FULL OF LOVE (AND PASTRIES)
This week is going to be a fun one. Valentine's Day is this Saturday, and pastries are kind of our love language. In fact, when I first launched IZOLA it was going to be all sourdough all the time. I didn't even like croissants - until my love, Jenny, asked me to try making her one and the rest is history.
Whether you're celebrating a partner, your family, your friends, or yourself (highly encouraged), we're always honored when our guests choose to celebrate with our hot from the oven croissants and sourdough.
We will be open all President's Day weekend long, including Monday!
Open Every Day 7a-2p
COMINGS AND GOINGS...
A FAN FAVORITE RETURNS
Wow! Wow! The return of the Olive Toasted Pecan Sourdough was a hit!
If you missed last week's announcement, this beloved loaf is officially back on the menu. Is it here forever? That part's up to you. We'll keep baking it as long as you keep coming for it!
Each loaf if loaded with Castelvetrano and Kalamata olives, pecans, fresh lemon zest, walnut oil from France and herbes de Provence. Packed with flavor and olive goodness in every bite.
Best of all? Served hot from the oven.
A FAVORITE SAYS GOODBYE SOON
The Vbap Croissant has been extended through Saturday, February 14 - your final chance to enjoy this vegetarian love letter to K-food. Daikon/zucchini/carrot filling with kimchi and IZOLA's own house-made bibimbap sauce: scratch made with notes of maple, ginger and some heat. Served with microgreens, cucumbers, and IZOLA's own BAP sauce. Korean Mom approved. (Carnivore Confession: I love the VBap almost more than the meat version...)
And in just over two weeks, on February 22, we’ll be saying goodbye to our Wine Poached Pear Croissant — an invitation to slow down, linger, and savor winter while it’s still here.
RIDING FOR A REASON
We want to take a moment to shine a light on Chef Colin, one of our incredible bakers, and something meaningful he’s doing beyond the Bake Bar.
Colin’s love of cycling goes way back. Growing up, he rode alongside his dad and brother on a triple tandem bike — even making the Five Boro Bike Tour in New York an annual family tradition. Life got busy, the rides slowed, but recently the bike found its way back into his daily routine — first as a commute to the bakery, then as a way to reconnect with his health and himself.
This year, Colin set a big goal: ride 10 miles a day for 30 days — 300 miles total — in preparation for a 60-mile Gran Fondo this April, and ultimately a full century ride this fall in Santa Barbara. All while doing what he does best: baking croissants and sourdough (and yes, eating plenty of them too - especially the Everything Croissant, which is his favorite).
Colin is dedicating this ride to support the American Cancer Society, and he’s fundraising along the way. If you’ve ever met Colin, you know this is exactly who he is — steady, thoughtful, committed, and showing up full force day after day.
If you feel moved, we’d love for you to support him — whether that’s with a donation, a word of encouragement, or a cheer the next time you see him at IZOLA.
We’re proud to bake alongside people who bring so much heart — on and off the bike.
Support Chef Colin’s Ride for a Cause:
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.
JULIE SEELY
8-9a
Julie Seely is a local musician who covers pop, folk, and alternative songs.
HANA FLEUR
9-10a
West Coast Nomad from the sacred Midwest. Please welcome Hana Fleur to her first performance at IZOLA!
CAITLIN LEWIS
10-11a
Hi, I’m Caitlin. I’m a singer and songwriter from San Diego. I write to reach out to others and validate shared experiences :)
KAHLIL NASH
11a-12p
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.
So...ever since our Olive Toasted Pecan Sourdough left the menu, my mom Twila has been on me about it...
In her very sweet, loving — yet unmistakably firm — mom way.(The kind only moms can pull off.)
Sometimes subtle.Sometimes...not subtle at all.
Well, Mom is headed back to San Diego this weekend after being away for the winter, and let’s just say I’d really like to stay in her good graces. Which means there was only one option:
Olive Toasted Pecan Sourdough is coming back!!!
Returning Friday, February 6 — just in time for Mom’s arrival.
Mom has a slice of Olive Toasted Pecan Sourdough every single morning for breakfast. It’s hearty enough to be a meal all on its own. Each loaf is packed with nearly a full cup of Castelvetrano and Kalamata olives — studded with olive in every bite. And yet another cup of mammoth pecans.
It’s brightened with a floral hit of lemon zest, grounded by the earthy sweetness of Herbes de Provence, and finished with the warm, nutty richness of French walnut oil.
Basically: Mom has great taste.
Pre-orders open Thursday at 3pm, with the earliest pickup on Friday, February 6 — so set your alarms.
And a gentle reminder: if you love Olive Pecan Sourdough, don’t wait. Mom isn’t alone. We’ve heard from so many of you asking for its return. It originally left the menu simply because it was our slowest mover — but this time, we expect it to fly.
Thanks, Mom.
MORE MENU CHANGES AFOOT...
With the return of Olive Pecan Sourdough, we say goodbye to our Warmed Olives.
And in other late-breaking news, this Thursday we relaunch our Carnitas Croissant. We heard the call -
WE WANT MORE MEAT!
How do we fit in 40% more meat into a single croissant? We've changed the shape too. You'll find the 3/4 cup of carnitas stuffed into a empanada-style croissant, still topped with the same chicharron, charred lime, fresh onion and cilantro. They are so full we can barely get em closed!
The new Carnitas Croissant (MORE MEAT!) launched on Thursday.
And two more menu updates:
The Vbap Croissant (our veg version of our Bibimbap Croissant) will be leaving the menu next Friday, February 13th.
The Wine Poached Pear Croissant exits on Sunday February 22nd.
Make sure to enjoy these while they last!
PLANS FOR 2026
Thank you Pam Kragen at the San Diego Union Tribune for highlighting our plans for 2026! We're gaining momentum on our new City Heights Dough Factory and 2nd location. Learn more over at the U-T.
For our investors, please keep your eyes peeled in your inboxes for your invite to our next Quarterly Shareholders Meeting. We'll have more in depth updates to share.
THANK YOU DOGGOS GUS
Thank you to Doggos Gus for making our send off for our Assistant General Manager Jeff so special. We all got to enjoy one of Jeff's favorite spots in the East Village - a night filled with bacon wrapped hot dogs, great company and loads of laughs. They're just down the street from us on J Street and 14th.
WELCOME LAUREN!
This week, we entered a new era at IZOLA as we welcomed our new General Manager, Lauren, to the team. With over 10 years of hospitality leadership experience and deep expertise in creating memorable, high-volume guest experiences, Lauren will help lead the next chapter of IZOLA through deepening our commitment to warm hospitality, unforgettable moments, and the mentoring and coaching of our exceptional team. If you see Lauren in the dining room, don't be shy, please say Hello as she'd love to meet ya!
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.
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.
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.
RANDALL HILD
11a-12p
Randall is a talented keyboardist, singer, and songwriter residing in San Diego, CA. He most loves sharing his passion for music and art to the world, and with an eclectic range of influences there is something for everyone in his performances.
On winter mornings like these, the bakery wakes up quietly. Lights flicker on. Ovens hum to life. Dough that’s been resting all night is gently coaxed into something new.
“Hot from the oven” sounds simple, but it’s never just about temperature.
It’s about timing — knowing when to wait and when to act. It’s about care — hands that know when dough is ready, and when it needs just a little more time. It’s about people — the ones baking before the sun is up, and the ones walking through our doors looking for something warm.
After the rush of the holidays and the weight of everything the year carried with it, this season feels quieter. Not empty...just softer. A moment to exhale...a moment to return to the things that matter most.
And then there’s the patio — sun-soaked, 75 degrees, alive in the best way. Over the past week alone, we’ve watched our tables fill with people visiting from Oklahoma, Turkey, San Francisco — neighbors and travelers all mixed together, lingering over coffee and croissants, sharing stories in the winter sun. It’s become its own kind of gathering place, a reminder of how food can bring worlds together.
Here at IZOLA, that’s always been the ritual. A place where bread is broken and shared. Where kids grow up marking time by croissants and sourdough. Where strangers become regulars, and regulars become part of the fabric of the room. Where our team — from many backgrounds, many stories — shows up each day with care, patience, and a belief that hospitality can be an act of justice.
Hot from the oven means showing up for each other, even when things are hard. It means choosing to make something by hand, every day, because it connects us — to tradition, to craft, and to one another.
So if you find yourself yearning for something warm this week — a pastry, a quiet moment, or a seat in the sun — know that we’re here. The ovens are on. The doors are open. And there’s always room at the table.
Come as you are — for a croissant, a coffee, or a little time in the sun.
HOURS: Open every day, 7a–2p
ONLY 10 DAYS LEFT!
Nominations for San Diego Magazine's Best Of San Diego list is open through the end of this month only! Thanks to everyone who has taken a moment to nominate IZOLA - it is you, our guests, who have built this place, one visit, one recommendation, and one shared moment at a time.
If you’ve celebrated a special day here at IZOLA…If you’ve lingered over a hot-from-the-oven croissant that made your morning feel a little brighter…
We’d be so grateful for your nomination.
Here are some suggested categories to nominate us in:
Nominations end February 1st.
JOIN US AT IZOLA
We’re excited to share that we’re looking for a General Manager to help lead IZOLA into its next chapter.
This is an opportunity to be part of something special — a place people return to again and again. IZOLA is built on memorable food, warm hospitality, and a deep sense of care for both our guests and our team.
This role is also uniquely complex. Serving food hot from the oven means timing, coordination, and systems matter deeply — from production to service to the guest experience itself. It’s not just about leading a team or working the floor; it’s about understanding and stewarding a thoughtful, interlocking set of processes that allow hospitality to shine at its best.
We’re looking for a leader who loves people as much as they love great food — someone who sees hospitality as an art, leads with heart and clarity, and is energized by both the craft and the complexity of what we do.
If this sounds like you — or someone you know — we’d love to connect. Please reach out directly to Jenny at jenny@izolabakery.com to start the conversation. Sometimes the very best additions to our team come through this community.
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.