Izzio launches Real Sourdough campaign and organic sandwich line

Izzio Artisan Bakery announced a national consumer-education effort called "Real Sourdough" and rolled out a new izzio Organic Artisan Sandwich Breads line to stake a clearer claim in the fast-growing sourdough market. The move pairs marketing aimed at defining authentic sourdough with product expansion and added baking capacity in Colorado.

The Real Sourdough push centers on a simple definition: slow fermentation, small-batch baking and simple ingredients made with a living sourdough culture. Izzio positioned the campaign to distinguish those methods from mass-produced breads that rely on shortcuts. The company says the initiative will run across digital, social, influencer and shopper channels to reach everyday buyers as well as in-store consumers.

Product details matter to the announcement. The izzio Organic Artisan Sandwich Breads line includes six certified-organic, Non-GMO Project Verified varieties: Sourdough, Classic White, Whole Wheat, Ancient Grains, Sprouted Seeds and Lucky 7 Multigrain. Izzio describes these as made with a living sourdough culture and slow fermentation, and the release included product positioning and MSRPs to support retail rollout. The company also cited market data forecasting sourdough sub-category growth as part of the rationale for the launch.

On the production side, Izzio opened a second Colorado bakery in Thornton to expand capacity and support wider distribution of the new organic sandwich loaves. That increased capacity is likely to affect availability in regional supermarkets and online grocery channels, especially if the campaign succeeds in driving demand for legitimately slow-fermented sourdough products.

For the sourdough community and regular shoppers, this development has practical implications. Expect more packaged sandwich breads that carry sourdough branding and organic certification. Verify "living sourdough culture" and slow-fermentation claims on labels rather than assuming all sourdough-marketed products are the same. Simplicity of ingredients and visible evidence of fermentation — aroma, crumb structure and flavor depth — remain quick checks at the store or at home.

The takeaway? More shelf options can be a win if you want organic, sandwich-ready loaves that incorporate sourdough methods, but label literacy matters. Our two cents? Look for clear ingredient lists and fermentation claims, compare textures and flavor, and treat new entries as experiments in finding a loaf that balances convenience with the tang and texture you expect from real sourdough.