THE NEXT CHAPTER AT IZOLA
Hi IZOLA Community,
If you’ve ever paused mid‑bite — flakes on your shirt, coffee in hand — and thought, “How is this possible?”...thank you. You’re the reason we keep doing the hard thing: baking and serving croissants and sourdough hot from the oven, all day, every day, with warmth and care.
Today’s note is a behind‑the‑scenes update — and a heads‑up that we expect to reopen equity investment in IZOLA soon.
Why We’re Building (and What We’re Building)
IZOLA began as a small bakery experiment built around a demanding idea: food should be eaten at its peak. Hot. Fresh. Not rushed, not reheated. Served with intention.
That philosophy has shaped everything we do. It has also made growth complex. Serving food hot from the oven all day requires timing, labor, systems, and care, and scaling that experience responsibly means building the right infrastructure first.Which brings us to 2026.
IZOLA MAIN: Our Dough Factory in City Heights
We are actively moving forward with IZOLA MAIN — our first dough production facility in City Heights at 3320 Fairmount Avenue in the heart of City Heights.
This facility is designed to support IZOLA’s next chapter while protecting what makes our food special. It allows us to centralize dough production, improve consistency, and meaningfully increase capacity — without compromising craft.
What This Unlocks:
Approximately 5.1× production capacity increase over time
Improved consistency and workflow
A path toward lower COGS over time
The ability to support multiple IZOLA locations and test new distribution channels from one production hub
Current Status:
Site purchased
Architectural (100% DD set) and MEP engineering due 2/23.
Permitting underway with the City of San Diego
Contractor bidding underway
SDG&E project manager assigned
Zach West has joined our team as Construction Manager.
FDA + USDA compliant sanitary review complete by the Dennis Group
Project refinance in process, targeting Q2 2026 close
From there, the remaining steps are final coordination, permit issuance, and construction. The modeled construction duration is approximately 12 weeks, within a broader ~31‑week project timeline. Plainly said, by the end of 2026.This facility isn’t about cutting corners. It’s about earning the right to grow.
A Second IZOLA location: North San Diego County
In parallel, we are actively working toward opening a second IZOLA location in North San Diego County. Our focus is guest experience, convenience and thoughtful risk management — prioritizing locations that allow us to bring the IZOLA experience to more people while keeping capital requirements disciplined and execution tight. There’s nothing to announce yet (no signed lease), but this is a real and active effort.
New Channels, Tested Carefully
As IZOLA MAIN comes online, we will also be able to thoughtfully test new channels — including grocery, wholesale, and direct‑to‑consumer — only where we can preserve the hot‑from‑the‑oven experience that defines IZOLA.The goal is not to be everywhere. The goal is to be excellent, repeatable, and durable.
Economics: Growth with Discipline
As we’ve built IZOLA, we’ve focused on growing intentionally — protecting quality and guest experience while steadily strengthening the business underneath it.A few high-level markers:
+88% compound annual growth rate (CAGR) over IZOLA’s operating history
$3.12 million in net sales in 2025, reflecting both increased demand and expanded operating sophistication
This growth has not come from shortcuts. It has come from continuous baking, premium ingredients, careful pricing, and a deep investment in people and process. The work underway, particularly IZOLA MAIN, is designed to improve unit economics over time by lowering COGS, increasing throughput, and creating a more scalable operating foundation.
Reopening Equity Investment Soon
As we move into this next chapter, we expect to reopen equity investment in IZOLA in the near future.For those considering investing — or for those who have already joined us — we believe transparency matters. We aim to share clear milestones, real challenges, and a roadmap you can follow.Building IZOLA has never been simple. Serving food hot from the oven all day introduces complexity, and the broader industry continues to face rising costs and margin pressure. Even so, we’re proud of the foundation we’re laying — operationally, culturally, and financially — to support long‑term growth.
If and when you choose to invest, please do so thoughtfully and only with capital you can afford to risk. We are building something ambitious, and we are building it with discipline, care, and a long‑term view.
When the round reopens, we’ll share full details: structure, timing, minimums, and how to participate.
Thank You
Whether you’ve supported IZOLA by investing, by bringing friends, by writing a thoughtful review, or by simply showing up curious and hungry — thank you.
IZOLA exists to create joy and justice, one hot‑from‑the‑oven bite at a time. We’re grateful to have you along for the journey.
With gratitude,
Jeffrey Brown & Jennifer ChenCo‑Founders, IZOLA
(619) 227‑2701
Open Every Day 7a-2p
FINAL WEEK
Our Wine Poached Pear Croissant leaves IZOLA's menus this Sunday.
This croissant is an invitation to slow down.
An IZOLA croissant forms the foundation — crisp at the edges, tender within — cradling a cloud of whipped mascarpone, lightly sweetened and soft as fresh snowfall. At the center rests a Bosc pear, slowly poached in Cabernet Sauvignon with winter spices, until its flesh turns jewel-toned and fragrant. Finished with a drizzle of Cabernet syrup, the pastry carries notes of red fruit, citrus peel, and spice—familiar, comforting, and just a little indulgent.
It’s the feeling of winter afternoons, of kitchens filled with steam and spice, of something made slowly on purpose. A moment to linger.
A TINY FAVOR
First — THANK YOU to everyone who nominated us for San Diego Magazine’s Best Of list. We are currently waiting with crossed fingers, crossed toes, and possibly crossed croissants to see if we made the voting round.
And while we’re in hopeful-mode...
The San Diego Union-Tribune Best Of nominations are now open, and we’d absolutely love your support there too.
If IZOLA has ever been your:
Go-to bakery
Breakfast ritual
Brunch destination
Dessert stop
...we’d be honored if you’d nominate us in any (or all!) of those categories. (Efficiency tip: Just do a CTRL FIND for "bakery" and it will pop you right to the spot.)
It takes just a minute — and your votes truly help more people discover hot-from-the-oven croissants and sourdough.
Awards are fun. Being your go-to bakery? That’s the real win.
SATURDAY LIVE MUSIC
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! Follow us on Instagram to see the lineup each week.
KAHLIL NASH
9-10a
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
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.
CAITLIN LEWIS
11a-12p
Hi, I’m Caitlin. I’m a singer and songwriter from San Diego. I write to reach out to others and validate shared experiences :)
AARON BOWEN
12-1p
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.
FULL OF LOVE (AND PASTRIES)
This week is going to be a fun one. Valentine's Day is this Saturday, and pastries are kind of our love language. In fact, when I first launched IZOLA it was going to be all sourdough all the time. I didn't even like croissants - until my love, Jenny, asked me to try making her one and the rest is history.
Whether you're celebrating a partner, your family, your friends, or yourself (highly encouraged), we're always honored when our guests choose to celebrate with our hot from the oven croissants and sourdough.
We will be open all President's Day weekend long, including Monday!
Open Every Day 7a-2p
COMINGS AND GOINGS...
A FAN FAVORITE RETURNS
Wow! Wow! The return of the Olive Toasted Pecan Sourdough was a hit!
If you missed last week's announcement, this beloved loaf is officially back on the menu. Is it here forever? That part's up to you. We'll keep baking it as long as you keep coming for it!
Each loaf if loaded with Castelvetrano and Kalamata olives, pecans, fresh lemon zest, walnut oil from France and herbes de Provence. Packed with flavor and olive goodness in every bite.
Best of all? Served hot from the oven.
A FAVORITE SAYS GOODBYE SOON
The Vbap Croissant has been extended through Saturday, February 14 - your final chance to enjoy this vegetarian love letter to K-food. Daikon/zucchini/carrot filling with kimchi and IZOLA's own house-made bibimbap sauce: scratch made with notes of maple, ginger and some heat. Served with microgreens, cucumbers, and IZOLA's own BAP sauce. Korean Mom approved. (Carnivore Confession: I love the VBap almost more than the meat version...)
And in just over two weeks, on February 22, we’ll be saying goodbye to our Wine Poached Pear Croissant — an invitation to slow down, linger, and savor winter while it’s still here.
RIDING FOR A REASON
We want to take a moment to shine a light on Chef Colin, one of our incredible bakers, and something meaningful he’s doing beyond the Bake Bar.
Colin’s love of cycling goes way back. Growing up, he rode alongside his dad and brother on a triple tandem bike — even making the Five Boro Bike Tour in New York an annual family tradition. Life got busy, the rides slowed, but recently the bike found its way back into his daily routine — first as a commute to the bakery, then as a way to reconnect with his health and himself.
This year, Colin set a big goal: ride 10 miles a day for 30 days — 300 miles total — in preparation for a 60-mile Gran Fondo this April, and ultimately a full century ride this fall in Santa Barbara. All while doing what he does best: baking croissants and sourdough (and yes, eating plenty of them too - especially the Everything Croissant, which is his favorite).
Colin is dedicating this ride to support the American Cancer Society, and he’s fundraising along the way. If you’ve ever met Colin, you know this is exactly who he is — steady, thoughtful, committed, and showing up full force day after day.
If you feel moved, we’d love for you to support him — whether that’s with a donation, a word of encouragement, or a cheer the next time you see him at IZOLA.
We’re proud to bake alongside people who bring so much heart — on and off the bike.
Support Chef Colin’s Ride for a Cause:
SATURDAY LIVE MUSIC
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! Follow us on Instagram to see the lineup each week.
JULIE SEELY
8-9a
Julie Seely is a local musician who covers pop, folk, and alternative songs.
HANA FLEUR
9-10a
West Coast Nomad from the sacred Midwest. Please welcome Hana Fleur to her first performance at IZOLA!
CAITLIN LEWIS
10-11a
Hi, I’m Caitlin. I’m a singer and songwriter from San Diego. I write to reach out to others and validate shared experiences :)
KAHLIL NASH
11a-12p
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.
So...ever since our Olive Toasted Pecan Sourdough left the menu, my mom Twila has been on me about it...
In her very sweet, loving — yet unmistakably firm — mom way.(The kind only moms can pull off.)
Sometimes subtle.Sometimes...not subtle at all.
Well, Mom is headed back to San Diego this weekend after being away for the winter, and let’s just say I’d really like to stay in her good graces. Which means there was only one option:
Olive Toasted Pecan Sourdough is coming back!!!
Returning Friday, February 6 — just in time for Mom’s arrival.
Mom has a slice of Olive Toasted Pecan Sourdough every single morning for breakfast. It’s hearty enough to be a meal all on its own. Each loaf is packed with nearly a full cup of Castelvetrano and Kalamata olives — studded with olive in every bite. And yet another cup of mammoth pecans.
It’s brightened with a floral hit of lemon zest, grounded by the earthy sweetness of Herbes de Provence, and finished with the warm, nutty richness of French walnut oil.
Basically: Mom has great taste.
Pre-orders open Thursday at 3pm, with the earliest pickup on Friday, February 6 — so set your alarms.
And a gentle reminder: if you love Olive Pecan Sourdough, don’t wait. Mom isn’t alone. We’ve heard from so many of you asking for its return. It originally left the menu simply because it was our slowest mover — but this time, we expect it to fly.
Thanks, Mom.
MORE MENU CHANGES AFOOT...
With the return of Olive Pecan Sourdough, we say goodbye to our Warmed Olives.
And in other late-breaking news, this Thursday we relaunch our Carnitas Croissant. We heard the call -
WE WANT MORE MEAT!
How do we fit in 40% more meat into a single croissant? We've changed the shape too. You'll find the 3/4 cup of carnitas stuffed into a empanada-style croissant, still topped with the same chicharron, charred lime, fresh onion and cilantro. They are so full we can barely get em closed!
The new Carnitas Croissant (MORE MEAT!) launched on Thursday.
And two more menu updates:
The Vbap Croissant (our veg version of our Bibimbap Croissant) will be leaving the menu next Friday, February 13th.
The Wine Poached Pear Croissant exits on Sunday February 22nd.
Make sure to enjoy these while they last!
PLANS FOR 2026
Thank you Pam Kragen at the San Diego Union Tribune for highlighting our plans for 2026! We're gaining momentum on our new City Heights Dough Factory and 2nd location. Learn more over at the U-T.
For our investors, please keep your eyes peeled in your inboxes for your invite to our next Quarterly Shareholders Meeting. We'll have more in depth updates to share.
THANK YOU DOGGOS GUS
Thank you to Doggos Gus for making our send off for our Assistant General Manager Jeff so special. We all got to enjoy one of Jeff's favorite spots in the East Village - a night filled with bacon wrapped hot dogs, great company and loads of laughs. They're just down the street from us on J Street and 14th.
WELCOME LAUREN!
This week, we entered a new era at IZOLA as we welcomed our new General Manager, Lauren, to the team. With over 10 years of hospitality leadership experience and deep expertise in creating memorable, high-volume guest experiences, Lauren will help lead the next chapter of IZOLA through deepening our commitment to warm hospitality, unforgettable moments, and the mentoring and coaching of our exceptional team. If you see Lauren in the dining room, don't be shy, please say Hello as she'd love to meet ya!
SATURDAY LIVE MUSIC
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! Follow us on Instagram to see the lineup each week.
DAN GINDLING
10-11a
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.
KAHLIL NASH
9-10a
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.
RANDALL HILD
11a-12p
Randall is a talented keyboardist, singer, and songwriter residing in San Diego, CA. He most loves sharing his passion for music and art to the world, and with an eclectic range of influences there is something for everyone in his performances.