Izzio’s best-selling bread is made in the tradition of San Francisco’s most flavorful sourdoughs. The thick crust is achieved by baking this bread directly on a stone hearth in Izzio’s custom built Italian oven. The tangy, moist crumb is a result of careful, long fermentation and lots of love.
Moist, light and specked with a touch of whole wheat, this bread has a mild flavor that pairs well with any sandwich topping such as Black Forrest Ham and Gruyere or Roasted Garlic Hummus with Cucumbers and Olives.
Loaded with seven grains including poppy, sesame, sunflower, pumpkin, and flax seeds. This bread is then slightly sweetened with organic agave nectar which combines to make this wholesome, delicious loaf a great choice for a healthy school lunch or any other “bready” occasion.
In this bread we have strived to capture the terroir of our locale by combining four simple ingredients that come directly from the rugged rocky mountain region that surrounds our bakery. Wheat grown on the high plains of colorado, wyoming and nebraska is milled to our specifications in platteville, colorado just 32 miles from our bakery. Rock salt harvested from the ancient dried “sundance sea” close to redmond, utah. Rocky mountain snow melt that travels via south boulder creek through eldorado canyon to our bakery which stands where the plains meet the mountains. And lastly, we add the distinctive wild yeast strains that our bakers have cultivated and nurtured since 1998. Using traditional methods and extra long fermentation, it takes us more than 36 hours to make each loaf. This bread has a perfectly sour, soft and airy interior and flaky, dark and aromatic crust. Enjoy fresh right out of the bag or toasted with your favorite spreads or toppings.
Challah is a traditional Jewish egg bread that is soft, light and subtly sweet. This family favorite loaf is used by some of Denver’s best chefs for French toast and weekend brunch, but we recommend enjoying it any time of day.