HELLO BEAUTIFUL
Drippy oooey-gooey brown butter caramel has arrived at IZOLA. There are few things in life finer than warm caramel on an IZOLA Tahitian Vanilla Knot, all hot from the oven. Our organic cane sugar house made caramel transports me back to my food memory core (bedtime stories and boundless summer days) with grounding bass notes from the browned butter, floral vanilla from the knot, and kiss of Maldon Sea Salt from the UK. MMMMMM so fine!
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Flavor drops Thursday May 1
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Pre-orders for the Brown Butter Caramel Knot open Wednesday afternoon.
CROISSANT PIZZA LAST DAY FRIDAY (5/2)
Our Signature Croissant Crust Pizza is leaving the menu this Friday. Get it before it's gone. House made sauce, 'nduja, hot honey...mmmmmm
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More deliciously innovative flavors headed your way soon...via our monthly flavor drops.
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Croissant Pizza is available for lunch (beginning at 11a), walk-in only.
OLIVE SOURDOUGH GOING AWAY SOON
This is Grandma Izola's daughter's (otherwise known as my mom, Twila) favorite bread. Love ya mom. But we need to make room for new flaves on the menu. Not to worry ya'll, you still have time to stock your freezers and eat as much as you can. Leaves May 14.
You can now enjoy hot from the oven croissants and sourdough every day of the week!
OPEN 7 DAYS A WEEK
7a - 2p
In a rush and have a pre-order? Just call us at the bakery when you arrive, and we'll bring your order out to your car with a smile! We call it IZOLA Drive By.
TREE PLANTING IN EAST VILLAGEÂ Â
Jenny and I teamed up with the amazing folks from SD Clean and Safe, Councilmember Steven Whitburn and SDGE to plant trees in the East Village.
Fun! Fun! Fun!
THANK YOU
Our 3rd capital raise completed Monday at midnight, and the IZOLA community raised an incredible $884,960. We appreciate your faith in us and will use these assets wisely to maximize the benefits for all our stakeholders (Guests, Team, Investors, and the communities we operate in).
Jenny and I want to personally thank each and every one of you for your support and love of the IZOLA community over the past year. It has been a hard year....and a beautiful year, running the gamut of human experiences from generosity and acceptance to cruelty and division. And as I look around the dining room today, I have never been more certain of one thing: our need to gather and break bread together.
You are our friends, our families, our guests, our teammates, our cheerleaders (including more than 740 intrepid investors). You have all stepped forward to celebrate our wins and lift us up when we falter.
You are IZOLA.
THE IZOLA CHOCOLATE CROISSANTÂ
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Four bars of delectable Valrhona chocolate...96 layers of Normandy butter...each takes us 4 days to make and over 3 hours to proof. Yet takes Jenny only 3 minutes and 30 seconds to finish one.
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We're talking about our Chocolate Croissant.
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And when you get a smiley face when you slice one open like Chef Lane did when she was doing a QC check, that means many delicious croissants are coming your way....
You can now enjoy hot from the oven croissants and sourdough every day of the week!
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OPEN 7 DAYS A WEEK
7a - 2p
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In a rush and have a pre-order? Just call us at the bakery when you arrive, and we'll bring your order out to your car with a smile! We call it IZOLA Drive By.
LESS THAN 20 DAYS LEFT...Â
Please join me and Jenny THIS THURSDAY for an ONLINE INVESTOR INFORMATION EVENT. We'll share milestones achieved and future as we enter the final weeks to invest in IZOLA's Future.
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That means your chance to own a stake in the company that is revolutionizing artisan baking is coming to a close.
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As you know, the IZOLA Core team spent much of 2024 developing new recipes, completing our Automation R&D project and opening IZOLA's Faultline Park location. Following an on-time opening, and now with IZOLA operationally profitable, we set an all-time record gross sales of more than $270,000 last month (March 2025). That is more than 6x the revenue of the average bakery in the United States. And we continue delighting our guests with hot-from-the-oven croissants and sourdough and warm hospitality. IZOLA is one of the highest-rated restaurants in the city. What do we need to grow you ask?.....Capital Investment. We are building a distribution network of bakeshops, grocery stores, and direct-to-consumer channels. It's efficient and scalable with good margins.
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 We are primed to grow and we hope you will consider supporting our mission of elevating human potential by creating high-quality jobs with training and coaching. But hurry – our investment opportunity ends in less than 20 days on April 28th.
Just remember: once this round closes, you may not get another chance to invest at this stage of IZOLA's growth. The share price will change from the current $2.20.
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We believe that ours is a big mission, and we're incredibly grateful for the support and encouragement of the great community. Join us online this Thursday April 10th at 4p.
Important Note: Investments will be processed on a first-come, first-served basis. In order to be included in this round, we strongly encourage you to fund your investment as soon as possible. We'll update you promptly if you don’t make it into this funding round. Any investments received after hitting the maximum funding amount will be refunded.
Equity crowdfunding investments in private placements, and start-up investments in particular, are speculative and involve a high degree of risk and those investors who cannot afford to lose their entire investment should not invest in start-ups. Companies seeking startup investment through equity crowdfunding tend to be in earlier stages of development and their business model, products and services may not yet be fully developed, operational or tested in the public marketplace. There is no guarantee that the stated valuation and other terms are accurate or in agreement with the market or industry valuations. Further, investors may receive illiquid and/or restricted stock that may be subject to holding period requirements and/or liquidity concerns.
CONGRATULATIONS CHEF COLIN!
Please join us in congratulating Chef Colin on his promotion to Production Lead. From his first day here at IZOLA (almost 1 year ago!), it was clear we were super lucky to have him on the team. Colin comes to IZOLA each and every day with his whole heart. He lives and breathes the IZOLA mission and vision, and walks through the halls of IZOLA like an owner - he takes action if he sees something wrong, he is constantly seeking to improve our service and processes each day, he follows the 5S system, jumps in to help teammates and so much more.
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Colin, it's been a true honor this past year, and we are so excited for your continue future growth here at IZOLA. Thank you for the tremendous investment you've made in IZOLA and your faith in our mission and vision for our community.
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Cheers,Chef JB and Jenny
IZOLA FOOD COSTS
We announced last week that recent tariffs increased our ingredient costs by 10-30%(just changed to 86%)...butter from France, olives from Greece and Morocco, vanilla from Tahiti, Chili Crisp from China and many more. We are working to minimize the impact on you and we will communicate the changes to our menu as more information becomes available.
HOST YOUR EVENT AT IZOLA
Planning a wedding, cocktail party, networking event or corporate offsite? IZOLA ISLAND is an amazing architectural space, and we want to share it with you!
LIVE MUSIC SATURDAYS
Every Saturday, we host live music at the bakeshop from 8a-1p. Come on by to see how talented our local San Diego musicians are! Here are just a few of the artists that will be by this Saturday.
Xavy
8-9a
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What better way to start your weekend than with a hot from the oven croissant, a cappuccino and a little sax? Xavy is a San Diego native saxophonist with a wide range of musical interests. He is also a member of the Funk/R&B band Heaping Teaspoon.
Kahlil Nash
9-10a
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Emerging from the elite San Diego music scene in California, San Diego Music Award winner Kahlil Nash is a Funk/Rock and R&B recording artist/producer who is a multi-instrumentalist. Influenced by artists Michael Jackson, Jimi Hendrix, and Prince, Kahlil Nash thrives to entertain his audience.
Julie Seely
12-1p
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Julie Seely is a local musician who covers pop, folk, and alternative songs.
HOT FROM THE OVEN
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Hey! We're having burgers tonight for dinner. "I made them at noon, but we're eating them at 6p," said no one....ever.
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We serve our sourdough and croissants hot from the oven all day....every day. Is it more difficult? Yup.
Is it worth it? Definitely!
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There is nothing like sourdough that's still hot from the oven...I didn't even like croissants before launching IZOLA simply because the croissants I'd eaten had all been baked hours ago and served room temp. My 1st bite of a hot from the oven croissant....life changing.
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So when IZOLA began, serving everything hot from the oven seemed like a no-brainer. We were also cooking in our little home oven at the time. And thank goodness we went naively into this endeavor of serving everything hot from the oven, because it ended up being so much more complicated than we could have ever guessed.
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Fast forward to 1000 croissants per day...how do we do it? An interwoven system of data created by Jenny. Yay Jenny! I like to call it iZOS - IZOLA Operating System, sorry Steve Jobs. 5 main systems working together:
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Production Forecast - How many do we want to make?
Production Orders - Dojo and Sourdough Department marching orders.
Proofing planner - Every tray serialized and precisely placed.
Minute-by-Minute Bake Schedule - Go Chef Lane and team.
Live Available - This is what you can order (sorry if we've ever been sold out of your favorite).
Kitchen Display Screens - Tells our Expo department what to put on your plate.....and fast....so it stays hot. Â
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All to bring you delightful hot croissants and sourdough.
You can now enjoy hot from-the-oven croissants and sourdough 7 days a week!
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OPEN 7 DAYS A WEEK
7a - 2p
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In a rush and have a pre-order? Just call us at the bakery when you arrive, and we'll bring your order out to your car with a smile! We call it IZOLA Drive-By.
FINAL WEEKS TO INVEST IN IZOLAÂ
Please join me and Jenny at the bakery THIS SUNDAY for a LIVE INVESTOR INFORMATION EVENT. We'll share milestones achieved, future plans and samples of our croissants and sourdough (and maybe even a glass of champagne) as we enter the final weeks to invest in IZOLA's Future.
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That means your chance to own a stake in the company that is revolutionizing artisan baking is coming to a close.
Â
As you know, the IZOLA Core team spent much of 2024 developing new recipes, completing our Automation R&D project and opening IZOLA's Faultline Park location. Following an on-time opening, and now with IZOLA operationally profitable, we set an all-time record gross sales of more than $270,000 last month (March 2025). That is more than 6x the revenue of the average bakery in the United States. And we continue delighting our guests with hot-from-the-oven croissants and sourdough and warm hospitality. IZOLA is one of the highest-rated restaurants in the city. What do we need to grow you ask?.....Capital Investment. We are building a distribution network of bakeshops, grocery stores, and direct-to-consumer channels. It's efficient and scalable with good margins.
Â
 We are primed to grow and we hope you will consider supporting our mission of elevating human potential by creating high-quality jobs with training and coaching. But hurry – our investment opportunity ends April 28th.
Just remember: once this round closes, you may not get another chance to invest at this stage of IZOLA's growth. The share price will change from the current $2.20.
Â
We believe that ours is a big mission, and we're incredibly grateful for the support and encouragement of the great community. Join us in person on Sunday April 6th at 10a on the patio at IZOLA.
Important Note: Investments will be processed on a first-come, first-served basis. In order to be included in this round, we strongly encourage you to fund your investment as soon as possible. We'll update you promptly if you don’t make it into this funding round. Any investments received after hitting the maximum funding amount will be refunded.
Equity crowdfunding investments in private placements, and start-up investments in particular, are speculative and involve a high degree of risk and those investors who cannot afford to lose their entire investment should not invest in start-ups. Companies seeking startup investment through equity crowdfunding tend to be in earlier stages of development and their business model, products and services may not yet be fully developed, operational or tested in the public marketplace. There is no guarantee that the stated valuation and other terms are accurate or in agreement with the market or industry valuations. Further, investors may receive illiquid and/or restricted stock that may be subject to holding period requirements and/or liquidity concerns.
CONGRATULATIONS CHEF LIDIA
This week we celebrate Chef Lidia for her 3rd year anniversary with IZOLA.
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Chef Lidia, we are so tremendously honored to have gone on this journey with you and look forward to many more adventures to come.
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When we began on this journey with you three years ago, you came eager to learn, having never made a croissant before. You were working in our old converted bedroom, with a walk-in that was powered by an air conditioner where we had to move croissants with a short rolling rack because of the low beam that only Jenny was short enough to walk under. We had one proofer and one croissant oven and used creative methods to proof more racks in the back room...You had people walking through your Dojo all day long to get to the pantry, letting warm air in. And yet, you still came to IZOLA each day with the biggest smile, ready to contribute to what we were building together.
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You've been with us and helped us through our darkest days when we closed on October 27, 2023. You stood by us through the closure working to develop so many new croissants that we cannot wait to share with the team and our guests. You've developed systems and processes that allowed us to relaunch with a brand new Dojo team before opening at Island and celebrated alongside us when we reopened in 2024. You are now Chef to an amazing team of 4.
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And while so much has changed, we have managed to find ourselves in a space where we're still carrying the flour up (or down) a flight of stairs...
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There's been laughter, there's been tears, there's been all of the emotions. Chef Lidia, we could not have asked for anyone better to go on this journey with. It's been an honor for us to serve with you.
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Cheers,
Jeffrey and Jenny
IZOLA FOOD COSTS
Recent tariffs increased our ingredient costs by 10-30% this week...butter from France, olives from Greece and Morocco, vanilla from Tahiti, and many more. We are working to minimize the impact on you and we will communicate the changes to our menu as more information becomes available.
HOST YOUR EVENT AT IZOLA
Planning a wedding, cocktail party, networking event or corporate offsite? IZOLA ISLAND is an amazing architectural space, and we want to share it with you!
LIVE MUSIC SATURDAYS
Every Saturday, we host live music at the bakeshop from 8a-1p. Come on by to see how talented our local San Diego musicians are! Here are just a couple of the artists that will be by this Saturday.
Nate Lucier
8-9a
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Nate Lucier of Nate Lucier's Rock N' Roll Orchestra. Playing original songs that have a rock n' roll vibe, but with a modern feel.
Kahlil Nash
9-10a
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Emerging from the elite San Diego music scene in California, San Diego Music Award winner Kahlil Nash is a Funk/Rock and R&B recording artist/producer who is a multi-instrumentalist. Influenced by artists Michael Jackson, Jimi Hendrix, and Prince, Kahlil Nash thrives to entertain his audience.
Dan Gindling
10-11a
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Dan Gindling has been playing guitar since 1972 when he first heard the band America and its debut album. Writing music has become his therapy and passion. You'll find him on the San Diego open mic scene where he has been enjoying the journey and hopes you enjoy his music too.
Aaron Bowen
11a-12pÂ
Aaron Bowen is a local San Diego musician, guitar builder, and well practiced recording artist. Bowen has recorded and produced many local musicians, he has truly lifted the music community in San Diego. His musical style encompasses many genres fused into a unique, well sculpted tone, that encapsulates the listener into a trance. Aaron plays at Izola often, we are lucky to have him.