
Jeffrey Lamont Brown
Oct 25, 2023
Hot from the oven- Tomorrow!
PRE-ORDERS OPEN NOW! Pre-orders for this week are now open! While definitely not required, a pre-order will guarantee we'll have what...

Jeffrey Lamont Brown
Oct 18, 2023
BLACKBERRY CHOCOLATE CROISSANTS
Mmm...mmm...take a look at these beauties! We take our classic croissant dough - with all 96 layers of Normandy butter - and envelope our...

Jeffrey Lamont Brown
Oct 9, 2023
Time to Go to Tahiti....
TAHITIAN VANILLA... For our Tahitian Vanilla Knots, we use whole Tahitian vanilla beans to infuse the croissant dough and again in the...

Jeffrey Lamont Brown
Oct 3, 2023
Congratulations to IZOLA's Sourdough Lead
OUR WHY Last week was a good week. And who am I kidding, every week is a good week - I feel so fortunate each and every day to be able to...