izzio artisan bakery Revenue
Food and Beverage Manufacturing • 
Louisville, Colorado, United States • 101-200 Employees
izzio artisan bakery revenue & valuation
| Annual revenue | $37,500,000 |
| Revenue per employee | $365,000 |
| Estimated valuation?This valuation is estimated based on industry average for the Food and Beverage Manufacturing industry and current estimated revenues | $120,000,000 |
| Total funding | No funding |
Key Contacts at izzio artisan bakery
Mandy Miller
Director Of Food Safety And Quality
Chancy Lanier
Director Of Marketing
Randall Corum
Project Director/Partner
Katherine Bridgeman
Director Of Foodservice Sales
Morgan Robb
Director Of Planning Procurement And Product Development
Hilter Jarama
Assistant Director Of Plant Engineering & Maint
Charles Hofwolt
Director Of Engineering
Kyle Waldschmidt
Director Of Finance
John Rielley
Director Of Plant Engineering
Tad D
Director Of Customer Excellence
Company overview
| Headquarters | 185 SOUTH 104TH STREET, LOUISVILLE, Colorado 80027, US |
| Phone number | +13036576111 |
| Website | |
| NAICS | 11 |
| SIC | 546 |
| Founded | 1994 |
| Employees | 101-200 |
| Socials |
izzio artisan bakery Email Formats
izzio artisan bakery uses 4 email formats. The most common is {first initial}{last name} (e.g., jdoe@izziobakery.com), used 62.8% of the time.
| Format | Example | Percentage |
|---|---|---|
{first initial}{last name} | jdoe@izziobakery.com | 62.8% |
{first name}{last name} | johndoe@izziobakery.com | 25.6% |
{last name}{last name} | doedoe@izziobakery.com | 9.3% |
{first name}.{last name} | john.doe@izziobakery.com | 2.3% |
About izzio artisan bakery
Our legendary bakery “Izzio” (est. 1994) is named after owner and head baker Maurizio Negrini, a third-generation baker from Bologna, Italy. We rely on true artisan baking methods, shaping bread’s by hand and using only the necessary ancient ingredients without the help of modern processing aids, additives or preservatives. We aspire to create deep and complex flavors through traditional methods of controlled and extended fermentation, with some doughs resting as long as 72 hours prior to baking. This lengthy process allows our breads to naturally extract the essence of every ingredient resulting in bread’s that are full of flavor and aroma and are also gentler to our bodies because they are easier to digest. Our custom built European ovens bake at very high temperatures which give our bread’s porous interiors and dark, crusty exteriors. Our unique breads are available at farmer’s markets and on the shelves of the best grocery stores across America.
Employees by Management Level
Total employees: 101-200
Seniority
Employees
Employees by Department
izzio artisan bakery has 37 employees across 10 departments.
Departments
Number of employees
Funding Data
izzio artisan bakery has never raised funding before.
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