• Jeffrey Lamont Brown

Sunday brunch anyone? Here's my favorite recipe for sourdough french toast. Written by Farah Abumizar, adapted by the IZOLA crew. Yum! Seriously, I crave it. The options are endless, Sesame Sourdough Banana with Cherry Compote.....go for it and IG us a photo of your fave!

Ingredients

  • 1/4 cup flour

  • 1 cup milk

  • Kosher salt

  • 3 eggs

  • 1/2 tsp cinnamon

  • 2 tsp vanilla

  • 2 Tbsp granulated sugar.

  • 10-12 slices sourdough bread

  • unsalted butter

  • 1 cup heavy cream

  • maple syrup or make your own simple syrup with 50/50 water/sugar and a glug of brandy.

  • fresh, ripe fruit

Instructions

  • Whisk flour and milk into a pie plate or baking dish. (A big flat bottom is good for soaking multiple pieces of bread) Add a pinch of salt, eggs, cinnamon, vanilla extract, and 1 Tbsp sugar until smooth.

  • Heat a large cast-iron skillet over medium heat. Slice your IZOLA sourdough and soak 4-6 slices for a minute or two.

  • Generously butter your pan, cook until nicely browned.

  • While it's cooking, whip 1 cup heavy cream, 1 tsp vanilla, and 1 Tbsp sugar.

  • Build your plates with 2-3 pieces, your fave fresh, ripe fruit, a few sliced almonds, drizzle with maple syrup, simple syrup or honey.

  • Dress with a bit of kosher salt. Serve warm.

  • Enjoy with a cappuccino.

Notes

  • In between bread soaks, give the egg mixture a little whisk so cinnamon doesn't all settle on the top.

  • if you're feeding for a group, hold the cooked french toast on a pre-warmed plate in the oven, covered with foil.

  • Jeffrey Lamont Brown

We baked extra sourdough (all flavors) and our traditional butter croissants today. Stock up for Easter and next week (we're closed for spring break). Our bread and croissants freeze super well and come with a care card. Enjoy spring break! IZOLA will re-open Wednesday April 14th.

AVAILABLE TODAY




  • Jeffrey Lamont Brown

PRE-ORDERS ARE OPEN..... we're offering a more limited menu than normal this week. Today a team member went out on medical (thankfully not COVID related), so I (Jeffrey) will be flying solo in the dough room and on the ovens this week. Thanks to everyone for your support (and patience)! We will keep you updated.

ORDER HERE

WE'RE HIRING! We are growing and looking to fill two new roles on our team

  • Artisan Baker

  • Producer/Customer Experience Swing

Artisan Baker: We're looking for a team member with a passion for creating croissants and sourdough so simple, high quality, and fresh that they engage all the eaters' senses, a baker who loves the idea of baking fresh all day, and an artisan with deep experience working with laminated dough and sourdough. And feels joy in interacting with customers and sharing IZOLA's world with them. Producer/Customer Experience: A team member who is nimble, comfortable with diverse responsibilities (e.g. going from boxing hot croissants, then helping the baking team when they get in the weeds, greeting customers with a genuine sense of hospitality, all in 30 minutes), and has a passion for creating amazing experiences for our guests in a fast-paced environment. Traits we value: a strong work ethic, a well-developed sense of self-awareness, integrity, kindness, optimism, and empathy. At IZOLA Bakery we're passionate about baking delicious croissants and sourdough, with thoughtfully sourced ingredients and serving them hot from the oven to the IZOLA family. And by providing that simple experience based on taste, touch, and smell, we offer our guests a little burst of joy that helps us all slowdown, remember and connect. We have a great team environment where all ideas are valued, we believe and practice justice on all fronts, and we work together to create amazing experiences for our customers. If you are ready to join a team that is changing the way people enjoy croissants and sourdough, please send a resume to jb@izolabakery.com Thank you, Jeffrey


DINE-IN IS OPEN Our dine-in is located on the main stage of STUDIO710, a historic venue available for daily rentals for unique events and photoshoots. Thanks, STUDIO710! We're adding a cutting board to every table. (easier to share your IZOLA treats) Come help us test a few different models of cutting boards and we'll trade you a Hot Potion for your feedback. What is a hot potion you ask? A new drink made with a bunch of fresh thyme, lemon, raw honey, peppermint. Steeped and served hot. Medicinal in all the best ways. Bring a book, relax, use the WIFI and enjoy our small-batch, hand-made croissants.

CLOSURE REMINDER We'll be closed April 5-9. Jeffrey, Jennifer and Sacha are headed to Joshua Tree to camp and climb.

©2021 by IZOLA Bakery