ancient grains, sprouted seeds, and lucky 7 multigrain.
Underpinning the moves is Izzio’s “Real Sourdough” consumer education campaign, spotlighting slow fermentation over days, minimal ingredients, and avoidance of mass-production shortcuts that plague commercial loaves.
“The Real Sourdough campaign is about helping consumers cut through the noise in the bread aisle to understand better that real sourdough isn’t a flavor, it’s is a craft that prioritizes slow fermentation, clean ingredients and quality over speed and convenience,” said Sara Kafadar, chief commercial officer at izzio artisan bakery.
“We want to arm consumers with the information they need to choose sourdough bread made the time-honoured way with natural fermentation and raise the standard of every loaf on every table.”
As demand for sourdough bread continues to grow, the sub-category is expected to reach US$1.56B by 2030 with a 6.94% CAGR. Terms like “artisan” and “sourdough” have lost their meaning due to a lack of regulation.
As America’s fastest-growing national sourdough brand, Izzio taps into rising wellness trends favouring gut-friendly, additive-free baked goods, amid inflation-weary shoppers seeking value in premium basics.
The Thornton facility features state-of-the-art equipment sourced and tested by baking experts, ensuring versatility for diverse formats without diluting quality.
This positions Izzio against industrial giants, capitalizing on sourdough’s category growth via traceable sourcing and transparency.
While this new bakery greatly expands izzio’s manufacturing capabilities and scale, izzio remains committed to natural fermentation and small-batch, time-honoured baking techniques that produce real sourdough with no shortcuts or mass production.
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