• Jeffrey Lamont Brown

IZOLA NEWSVOL16

PRE-ORDERS ARE OPEN..... We're fully stocked with your favorites this week, Tahitian Vanilla Knots, Wild Sourdough, Almond Croissants and more. Yum! It's going to be a short week at IZOLA, we're open Weds + Thurs (noon-6p), closed on Friday, March 26th. Order now for the best selection. ORDER HERE



IZOLA SOURDOUGH.....

How do we bake 50+ loaves daily in a home oven? Patiently. On Friday our oven ran 13hrs 37 minutes, (and my Apple Watch showed 14, 706 steps - without leaving the bakery) We bake 5 loaves at a time in cast iron combo cookers!

Our sourdough starts its three-day journey today. We start energizing our starter (feed and discard 80%, repeat 3x per day), kinda like doing pushups.

Monday evening we mix 12 liters of leaven. It's the living sourdough starter that gives our bread its distinctive flavor and rise. The leaven is house-made, populated by the microflora that is specific to our neighborhood a few blocks from San Diego Bay.

Tuesday morning we mix the mature leaven with organic flour, water, and salt. 4 ingredients, no B.S. We stretch and fold the dough every half hour for 3 hours. Then divide it into 850g loaves. And let it rest a while longer on the bench. For final shaping, we roll it up like a burrito, dip it into rice flour, and into a bread proofing basket called a banneton. And finally a 12-16 hour slow fermentation in the refrigerator.

Wednesday AM...it's Bake day! We deliver the 4 flavors of sourdough hot to you. And the cycle continues.




DINE-IN IS OPEN.

Join us in the bakery and eat your IZOLA treats on the main stage of a historic photo studio and event space. STUDIO710 is generously sharing their amazing studio with the IZOLA family. Bring a book, relax, use the wifi and enjoy the best croissant in town. Traffic note: the Petco Park super vaccination center has closed, so traffic is MUCH improved.



ALMOND CROISSANTS ARE GETTING DIALED IN

Twice-baked and served hot-from-the-oven. We take our handmade butter croissants and fill them with delicious almond cream and a hint of brandy. Topped with sliced almonds and a dusting of powdered sugar.

ORDER HERE




  • Jeffrey Lamont Brown

READY FOR THE WEEKEND?

Surprise! We added another batch of croissants and ugly bits available today. We open at noon! Elevate your Saturday afternoon tea or Sunday brunch.

ORDER HERE



DINE-IN IS OPEN!

With a nod to the Russian tradition of sitting for a moment before starting a long journey, we invite you to come sit in our beautiful loft space. High ceilings, huge windows, it's an inspiring place to read, think or enjoy a croissant.



THE SOURDOUGH IS CRACKIN' TODAY!

4 Flavors: Wild, Sesame, Olive and Cranberry Pecan. Available at noon today. Walk in or

PRE-ORDER HERE



REMINDER: UPCOMING IZOLA CLOSURES

• Friday March 26th. (A Grammy-winning singer is filming in the studio.)

• April 5-9 (Jeffrey is headed to LA to be filmed for a competitive cooking show)

  • Jeffrey Lamont Brown


WELCOME BACK!


We are happy to announce that our socially distanced cafe seating is open. Pre-Order or walk in, pickup your warm sourdough (and croissants!), say hi and chill. Bring a book or laptop. Enjoy.


The light is amazing here. Fast Wifi. And soon, we'll have cappuccinos and hot potion.

Not to worry, the window basket is still going strong if you prefer. (We love it too!)



PRE-ORDERS ARE OPEN! Croissants, Croissants, Croissants. The almond croissant is killing it (and we've been prepping a bunch of them) for this week. Sourdough is looking strong, the uglies and tomato jam smell amazing. Questions? Please call 619-289-8358. HUNGRY?

EXPANDED HOURS & COVID New hours! Noon-6p every Weds-Fri. And as of 3/17, we're in red tier. Yay! That means we can open our indoor seating at 25% capacity. And because of our new red tier status, we are now able to recommend in-bakery counter pickup as well as the window basket. Just call us at 619-289-8358 when you arrive and let us know your preference. And if you are searching for COVID vaccinations, we found a lot of appointments available at CVS pharmacy. Free, quick, professional. CVS.com

IZOLA CLOSED FOR A WEEK - APRIL 5-9, 2021. Jeffrey is headed up to LA to compete in a network cooking show. Not to worry, you can stock up the week before. All of our bread and pastries freeze very well and we include a "care card" for great re-heating. Wish him well!



TOMORROW'S SOURDOUGH IS LOOKING GREAT

3 day process, organic ingredients....yum! WILD, OLIVE, CRANBERRY & SESAME.

TRY SOME!



NEW UGLY BIT FLAVOR Bourbon Raisin, Basil Hayden's Bourbon to be exact. If your a fan of a boozy finish. Give em a whirl, they won't last long. Bartender, another round!

©2021 by IZOLA Bakery