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

SOMETHING WARM FOR WINTER MORNINGS   Winter asks us to slow down when the mornings are quieter and the air a little cooler. At IZOLA, this season always nudges us toward warmth and toward flavors that feel familiar, grounding, and just a little indulgent.   This week, we’re introducing a new pastry that captures that feeling, our new Wine Poached Pear Croissant...I'm especially excited about this one because it has literally stopped people in their tracks AND when they taste