Izzio Bakery bread
The flour blend is used in all 25 bread varieties that Izzio bakes.

DENVER — Izzio Artisan Bakery, a Baron Group brand, is partnering with local millers and farmers to create High Plains Provenance Flour, a proprietary flour blend that is 100% traceable. The company believes the new sourcing partnership will help differentiate the Izzio brand from other artisan bread brands by creating a seed-to-loaf bakery.

Under terms of the partnership, Izzio said it is collaborating with 26 local farmers to grow specific varieties of wheat that are then blended and milled to their baker’s specifications 42 miles from the bakery, which is located in Louisville, Colo. The flour blend is used in all 25 bread varieties that Izzio bakes.

“Full traceability and knowing exactly where your food comes from has become one of the most important factors in making purchasing decisions,” said Sara Kafadar, vice-president of sales for Izzio Artisan Bakery. “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 Artisan Bakery was originally founded in 1994 in Denver by Udi Bar-on. Originally named Udi’s, the bakery grew to be North America’s largest gluten-free bakery brand. When Mr. Bar-on sold his gluten-free bakery to Boulder Brands in 2012, Udi’s had annual revenues of $125 million and was available in more than 25,000 North American retail locations. Today Izzio Artisan Bakery is owned by The U Baron Group, a business owned and operated by Udi Bar-on and family. Besides Izzio Artisan Bakery the U Baron Group also operates 10 restaurants, one catering company and one U.S. Department of Agriculture processing plant.