BEFORE SAN DIEGO WAKES UP The bakery at twilight...it's a time I love just before the sun rises, the streets are empty, the park next door is still, and inside the bakery, it’s just a couple of team members getting the day started. Our bakers are the first to arrive, and actually not as early as you might think. We start later and bake throughout the day because we want you to experience our croissants and sourdough the way we love them most - hot from the oven. One of

"I'M NOT A PASTRY GUY..." That's how Taco started his visit to IZOLA. If you don't know Taco, he's a San Diego native and food creator who recently set out to visit some of the city's most viral food spots, wait in the lines, eat the food, and decide for himself whether they actually deserve all the attention. He'd never been to IZOLA. We didn't know he was coming. And, apparently, pastries aren't really his thing. So this was going to be interesting.... He actually c

ENDING SOON! Mango season is coming to an end, and sadly that means we’re down to the final days of Mango Lao 芒果捞. We’ll keep making it as long as we can get those silky, honey-sweet, beautifully fragrant Ataulfo mangoes, but we think we’re getting pretty close to the end. Mango Lao was inspired by the cold, sweet mango desserts Jenny used to bring her grandmother from a Chinese tea shop, and this summer she brought her own version to IZOLA. Each one starts with half

JOIN THE KGB Until now, this one has been classified. And because you're part of our newsletter family, you're the first to hear about it — and the first with the opportunity to pre-order it for Monday. Meet the Kimchi Gruyère Bun, or, as we’ve started calling it around the bakery, the KGB. Lauren took one bite, her eyes got huge, and she blurted out, "What is this?! Oh... my... God." Jenny and I looked at each other and smiled. We figured we were onto something. Whe