A TRIBUTE   Mexico holds a special place in my heart.   It’s impossible to spend time there — to walk through its markets, to be welcomed into homes, to eat food made with such care — and not come away changed. The generosity, the quiet pride, the layers of flavor and story — they’ve shaped how I see food, and how I see community.   Here in San Diego, we’re lucky to live so close to that inspiration. You can taste it in the air, in the friendships, in the way food brings peop

4 INGREDIENTS     April 18, 2016 - according to my trusty Amazon account, this is the day that I purchased the book "The New Artisan Bread in Five Minutes a Day."  I was super busy at the time, running my production company and raising my son Sacha, so the idea of getting my hands on some hot bread every day with little time investment? A win! Little did I know that in a few short years I'd be walking away from my production career and diving deep into the world of baking. Wh

BAKERY HOP!     It is a super exciting time for the East Village... What was once a quiet pocket of downtown is now one of San Diego’s most vibrant neighborhoods — full of creativity, incredible food, and the smell of freshly baked bread drifting through the streets. I've been part of the East Village for decades now 😳 and lately it’s starting to feel like something special is taking shape — what we like to call the East Village Artisan Bakery District.   Within just a few b

IZOLA EVENINGS Dear IZOLA Community, There’s a certain kind of light we’ve always loved at IZOLA — that moment right before dusk when the sun catches the edges of the windows, the ovens hum softly in the background, and everything feels just a little slower. Until now, we’ve closed our doors before that light really has its moment.   But starting this Friday, that changes.   We’re extending our hours to 7 pm on Fridays and Saturdays , and as the sun sets, IZOLA transforms . T

TIME TO SAVOR At IZOLA, time is one of our most important ingredients. Every morning bun, every croissant, every sourdough loaf is a story of patience. Time to fold, rest, and fold again. Time for butter to chill and dough to relax. Time for wild yeast to do its quiet, invisible work, transforming flour and water into something alive. Each flaky layer, each airy crumb, each deep, caramelized crust is a record of hours of patience and care under the careful hands of our team l