Seed to loaf movement gaining momentum

With paddock-to-plate boutique and artisan milling being trends on the rise in Australia, it’s worth noting Izzio Artisan Bakery in Colorado, USA has recently fostered a first-of-its-kind partnership with local millers and farmers to create a flour blend that is 100 per cent traceable.

Izzio is collaborating with 26 local farmers to grow specific varieties of wheat that are blended and milled to baker’s specifications less than 70km from the bakery. It’s unenriched, freshly milled, non-GMO and nutrient-packed flour.

VP of sales for Izzio, Sara Kafadar, says, “Full traceability and knowing exactly where your food comes from has become one of the most important factors in making purchasing decisions.

“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 is known in North America for its traditional artisan baking methods, ultra-clean labels, highly hydrated doughs and its extensive use of natural fermentation.