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New Flavor Drop...and the new IZOLA Market


OUR NEWEST FLAVOR DROP

 

Wisconsin blue cheese + Californian walnuts = Addictive. Our newest sourdough flavor is here - the Blue Cheese & Walnut Sourdough.

 

Our sourdough team incorporates almost a 1/3 pound each of large chunks of blue cheese and walnut halves into our newest flavor drop. It's become a staff favorite as we've been churning out test loaves leading up to launch day. I can't tell you how many times I've heard "I don't even like blue cheese....but THIS IS GOOD!"

 

We use walnut halves so that you get big chunky bites of walnut. And we keep our blue cheese in large chunks so they melt and create flavor bombs with every bite.

 

Launches this Thursday, May 15th. Available for pre-order beginning Wednesday afternoon.

OPEN 7 DAYS A WEEK

7a - 2p

In a rush and have a pre-order? Just call us at the bakery when you arrive, and we'll bring your order out to your car with a smile! We call it IZOLA Drive By. 



THE IZOLA MARKET IS OPEN

 

We're heading into my favorite time of year, when our local farms are brimming with the sweetest, juiciest, most mouth watering produce. And so I wanted to share with you all the best of the best that we're tasting - you'll now find one time buys at the IZOLA counter, what I'm calling IZOLA Market. Available only while supplies last!

 

This week (beginning late Thursday morning) we will have STRAWBERRIES from Tamai Family Farms.

 

When people ask me if I like strawberries, I usually say "No." It's a bit like when I was thinking of opening a bakery (the future IZOLA) and Jenny asked me to try making croissants. I said, "No. I don't like croissants." The truth of the matter is, I just had never had a GOOD croissant before. Fortunately I wisened up, tried my hand at baking croissants and lo and behold, I love croissants! Croissants that are hot from the oven that is.

 

That brings me to the Tamai strawberries - I don't like strawberries because most of them were picked too soon, they are sour, they have too much of a bite. But, I LOVE the Tamai strawberries because they taste like what a strawberry should taste like - sweet, succulent, and that memorable smell just hits you as you bring it up to your mouth.

 

Top it with a little homemade whipped cream. YUM....

 

Available for walk-ins purchase only, and only while our very limited supply lasts!



IZOLA LAND

 

The uber talented Chef Lane is at it again!

 

For the holidays she brought us the adventures of Crispy the Croissant at Thanksgiving, then again a tear-jerker at Christmas. If you have not read these two stories, you must...but be ready to be taken on an emotional roller coaster ride!

 

This month she surprised Jenny and me with the most amazing gift - a one-of-a-kind board game called IZOLA Land. It is literally a work of art. Plus she has created details that just make me laugh out loud -

 

Instead of gingerbread men game pieces, they are little Jeffrey's with scarves tied on!

 

The cards we draw to determine how many steps back or forward are hysterical, personal and just allow us to laugh a little about everything it takes to run a bakery - like sourdough mixers going caput, accidentally overselling on product, making sure we ask if an order if for here or to go, does our macchiato come out beautifully, is our produce fresh?

 

We can't wait to have a game night with the team and see who comes out on top!

 

Thank you thank you thank you Chef Lane for gracing us with your beautiful talent...





New Flavor Drop...Thursday

HELLO BEAUTIFUL


Drippy oooey-gooey brown butter caramel has arrived at IZOLA. There are few things in life finer than warm caramel on an IZOLA Tahitian Vanilla Knot, all hot from the oven. Our organic cane sugar house made caramel transports me back to my food memory core (bedtime stories and boundless summer days) with grounding bass notes from the browned butter, floral vanilla from the knot, and kiss of Maldon Sea Salt from the UK. MMMMMM so fine!

 

Flavor drops Thursday May 1

 

Pre-orders for the Brown Butter Caramel Knot open Wednesday afternoon.



CROISSANT PIZZA LAST DAY FRIDAY (5/2)


Our Signature Croissant Crust Pizza is leaving the menu this Friday. Get it before it's gone. House made sauce, 'nduja, hot honey...mmmmmm

 

More deliciously innovative flavors headed your way soon...via our monthly flavor drops.

 

Croissant Pizza is available for lunch (beginning at 11a), walk-in only.


OLIVE SOURDOUGH GOING AWAY SOON


This is Grandma Izola's daughter's (otherwise known as my mom, Twila) favorite bread. Love ya mom. But we need to make room for new flaves on the menu. Not to worry ya'll, you still have time to stock your freezers and eat as much as you can. Leaves May 14.


You can now enjoy hot from the oven croissants and sourdough every day of the week!

OPEN 7 DAYS A WEEK

7a - 2p

In a rush and have a pre-order? Just call us at the bakery when you arrive, and we'll bring your order out to your car with a smile! We call it IZOLA Drive By.


TREE PLANTING IN EAST VILLAGE  






Jenny and I teamed up with the amazing folks from SD Clean and Safe, Councilmember Steven Whitburn and SDGE to plant trees in the East Village.

Fun! Fun! Fun!
















THANK YOU


Our 3rd capital raise completed Monday at midnight, and the IZOLA community raised an incredible $884,960. We appreciate your faith in us and will use these assets wisely to maximize the benefits for all our stakeholders (Guests, Team, Investors, and the communities we operate in).

Jenny and I want to personally thank each and every one of you for your support and love of the IZOLA community over the past year. It has been a hard year....and a beautiful year, running the gamut of human experiences from generosity and acceptance to cruelty and division. And as I look around the dining room today, I have never been more certain of one thing: our need to gather and break bread together.


You are our friends, our families, our guests, our teammates, our cheerleaders (including more than 740 intrepid investors). You have all stepped forward to celebrate our wins and lift us up when we falter.

You are IZOLA.



Chef Colin, Music Lineup and Chocolate...


THE IZOLA CHOCOLATE CROISSANT 

 

Four bars of delectable Valrhona chocolate...96 layers of Normandy butter...each takes us 4 days to make and over 3 hours to proof. Yet takes Jenny only 3 minutes and 30 seconds to finish one.

 

We're talking about our Chocolate Croissant.

 

 

And when you get a smiley face when you slice one open like Chef Lane did when she was doing a QC check, that means many delicious croissants are coming your way....


You can now enjoy hot from the oven croissants and sourdough every day of the week!

 

OPEN 7 DAYS A WEEK

7a - 2p

 

In a rush and have a pre-order? Just call us at the bakery when you arrive, and we'll bring your order out to your car with a smile! We call it IZOLA Drive By.



LESS THAN 20 DAYS LEFT... 


Please join me and Jenny THIS THURSDAY for an ONLINE INVESTOR INFORMATION EVENT. We'll share milestones achieved and future as we enter the final weeks to invest in IZOLA's Future.

 

That means your chance to own a stake in the company that is revolutionizing artisan baking is coming to a close.

 

As you know, the IZOLA Core team spent much of 2024 developing new recipes, completing our Automation R&D project and opening IZOLA's Faultline Park location. Following an on-time opening, and now with IZOLA operationally profitable, we set an all-time record gross sales of more than $270,000 last month (March 2025). That is more than 6x the revenue of the average bakery in the United States. And we continue delighting our guests with hot-from-the-oven croissants and sourdough and warm hospitality. IZOLA is one of the highest-rated restaurants in the city. What do we need to grow you ask?.....Capital Investment. We are building a distribution network of bakeshops, grocery stores, and direct-to-consumer channels. It's efficient and scalable with good margins.

 

 We are primed to grow and we hope you will consider supporting our mission of elevating human potential by creating high-quality jobs with training and coaching. But hurry – our investment opportunity ends in less than 20 days on April 28th.

Just remember: once this round closes, you may not get another chance to invest at this stage of IZOLA's growth. The share price will change from the current $2.20.

 

We believe that ours is a big mission, and we're incredibly grateful for the support and encouragement of the great community. Join us online this Thursday April 10th at 4p.


Important Note: Investments will be processed on a first-come, first-served basis. In order to be included in this round, we strongly encourage you to fund your investment as soon as possible. We'll update you promptly if you don’t make it into this funding round. Any investments received after hitting the maximum funding amount will be refunded.

Equity crowdfunding investments in private placements, and start-up investments in particular, are speculative and involve a high degree of risk and those investors who cannot afford to lose their entire investment should not invest in start-ups. Companies seeking startup investment through equity crowdfunding tend to be in earlier stages of development and their business model, products and services may not yet be fully developed, operational or tested in the public marketplace. There is no guarantee that the stated valuation and other terms are accurate or in agreement with the market or industry valuations. Further, investors may receive illiquid and/or restricted stock that may be subject to holding period requirements and/or liquidity concerns.



CONGRATULATIONS CHEF COLIN!


Please join us in congratulating Chef Colin on his promotion to Production Lead. From his first day here at IZOLA (almost 1 year ago!), it was clear we were super lucky to have him on the team. Colin comes to IZOLA each and every day with his whole heart. He lives and breathes the IZOLA mission and vision, and walks through the halls of IZOLA like an owner - he takes action if he sees something wrong, he is constantly seeking to improve our service and processes each day, he follows the 5S system, jumps in to help teammates and so much more.

 

Colin, it's been a true honor this past year, and we are so excited for your continue future growth here at IZOLA. Thank you for the tremendous investment you've made in IZOLA and your faith in our mission and vision for our community.

 

Cheers,Chef JB and Jenny


IZOLA FOOD COSTS


We announced last week that recent tariffs increased our ingredient costs by 10-30%(just changed to 86%)...butter from France, olives from Greece and Morocco, vanilla from Tahiti, Chili Crisp from China and many more. We are working to minimize the impact on you and we will communicate the changes to our menu as more information becomes available.


HOST YOUR EVENT AT IZOLA


Planning a wedding, cocktail party, networking event or corporate offsite? IZOLA ISLAND is an amazing architectural space, and we want to share it with you!


LIVE MUSIC SATURDAYS


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! Here are just a few of the artists that will be by this Saturday.


Xavy

8-9a

 

What better way to start your weekend than with a hot from the oven croissant, a cappuccino and a little sax? Xavy is a San Diego native saxophonist with a wide range of musical interests. He is also a member of the Funk/R&B band Heaping Teaspoon.








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.





Julie Seely

12-1p

 

Julie Seely is a local musician who covers pop, folk, and alternative songs.












©2025 by IZOLA Bakery

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