EVERYTHING CROISSANTS...
AND EVERYTHING WE'RE CELEBRATING
White sesame. Poppy. Garlic. Onion. Yum.
All sprinkled over our buttery, flaky signature croissant just before it heads into the oven. The result? The Everything Croissant — savory, aromatic, and wildly addictive.
Swing by and grab a six-pack, because fair warning: they tend to disappear quickly.
Our favorite move? Avocado Everything Croissants on a slow Sunday morning. Lightly toasted, New York Times spread across the table, mimosa in hand. Woot.
And speaking of Everything Croissants… they happen to be the favorite of our newly promoted Production Manager, Colin.
Colin has been quietly mastering the intricate choreography of our bakery for some time now — the timing, the process, the craft that allows us to serve food hot from the oven. He cares deeply about the details and about the team that makes it all happen. This promotion is incredibly well deserved.
We’re also thrilled to celebrate Dani, who is stepping into the role of Front of House Manager. If you’ve spent time at IZOLA, you’ve likely experienced Dani’s warmth firsthand. He brings heart, thoughtfulness, and a deep commitment to making every guest feel welcome.
Dani’s favorite on the menu? The Chocolate Almond Croissant. He says it holds a very special place in his heart… and his tummy.
Both Colin and Dani embody what we’re trying to build here at IZOLA: people who care deeply about craft, community, and creating extraordinary experiences for the guests who walk through our doors.
Please join us in congratulating them next time you’re in the bakery. We’re incredibly proud of these two.
Open Every Day 7a-2p
CROISSANTS FOR VOTES
A very fair trade offer:
We keep baking croissants.You help more people find them.
Voting season is underway for the Best Of San Diego lists, and if IZOLA has ever been your go-to bakery for a warm pastry or a slow Sunday morning, we’d be honored to have your support.
Vote for IZOLA — San Diego Magazine
Best Bakery • Best Desserts • Best Bread Nominate IZOLA — San Diego Union-Tribune
Bakery • Breakfast • Brunch • Desserts
Every vote helps more people discover this little bakery built almost entirely through word of mouth.
Thanks for helping more people discover how life changing hot from the oven croissants and sourdough can be!
SATURDAY LIVE MUSIC
Every Saturday, we host live music at the bakeshop. Please note that due to a special event, live music will be held from 8a-noon this weekend.
Come on by to see how talented our local San Diego musicians are! Follow us on Instagram to see the lineup each week. Here are a couple of the artists that will be here this weekend:
LEATEA
8-9a
Leatea (San Diego native Dylann Jelden) has been a musician all her life, beginning with classical violin at age 4. She began writing songs and incorporating guitar in high school. She performs regularly in San Diego.
THAT FELLOW CARL
9-10a
That Fellow Carl is an enthusiastic performer who loves to share his favorite songs with an audience. He plays covers and originals with a point of view but tries not to take himself too seriously.
MAURO
10a-11a
Mauro Netro is an indie alternative singer-songwriter emerging from the creative border cities of San Diego and Tijuana. Performing primarily in Spanish, he crafts atmospheric songs that explore love, introspection, and the quiet vastness of the cosmos. His sound bridges modern indie sensibilities with traces of 90s/2000s alternative rock, drawing influence from artists such as The Beatles, Zoé, Gustavo Cerati, Siddhartha, and Radiohead, among others.
JESQUESAN
11a-12p
Jesús Quezada Sánchez (JESQUESÁN) is a Mexican singer-songwriter living in San Diego.
A LITTLE MORNING MAGIC
If sunshine was a pastry, it might look something like this.
Our Morning Buns start with the same laminated dough as our croissants — layer upon layer of buttery goodness — but then things get a little wild. Each one is rolled with cinnamon, sugar, and bright, fresh orange zest, baked until the edges caramelize into golden crispness, and finished with a light dusting of sugar that melts into every swirl.
The outside crackles.The inside stays soft and buttery.And every bite has that little citrus pop that wakes everything up.
They’re warm, fragrant, a little messy in the best way — and very hard to share.
If you know, you know.If you don’t...this weekend might be the moment for ya!
Open Every Day 7a-2p
A SMALL COFFEE UPDATE
Drip coffee will be leaving our menu soon, with this Sunday as the last day to enjoy it. But coffee lovers fear not — our Americanos are here to stay, made with our beautiful single-origin beans from Brazil. Rich, smooth, and a perfect companion to a warm croissant.
OPEN HOUSE THIS SATURDAY
Something fun is happening at IZOLA this Saturday — we’re part of OH! San Diego 2026, the San Diego Architectural Foundation’s annual open house event celebrating great buildings across the city. (“OH” stands for Open House.)
IZOLA is one of the featured stops on the self-guided East Village tour, which means architecture lovers from all over San Diego will be popping by to learn about the design of our space.
From 10am–1pm, we’ll have a small table set up on the patio with architectural drawings of the building and information about the design process behind IZOLA. If you’re curious about how the space came together, it’s a fun chance to take a peek behind the scenes.
I'll be joined by Carlos Hernandez, our architect from the team at Heleo for short presentations about the building and the project at 10am and again at 1pm.
Fair warning: it’s going to be a very lively Saturday morning at the bakery with our usual guests plus the OH! visitors and live music — but that just means even more energy (and croissants).
If you’re interested in the tour, you can learn more here.
Come by, grab a pastry, and say hello. We’re proud that IZOLA’s home is part of the conversation about thoughtful design in San Diego.
A HEADS UP FOR SUNDAY MORNING
Early this Sunday, our neighborhood will be buzzing with runners for the Hot Chocolate Run, which means a few nearby streets will be closed until about 10am. The good news? It clears out quickly and it’s fun to watch. Grab a coffee, cheer on the runners as they pass by, and enjoy the lively energy before settling in with something hot from the oven.
A QUICK VOTING UPDATE
We promise we won’t ask forever...but we do have a quick update.
There’s just over a week left to nominate for the Union-Tribune Best Of, (scroll down for Bakery • Breakfast • Brunch • Desserts) and a little over two weeks left to vote for San Diego Magazine’s Best Of.
If you’ve ever thought, “More people should know about this place,” a quick vote or nomination really helps more people discover us.
We’ve built IZOLA with a lot of intention — testing every recipe again and again, creating systems so pastries can be served hot from the oven all day, and building a team rooted in inclusivity and opportunity. We’re not trying to be the biggest bakery — just one that truly belongs to the community.
If you have a minute, we’d be incredibly grateful for your support.
Vote for IZOLA — San Diego MagazineBest Bakery • Best Desserts • Best Bread
Nominate IZOLA — San Diego Union-TribuneSuggested categories: Bakery • Breakfast • Brunch • Desserts
However you show up for us — by voting, visiting, or bringing friends — we feel it. Thank you!
SATURDAY LIVE MUSIC
Every Saturday, we host live music at the bakeshop from 8a-1p. Come on by to see how talented our local San Diego musicians are! Follow us on Instagram to see the lineup each week.
NATE LUCIER
8-9a
Nate Lucier of Nate Lucier's Rock N' Roll Orchestra. Playing original songs that have a rock n' roll vibe, but with a modern feel.
KAHLIL NASH
9-10a
Emerging from the elite San Diego music scene in California, San Diego Music Award winner Kahlil Nash is a Funk/Rock and R&B recording artist/producer who is a multi-instrumentalist. Influenced by artists Michael Jackson, Jimi Hendrix, and Prince, Kahlil Nash thrives to entertain his audience.
JACQUI MORRIS
11a-12p
Please welcome local musician Jacqui to her first performance at IZOLA. We're excited to have her!
CAITLINN LEWIS
12-1p
Hi, I’m Caitlin. I’m a singer and songwriter from San Diego. I write to reach out to others and validate shared experiences :)
BATHED IN SUNSHINE
(AND CARAMEL)
We’re lucky ducks here in San Diego. Seventies all week. Blue skies. That golden, late-morning light that makes everything feel just a little softer, our days a little brighter.
There’s no better place to bask in it than on our patio — cappuccino in hand — or inside the bakery, where the sunlight pours through the windows and catches the steam rising off pastries hot from the oven.
This week’s photo says it all: our Brown Butter Caramel Knot, glowing in that beautiful light.
And it deserves the spotlight.
Like most delicious treats, we start with butter — and toast it slowly until it turns golden and deeply nutty, releasing that unmistakable brown butter aroma. From there, we build our house-made caramel, rich and decadent, layered with that toasted warmth.
Our vanilla knot is soft and fluffy, scented with real Tahitian vanilla bean. Still warm, it’s dipped into that ooey-gooey brown butter caramel, soaking up every glossy ribbon.
Then we finish it with a sprinkle of flaky Maldon sea salt and shards of caramel brittle for crunch.
It’s sweet, salty, nutty, tender, crisp.
It’s indulgent in the best way.
And in the San Diego sunshine? It somehow tastes even better.
JOIN US
Open Every Day 7a-2p
WE MADE THE LIST - NOW COMES THE IMPORTANT PART
Okay, this is exciting.
We officially made the voting round for San Diego Magazine’s Best Of — and we’re on the ballot in:
Seeing IZOLA listed in three categories? That’s because of you. Truly.
But this is the part where your support matters most — voting is now open, and the winners are decided by votes.
If you’ve ever thought, “More people should know about this place,” this is one of those moments where you can help make that happen.
We’ve chosen to build IZOLA differently. We test and test and test every recipe before it ever hits our ovens. We’ve built complex systems so we can serve pastries and sourdough hot from the oven all day — even though it’s harder. We’ve chosen to hire inclusively, support restorative justice reentry, because we believe how we build matters just as much as what we bake.
We’re not trying to be the biggest bakery. We’re trying to be the one that feels like it belongs to the community.
So if you’ve ever felt proud to bring someone here...if you’ve ever sat in the sunshine with a croissant and thought, “I love this place”...this is one of those moments where you can help us grow something meaningful.
Vote for IZOLA — San Diego Magazine
Best Bread Nominate IZOLA — San Diego Union Tribune
Suggested categories: Bakery, Breakfast, Brunch, Desserts
However you show up for us — by voting, by visiting, by bringing friends — we feel it. And we are so grateful!
ABOVE AND BEYOND
This week we’re celebrating two of our Above & Beyond winners: Alexandra and Eric.
Alexandra is a core member of our dish team — and at IZOLA, that role is foundational. Our dish team is the backbone of FOH. Without them, service stops. Cleanliness, flow, organization, momentum — it all runs through that station.
And when we were hit with a wave of unexpected callouts and needed to pivot quickly, Alexandra stepped up in every way. She scaled dry ingredients for production, worked in Dojo, jumped in on FOH when needed, and still maintained an impeccable dish station. She takes cleanliness seriously, keeps our space highly organized, and has helped streamline organization so teammates can find what they need quickly. That’s leadership. That’s ownership. That’s team-first energy.
Eric, who manages our inventory, brings that same excellence to his role. He keeps us stocked but not overstocked, maintains an organized FIFO warehouse, negotiates stronger vendor terms, and identifies cost-saving alternatives that directly impact our bottom line. His work may happen behind the scenes, but it supports every croissant and loaf we serve.
At IZOLA, excellence isn’t limited to one department. It’s found in the details, in the behind-the-scenes work, and in the people who step up when it matters most. Alexandra and Eric represent that spirit beautifully.
If you see them this week, help us give them a well-earned congratulations!
SATURDAY LIVE MUSIC
Every Saturday, we host live music at the bakeshop from 8a-1p. Come on by to see how talented our local San Diego musicians are! Follow us on Instagram to see the lineup each week.
JOHN AND EILEEN SCHNARR
8-9a
John and Eileen have been married for 52 years and counting. Since 1981 John has written over 200 songs. Having both survived life threatening illnesses just months apart they have come out from under that experience, and joyfully embrace their current season for singing, which came with a soaring duet of Yes!
LEATEA
9-10a
Leatea (San Diego native Dylann Jelden) has been a musician all her life, beginning with classical violin at age 4. She began writing songs and incorporating guitar in high school. She performs regularly in San Diego.
JOYCE ANN MARTIN
10-11a
Since the late 1960’s Joyce Ann Martin has shared her original songs with audiences in San Diego.
Her Baby Boomer Anthems and song of peace can be found on the album, UNLEASHED by the Wild Older Women (available on Spotify, and most streaming platforms).
Give it a listen, and you’ll be ready to sing along at her next show.
STEVE SKIANO
11a-12p
Steve is a singer/songwriter drawing from his experiences as a US Air Force Pararescueman, reluctant police officer, psychiatric physician assistant and former altar boy to create emotionally impactful music. His full band, Steve Skiano and The Tan Lines is just starting to make its way into the San Diego music scene.