Izzio Artisan Bakery

Udi and his wife Fern opened their first dessert company in 1994, followed by a sandwich shop the following year. In 1998, they opened a bakery right next to their sandwich shop, and became Izzio Artisan Bakery after a fan vote to rename the company. Their commitment to great ingredients is why Izzio verifies that they are all non-GMO certified and collaborates with farmers and millers to create a custom flour that they can trace directly to the farm. They use authentic small-batch baking method

Udi and his wife Fern opened their first dessert company in 1994, followed by a sandwich shop the following year. In 1998, they opened a bakery right next to their sandwich shop, and became Izzio Artisan Bakery after a fan vote to rename the company. Their commitment to great ingredients is why Izzio verifies that they are all non-GMO certified and collaborates with farmers and millers to create a custom flour that they can trace directly to the farm. They use authentic small-batch baking methods and extended natural fermentation, some loaves taking up to 72 hours, which makes bread that is not only more delicious, but also better for you. The long fermentation creates great flavor and texture and also helps break down the starches and gluten, making your bread easier to digest.