HOT FROM THE OVEN CHANGES EVERYTHING There are almond croissants… and then there are IZOLA almond croissants. We take the long way. We toast the almonds for our almond meal in-house. We make our own frangipane. Our own pastry cream. Even the brandy syrup is made here, layer by layer, step by step. And perhaps most importantly: we believe every bite should matter. That means no sad little dollop hiding in the center while the corners leave you wondering what happened.

THE ARCHITECTURE OF A MOMENT There is a specific sound in the bakeshop. It’s not the ovens or the music — it’s the collective shatter of a crust when a croissant is broken in half to be shared. We believe that some things shouldn’t be subtle. They should be honest. They should be generous. That’s why we take the long way with our Chocolate Croissant. We don’t settle for the standard one or two sticks of chocolate. We use four. Four batons of Valrhona French Chocolate, tuc