top of page

Live Event This Weekend


HOT FROM THE OVEN

 

Hey! We're having burgers tonight for dinner. "I made them at noon, but we're eating them at 6p," said no one....ever.

 

We serve our sourdough and croissants hot from the oven all day....every day. Is it more difficult? Yup.

Is it worth it? Definitely!

 

There is nothing like sourdough that's still hot from the oven...I didn't even like croissants before launching IZOLA simply because the croissants I'd eaten had all been baked hours ago and served room temp. My 1st bite of a hot from the oven croissant....life changing.

 

So when IZOLA began, serving everything hot from the oven seemed like a no-brainer. We were also cooking in our little home oven at the time. And thank goodness we went naively into this endeavor of serving everything hot from the oven, because it ended up being so much more complicated than we could have ever guessed.

 

Fast forward to 1000 croissants per day...how do we do it? An interwoven system of data created by Jenny. Yay Jenny! I like to call it iZOS - IZOLA Operating System, sorry Steve Jobs. 5 main systems working together:

 

  1. Production Forecast - How many do we want to make?

  2. Production Orders - Dojo and Sourdough Department marching orders.

  3. Proofing planner - Every tray serialized and precisely placed.

  4. Minute-by-Minute Bake Schedule - Go Chef Lane and team.

  5. Live Available - This is what you can order (sorry if we've ever been sold out of your favorite).

  6. Kitchen Display Screens - Tells our Expo department what to put on your plate.....and fast....so it stays hot.  

 

All to bring you delightful hot croissants and sourdough.



Titus on Bake keeping our Bake times up-to-date
Titus on Bake keeping our Bake times up-to-date
Jeff at counter checks our live availability
Jeff at counter checks our live availability
Our expeditor Aurora double-checks live counts throughout the day to ensure we don't oversell
Our expeditor Aurora double-checks live counts throughout the day to ensure we don't oversell

You can now enjoy hot from-the-oven croissants and sourdough 7 days a 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.


 

FINAL WEEKS TO INVEST IN IZOLA 


Please join me and Jenny at the bakery THIS SUNDAY for a LIVE INVESTOR INFORMATION EVENT. We'll share milestones achieved, future plans and samples of our croissants and sourdough (and maybe even a glass of champagne) 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 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 in person on Sunday April 6th at 10a on the patio at IZOLA.


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 LIDIA

This week we celebrate Chef Lidia for her 3rd year anniversary with IZOLA.

 

Chef Lidia, we are so tremendously honored to have gone on this journey with you and look forward to many more adventures to come.

 

When we began on this journey with you three years ago, you came eager to learn, having never made a croissant before. You were working in our old converted bedroom, with a walk-in that was powered by an air conditioner where we had to move croissants with a short rolling rack because of the low beam that only Jenny was short enough to walk under. We had one proofer and one croissant oven and used creative methods to proof more racks in the back room...You had people walking through your Dojo all day long to get to the pantry, letting warm air in. And yet, you still came to IZOLA each day with the biggest smile, ready to contribute to what we were building together.

 

You've been with us and helped us through our darkest days when we closed on October 27, 2023. You stood by us through the closure working to develop so many new croissants that we cannot wait to share with the team and our guests. You've developed systems and processes that allowed us to relaunch with a brand new Dojo team before opening at Island and celebrated alongside us when we reopened in 2024. You are now Chef to an amazing team of 4.

 

And while so much has changed, we have managed to find ourselves in a space where we're still carrying the flour up (or down) a flight of stairs...

 

There's been laughter, there's been tears, there's been all of the emotions. Chef Lidia, we could not have asked for anyone better to go on this journey with. It's been an honor for us to serve with you.

 

Cheers,

Jeffrey and Jenny


 

IZOLA FOOD COSTS


Recent tariffs increased our ingredient costs by 10-30% this week...butter from France, olives from Greece and Morocco, vanilla from Tahiti, 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 couple of the artists that will be by this Saturday.



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.



Dan Gindling

10-11a

 

Dan Gindling has been playing guitar since 1972 when he first heard the band America and its debut album. Writing music has become his therapy and passion. You'll find him on the San Diego open mic scene where he has been enjoying the journey and hopes you enjoy his music too.




Aaron Bowen

11a-12p 

Aaron Bowen is a local San Diego musician, guitar builder, and well practiced recording artist. Bowen has recorded and produced many local musicians, he has truly lifted the music community in San Diego. His musical style encompasses many genres fused into a unique, well sculpted tone, that encapsulates the listener into a trance. Aaron plays at Izola often, we are lucky to have him.



 






New Flavor Drop...


TRAVEL WITH US TO GREECE

 

....On a flavor trip that is IZOLA’s newest sourdough... Handfuls of oven-roasted artichoke hearts, feta, Kalamata olives...feel the warm sun on your face as you bite into our Artichoke Heart & Feta Sourdough!

 

We flash roast the artichoke hearts in our SALVA croissant ovens to build the Maillard and pair 'em up with French sheep's milk feta (over a quarter pound of artichokes and feta in each loaf....very tricky to shape....thank you sourdough team) ....rounded out with lemon zest, Italian parsley, Kalamata olives, fennel seeds, and a little garlic and hint of red pepper. We're going to 11.

 

Launches tomorrow, Friday March 28, and will be here for a limited time only! I'll be 1st in line!


IZOLA is now open 7 days a week! We're baking hot from the oven 7a-2p. 


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.


 

FINAL WEEKS TO INVEST IN IZOLA

We are officially in the final weeks to invest in IZOLA.

 

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

 

With IZOLA ready to scale and operationally profitable, we are changing the face of the guest experience, using our proprietary tech to create industry-leading hot-from-the-oven croissants and sourdough for our guests and taking justice-based action in the $6.6B California Bakery Market - And we believe we're perfectly positioned to seize more of it. A lot more....

 

We're poised to build our dough factory, boost production, open new bakeshops, sell in grocery stores and direct to consumers.

 

Just remember: once this round closes, you may not get another chance to invest at this stage of IZOLA's growth and at this price.

 

The window is closing fast - don't miss your opportunity to own a piece of the future of artisan baking.  


Join Jeffrey and Jenny for hot-from-the-oven croissant bites at our final In-Person Investor Information Event at IZOLA, Saturday April 6th, 10am on the Patio.

 


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.


 

At IZOLA we strive to be an oasis for our guests, a place to gather, connect, enjoy a pastry (or several), where you can be yourself and relax. Behind the scenes there is a team of incredible humans who hustle hard, work long hours, and train continuously to create truly delightful guest experiences.

 

 Not all who come to work at Izola can handle the relentless workload, attention to detail and obsession with improvement, but those who do inspire us every day and are the essence of IZOLA.

Dani (they/ them), is one of those IZOLA warriors.

 

Like much of the Izola staff, Dani works in several roles in our Front of House department and stands out from the rest by jumping seamlessly from one to the other.

They help make hundreds of drinks at our drinks station, cover lunch breaks, box and plate hundreds of orders for customers in expo, jumps in to help with dishes, and runs food and drinks to tables, all with an attitude that motivates and enlivens those around them.

Today we celebrate Dani for their hard work and positive influence as they are promoted to Front of House Lead! Allow me to be the first to say....Yes Chef!

 

With their grit, willingness to learn, and sense of urgency also comes a kindness, playfulness, and team spirit that inspires all of us who work here, and we could not be prouder of Dani’s accomplishment.

 

Congratulations Dani! You earned it.

 

-Chef Lane


 

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 couple of the artists that will be by this Saturday.


Joyce Ann Martin

8-9a 

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.



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.







KBKawaii

10-11a

 

Kenzie Barnickle is an indie-acoustic-pop-punk singer songwriter raised in Nashville, TN, but now resides in her cozy abode in San Diego, CA. Kenzie started composing her own music at the piano when she was 4, and never stopped. Music fuels her creativity, and she hopes to spread whimsy and comfort to any of those who listen to her music.




Kaila Shaw

11a-12p


Kaila is a self-taught singer-songwriter and acoustic guitar player. For the past 10 years she has been sharing her talents and honing her craft at many types of venues and events around SoCal. Her music style is peaceful acoustic, upbeat covers and thoughtful original lyrics and melodies. She usually performs solo, putting her heart into every song and when performing she loves encouraging the audience to experience the music and interact.



Aaron Bowen

12-1p

 

Aaron Bowen is a local San Diego musician, guitar builder, and well practiced recording artist. Bowen has recorded and produced many local musicians, he has truly lifted the music community in San Diego. His musical style encompasses many genres fused into a unique, well sculpted tone, that encapsulates the listener into a trance.



 

More Moof Please!


NOW WITH MORE MOOF! 

 

Our Big Easy inspired Muffuletta Croissant is now bigger and better! We've filled it to the brim with even more meat. Three types of pork - sweet capicola, mortadella and Genoa salami - are paired with provolone cheese and a briny olive salad. All wrapped in our Beldi olive croissant. It's like a charcuterie plate wrapped in an IZOLA croissant. Yum, yum, yum.

 

And by popular demand, we'll now be offering our Muffuletta Croissant all morning long!




 

NOW OPEN MONDAYS! 🎉

Beginning tomorrow, IZOLA is now open 7 days a week! Come join us for our inaugural Monday, we'll be baking hot from the oven 7a-2p.

 

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 you! We call it IZOLA Drive By.

 

JOIN US ON TUESDAY

 

Join Jenny and me, IZOLA co-founders, this Tuesday March 18 at 4p on Google Meet. We'll be sharing with you our plans for IZOLA's future and why we're offering the chance for you to become an owner in IZOLA.

 

It's an "Ask Us Anything" - a super casual conversation where we'll review where we've been and where we're heading. Come with your questions!



 

Thank you to everyone who helped nominate IZOLA for San Diego Magazine's Best Of San Diego. Now it's time to vote!

 

If you love IZOLA, please vote for us for:

 

We're on a mission to change the way Americans experience sourdough and croissants and thank you for your help in sharing the IZOLA love.



 

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!



 


©2025 by IZOLA Bakery

bottom of page