IZZIO ARTISAN BAKERY
Jenniffer Glidewell is an experienced operations manager and production specialist with a comprehensive background in the bakery industry. Currently serving as Operations Manager at IZZIO ARTISAN BAKERY since July 2022, Jenniffer also functions as Production Program Coordinator at Cargill since October 2020. Previous roles include Production Supervisor at Wheat Montana Farms & Bakery and Southern Bakeries, where responsibilities included oversight of production processes and staff management. Jenniffer began a career in the food service sector as Assistant Store Manager at Sonic America Drive Inn. Educational credentials include studies at AIB College of Business.
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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.