IZZIO ARTISAN BAKERY
David Alcott is a seasoned sales executive with extensive experience in the food and bakery industries. Currently serving as Senior Vice President of Sales at IZZIO ARTISAN BAKERY since January 2023, David previously held the role of Vice President of Customer Development at Gourmet Foods Inc, where the focus was on collaborating with customers to maximize sales opportunities. David's earlier positions include Senior Vice President of Sales for North America at Zero Egg, and multiple leadership roles at ARYZTA, where responsibilities included formulating sales planning initiatives for a substantial branded food business and managing sales initiatives with significant annual revenue. David started the career at La Brea Bakery, progressing from Director to Senior Director of Foodservice Sales West, overseeing numerous accounts and contributing to overall sales growth. David earned a degree in Business Management from the University of Phoenix between 2010 and 2012.
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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.