New Thornton Bakery Brings Increased Capacity for Izzio Artisan

Lone Tree, CO — Flintco, working with CPI Group and Stantec, has completed Izzio Artisan Bakery’s new Thornton production facility, expanding capacity for artisan breads and meeting rising national demand for sourdough.

The 179,000-square-foot bakery increases Izzio’s total manufacturing footprint to more than 250,000 square feet across two Colorado facilities, including its original location in Louisville, Colorado. Designed for high-capacity artisan bread production, the facility features advanced baking equipment capable of producing pan breads, baguettes, boules, batards, and other artisan varieties. The bakery is nut-free, SQF Level 3 certified, and Non-GMO Project Verified, supporting the company’s commitment to quality and food safety.

Phase 1 of the project included the buildout of ingredient storage, mixing and washdown areas, maintenance space, and two hand-mix baking lines with 20 ovens, along with extensive mechanical, electrical, and plumbing systems. The facility also includes a fresh dough production area, packaging and logistics space, research and development freezer space, and a central utility plant designed to support the bakery’s highly technical operations.

“This facility required a high level of coordination across specialized building systems and production equipment,” said Ben Bloch, Flintco Senior Project Manager. “Our team worked closely with our project partners to deliver a complex food production facility designed to support Izzio’s continued growth and operational efficiency.”

Phase 2 of the project expanded the facility’s capabilities with the addition of a mezzanine structure, office space, and three automated bread lines with equipment hookups, positioning the bakery for additional production capacity as demand continues to grow.

Currently producing approximately 144,000 loaves per day, the facility is designed to scale significantly as additional automated lines come online.