- Jeffrey Lamont Brown
- Dec 8, 2024
DECEMBER FLAVOR DROP
Launching Tuesday and available for pre-order now are our two new flavor drops:
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MUFFALETTA CROISSANT
CURRANTS & SPICE SOURDOUGH
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IZOLA LUNCH: The Muffaletta Croissant is like a charcuterie plate wrapped in an IZOLA croissant...based off the legendary New Orleans sandwich, it highlights 3 kinds of pork - Sweet Capicola, Mortadella and Genoa Salami - paired with provolone cheese and a briny olive salad.
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The capicola is dry-cured for 10 days and seasoned with cracked black pepper, coriander, fennel seed, and anise. The mortadella is slow-roasted for 10 hours with dry heat and finished with a breath of natural fruitwood smoke.
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The olive salad gives it its bright kick - Greek and kalamata olives, red peppers, cauliflower, carrots, celery, and pepperoncini with red wine vinegar.
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All of this wrapped in our Moroccan olive croissant...with chopped black Beldi olives throughout, nutty buckwheat flour and sourdough starter and served hot-from-the-oven.
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Our Muffaletta Croissant is available for pre-order now. Available for walk-ins at IZOLA Lunch (11a-2p).
We're celebrating the holidays with our new sourdough flavor drop Currants & Spice Sourdough.
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Filled to bursting with Zante currants, nutmeg, ginger, and cloves, spiced sourdough can trace its origins back to the Ancient Egyptians, Greeks, Romans, and 10th-century China.
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Each loaf has almost a half pound of currants. And with the nutmeg, ginger, and cloves, it smells like the holidays. Delish with a little D'Isigny butter spread on top and a light sprinkling of Maldon sea salt....
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Come join us every Tuesday - Sunday, from 7a-2p, where we're baking hot from the oven all morning!
THE BEST THING SINCE SLICED BREAD!Â
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What's the best thing since sliced bread?? Sliced IZOLA sourdough bread!
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Since we serve our sourdough hot from the oven, we are not able to slice our loaves. Hot bread + commercial slicer = blown fuses. Slicing one big hunk off to nibble on hot from the oven is no problem (and delightful!), but beyond that and it's sheer destruction!
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We've heard your calls (and appreciate your patience) for sliced sourdough and are super stoked to share that we are now offering sliced frozen loaves! You may order at the bakery, or you can pre-order online - just click into any flavor, and you'll now be able to choose: 1) hot from the oven, 2) frozen whole (which is great for travel + entertaining), and 3) sliced frozen.
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We love stocking our freezer at home with pre-sliced frozen loaves (in every flavor) - we take out a slice or two at a time and toast! Super convenient, and we hope you love the convenience too!
PRICE GOES UP MONDAY!
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Have you considered investing in IZOLA? Our Early Bird Perk ends this Sunday at 11:59p PST.
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Against all odds, IZOLA is changing the way San Diego thinks about croissants and sourdough bread: Super premium ingredients. Hot from the oven all day. Great service. Amazing hospitality. Community. Justice.
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We are planning a future with IZOLA croissants and sourdough available hot from the oven at IZOLA Bread Cafes throughout San Diego and Orange County, and via IZOLA Bake at Home available in grocery stores, restaurants and shipped overnight to consumers across Southern California. All driven by equity and justice.
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Join us to accelerate IZOLA's future. Become an investor today.
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To learn more, join Jenny and me this Friday, December 13, at 4p on Google Meet. You'll learn why we're raising funds, how to invest, along with the risks. It's a casual conversation - come with your questions, or just to listen in!
- Jeffrey Lamont Brown
- Nov 28, 2024
THANKFUL
It's humbling to know that many are enjoying IZOLA sourdough and croissants at their Thanksgiving table today. Sharing IZOLA with the people you love is the highest compliment. We're grateful for the IZOLA community, who are so kind and compassionate...folks who left notes like these for our team this week:
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"Thanks everyone at Izola - we're so glad you're in our life!"
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"Just excited to eat yummy treats! Celebrating my son’s first birthday with yummy breakfast!"
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"Thank you for the amazing bread and stellar customer service!"
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Thank you for your support, your kindness, and when you go out of your way to thank one of our hardworking team members. It truly brings big smiles all around!
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HOLIDAY HOURS
Friday 11/29: 7a-2p
Saturday 11/30: 7a-2p (live music!)
Sunday 12/1: 7a-2p
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Pre-order now, or just pop on by. We're baking hot from the oven every Tuesday - Sunday, from 7a-2p.
THANK YOU IZOLA TEAM
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During this busy holiday week the team has absolutely shined. Thank you to each and every one of you - you have maneuvered your way gracefully through challenge after challenge, you've worked together to support one another, you've answered the 4:30a call to see if you can come in earlier (and you do!), we are grateful for you.
ABOVE AND BEYOND
And congratulations to Adrian and Vanessa, who were recently awarded with our Above and Beyond award. Their grit, determination, and hustle in service of creating memorable guest experiences sets a new standard for our team.
IZOLA AT THANKSGIVING
Thanksgiving is just a week away! A reminder that pre-orders open tonight at midnight (Thursday, November 21 at midnight) for next Wednesday's pickup.
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The entire menu will be available and heating instructions for both our croissants and sourdough are printed on the side of our boxes and you can have the same hot-from-the-oven IZOLA experience right at home with your friends and family.
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Frozen loaves are also back! So if you plan on coming by this week, pick up a frozen loaf, and follow the instructions on the box for a hot-from-the-oven loaf next week for Thanksgiving.
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HOLIDAY HOURS
Tuesday 11/26: 7a - 2p
Wednesday 11/27: 7a-2p
Thanksgiving: CLOSED
Friday 11/29: 7a-2p
Saturday 11/30: 7a-2p (live music!)
Sunday 12/1: 7a-2p
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Pre-order now, or just pop on by. We're baking hot from the oven every Tuesday - Sunday, from 7a-2p.
INTRODUCING CRISPY
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 We've shared how dedicated, talented and hardworking our team here at IZOLA is, but who knew we had a comic strip author in our midst!? Please join us as Chef Lane, our Bake and Sourdough Lead, takes us on the journey of Crispy the Croissant...Warning: Emotional roller coaster ahead!!
Thank you to Chef Lane who authored this comic! Thank you for all that you do here at IZOLA - you lead our Bake and Sourdough teams with precision, compassion, and the IZOLA spirit. You're not only a talented baker and leader but a talented artist and writer too! Thanks for sharing your craft with us.
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PS - We now bake extra croissants specifically to meet our almond croissant demand!
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PPS - Wondering what that gigantic tray of pastry is that Chef Lane is holding? Those are our Ugly Bits! Available every day, while supplies last...
IZOLA LIVE MUSIC SATURDAYS
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Each Saturday from 8a-1p IZOLA becomes a space where local artists can come to share their music. Here are a few of the musicians that will be joining us this week!
LEATEA
8-9a
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Leatea (San Diego native Dylann Jelden) has been a musician all her life, beginning with classical violin at age 4. She began writing songs and incorporating guitar in high school. She performs regularly in San Diego. Leatea is also one of our IZOLA Music Saturday Directors, if you would like to perform here at IZOLA, please email dylann.jelden@gmail.com.
MADELEINE DENISON
9-10a
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Madeleine's music draws inspiration from many decades of folk, indie, and alternative rock bands. She aspires to instill a message of hope in all of our songs - hope in ourselves, in each other, and in fundaments of kindness and love.
CAMILLE RAE
10-11a
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We're looking forward to Camille Rae's inaugural performance here at the bakeshop! Her style is R&B mixed with a little acoustic and Neo soul.
TAYLOR JOHNS
11a-12p
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This will also be Taylor's first performance here at IZOLA! Welcome, Taylor!
MADISON NOCON
12-1p
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Madison Nocon is a local singer-songwriter born and raised in San Diego, CA. She got her first guitar when she was 5 and has been writing poems and music since she can remember!