HOT FROM THE OVEN
There’s a moment — right when a croissant is pulled apart — when everything reveals itself.
The steam rises.The layers separate.The aroma of butter fills the air.
This is what we chase, all day long.
Croissants baked in small batches, throughout the day, so that when it reaches you, it’s not just fresh — it’s alive.
Warm in your hands.Crisp on the outside.Soft, delicate, and impossibly layered within.
This is how it’s meant to be.
If you like to plan ahead, pre-ordering is a great way to have your favorites ready and waiting when you arrive. In a rush? Just give us a call and we’ll bring your order out to you — we call it IZOLA Drive By.
OPEN EVERY DAY 7a–2p
JUST A COUPLE WEEKS LEFT
We’re in the final stretch for the San Diego Union-Tribune Best Of — and thanks to you, IZOLA has been nominated in 7 categories:
Bakery • Breakfast • Brunch • Business Lunch • Coffeehouse • Desserts • Dog-Friendly Restaurant
Still kind of wild to see that list.
If you’ve been meaning to vote, now’s the time — it truly takes just a few seconds.
Pro tip: hit Command + F (or Ctrl + F) and search “IZOLA” — it’ll jump you straight to each category so you can cast your votes in no time.
Every single vote makes a difference, and we’re so grateful for the support you’ve already shown us.
Let’s finish strong.
We’re growing and looking for a few exceptional people to join the IZOLA team — both in Front of House and as an Inventory Coordinator. This is not an easy place to work. It’s fast-paced, detail-driven, and requires both physical stamina and sharp thinking. We’re looking for people who like being in motion, who take pride in doing things well, and who care deeply about the guest experience and the team around them. Whether it’s orchestrating a busy service in the dining room or bringing order, accuracy, and consistency behind the scenes, these roles are essential to what we do.
If you’re someone who wants to be part of a high-caliber team and is excited to be pushed, to learn, and to grow — we’d love to hear from you.
SATURDAY LIVE MUSIC
Every Saturday, we host live music at the bakeshop. Please note that due to a special event, live music will be held from 8a-noon this weekend.
Come on by to see how talented our local San Diego musicians are! Follow us on Instagram to see the lineup each week.
NOT JUST BREAKFAST
Somewhere along the way, people decided croissants were just for mornings.
We politely disagree.
Lunch at IZOLA is where things get a little more unexpected.
The Bibimbap Croissant — filled with bulgogi beef marinated in all kinds of good stuff like Asian pear, onion, garlic, brown sugar, and sesame oil. We add fresh vegetables like daikon radish and zucchini, all brought together with our housemade bibimbap sauce. This is what takes it over the top — the punch from kimchi, sharpness from scallion and garlic, a little heat from gochujang, and just a touch of sweetness from maple syrup. The croissant somehow holds it all together like it was always meant to be this way.
The Carnitas Croissant — slow-cooked, deeply savory pork with bright, citrusy notes that cut through the richness just right. Finished with chopped onions, a charred lime, and a dash of Cholula, it hits the spot.
The Muffuletta Croissant — inspired by the legendary New Orleans sandwich, layered with three types of pork, provolone cheese, and that signature olive salad — briny, bold, and unapologetically satisfying. All wrapped in our black Beldi olive croissant. It’s like a charcuterie plate tucked into an IZOLA croissant. Yum, yum, yum.
And the Everything Croissant — sesame, poppy, garlic, onion...simple on paper, but somehow exactly what you’re craving.
It’s flaky, it’s messy (in the best way), it’s deeply satisfying.Not quite a sandwich. Not quite anything else.
Just lunch, the IZOLA way.
And now that the Easter and spring break rush has passed, there’s a little more space to linger. Sit outside in the warm San Diego sun, share something across the table, and let the morning stretch into afternoon.
If you like to plan ahead, pre-ordering is a great way to have your favorites ready and waiting when you arrive. In a rush? Just give us a call and we’ll bring your order out to you — we call it IZOLA Drive By.
OPEN EVERY DAY 7a–2p
SATURDAY LIVE MUSIC
Every Saturday, we host live music at the bakeshop. Please note that due to a special event, live music will be held from 8a-noon this weekend.
Come on by to see how talented our local San Diego musicians are! Follow us on Instagram to see the lineup each week. Here are a couple of the artists that will be here this weekend:
JOHN AND EILEEN SCHNARR
8-9a
John and Eileen have been married for 52 years and counting. Since 1981 John has written over 200 songs. Having both survived life threatening illnesses just months apart they have come out from under that experience, and joyfully embrace their current season for singing, which came with a soaring duet of Yes!
LEATEA
9-10a
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.
JESQUESAN
11a-12p
Jesús Quezada Sánchez (JESQUESÁN) is a Mexican singer-songwriter living in San Diego.
JOYCE ANN MARTIN
11a-12p
Since the late 1960’s Joyce Ann Martin has shared her original songs with audiences in San Diego.
Her Baby Boomer Anthems and song of peace can be found on the album, UNLEASHED by the Wild Older Women (available on Spotify, and most streaming platforms).
Give it a listen, and you’ll be ready to sing along at her next show.
PACIFIC OCEAN RUNNING CLUB
12-1p
Pacific Ocean Running Club is a San Diego-based indie/folk solo artist and musician, known for heartfelt songwriting and a blend of indie-folk.
EVERYTHING CROISSANTS...
AND EVERYTHING WE'RE CELEBRATING
White sesame. Poppy. Garlic. Onion. Yum.
All sprinkled over our buttery, flaky signature croissant just before it heads into the oven. The result? The Everything Croissant — savory, aromatic, and wildly addictive.
Swing by and grab a six-pack, because fair warning: they tend to disappear quickly.
Our favorite move? Avocado Everything Croissants on a slow Sunday morning. Lightly toasted, New York Times spread across the table, mimosa in hand. Woot.
And speaking of Everything Croissants… they happen to be the favorite of our newly promoted Production Manager, Colin.
Colin has been quietly mastering the intricate choreography of our bakery for some time now — the timing, the process, the craft that allows us to serve food hot from the oven. He cares deeply about the details and about the team that makes it all happen. This promotion is incredibly well deserved.
We’re also thrilled to celebrate Dani, who is stepping into the role of Front of House Manager. If you’ve spent time at IZOLA, you’ve likely experienced Dani’s warmth firsthand. He brings heart, thoughtfulness, and a deep commitment to making every guest feel welcome.
Dani’s favorite on the menu? The Chocolate Almond Croissant. He says it holds a very special place in his heart… and his tummy.
Both Colin and Dani embody what we’re trying to build here at IZOLA: people who care deeply about craft, community, and creating extraordinary experiences for the guests who walk through our doors.
Please join us in congratulating them next time you’re in the bakery. We’re incredibly proud of these two.
Open Every Day 7a-2p
CROISSANTS FOR VOTES
A very fair trade offer:
We keep baking croissants.You help more people find them.
Voting season is underway for the Best Of San Diego lists, and if IZOLA has ever been your go-to bakery for a warm pastry or a slow Sunday morning, we’d be honored to have your support.
Vote for IZOLA — San Diego Magazine
Best Bakery • Best Desserts • Best Bread Nominate IZOLA — San Diego Union-Tribune
Bakery • Breakfast • Brunch • Desserts
Every vote helps more people discover this little bakery built almost entirely through word of mouth.
Thanks for helping more people discover how life changing hot from the oven croissants and sourdough can be!
SATURDAY LIVE MUSIC
Every Saturday, we host live music at the bakeshop. Please note that due to a special event, live music will be held from 8a-noon this weekend.
Come on by to see how talented our local San Diego musicians are! Follow us on Instagram to see the lineup each week. Here are a couple of the artists that will be here this weekend:
LEATEA
8-9a
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.
THAT FELLOW CARL
9-10a
That Fellow Carl is an enthusiastic performer who loves to share his favorite songs with an audience. He plays covers and originals with a point of view but tries not to take himself too seriously.
MAURO
10a-11a
Mauro Netro is an indie alternative singer-songwriter emerging from the creative border cities of San Diego and Tijuana. Performing primarily in Spanish, he crafts atmospheric songs that explore love, introspection, and the quiet vastness of the cosmos. His sound bridges modern indie sensibilities with traces of 90s/2000s alternative rock, drawing influence from artists such as The Beatles, Zoé, Gustavo Cerati, Siddhartha, and Radiohead, among others.
JESQUESAN
11a-12p
Jesús Quezada Sánchez (JESQUESÁN) is a Mexican singer-songwriter living in San Diego.