IZZIO ARTISAN BAKERY
Randall Corum is an experienced operations executive currently serving as COO at Izzio Artisan Bakery since April 2022, with previous roles including Vice President of Operations and Sr. Director of Operations. Prior to Izzio, Randall held the position of Vice President of Manufacturing at Bluemont Group LLC from August 2020 to April 2022, and served as Director of Plant Operations at Wheat Montana Farms & Bakery from August 2018 to August 2020. Earlier experience includes Director of Manufacturing at Southern Bakeries, Production Manager at Mid-South Baking, and Production Manager at Flowers Foods. Randall's career began as a Sales Manager at Pan-Glo Services. Educational qualifications include training at the American Institute of Baking in 1990.
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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.