• Jeffrey Lamont Brown

IZOLA OPEN SATURDAYS.... We're super excited to announce that IZOLA is now open Saturdays 8a-2pm beginning this Saturday, May 1. A huge thank you to the team. Our full menu is available for walk-in, dine-in and pre orders.

ONLINE PRE ORDERS



IZOLA AT NIGHT! IZOLA will be open for window basket pick up and dine-in during the market on May 6, 5-9p. We're going to open our stage to live performance, if you want to sing, dance, slam some poetry, come on! (pls email me for deets) Come hang out with us, eat warm croissants and tasty Night Market food in our space. The Night Market will span along 13th Street from F Street to Island Avenue.

Learn More


Pssst...IZOLA's Sourdough Einkorn Lemon Poppy Kouign Amann's are coming soon. Wow's that's a big name. What is a Kouign Amann? How do you pronounce it? These and other questions will be answered in coming days. Jeffrey is baking (and eating 😉) a bunch of 'em in the Croissant Lab this week.

WE'RE HIRING!

Justice: Economic, Racial, Gender, Orientation, Environment, we're practicing it. We are expanding our team and offering training for people from challenging backgrounds with a passion for food.

  • Assistant Baker

  • Assistant Producer/Customer Experience Swing

Traits we value: a strong work ethic, a well-developed sense of self-awareness, integrity, kindness, optimism, and empathy.

Our mission is to change the way Americans experience Sourdough and Croissants, if you are ready to join our team, please email me at jb@izolabakery.com

Thank you,

Jeffrey

  • Jeffrey Lamont Brown

BAKE DAY!!!.... A huge thanks to the team for showing up with full hearts, staying flexible and baking great bread + croissants.

We're back at full strength and baking our full menu this week. We're open noon-6p, Wedensday + Friday. Closed Thursday. Inside seating is open, walk-in and order at the counter or preorder below.

ONLINE ORDERS


IZOLA CLOSED THURSDAY 4/23.

A grammy-winning singer/songwriter will be filming in our space. The space is available for rent for elegant events, photo/video shoots.

We're taking the team rock climbing. Let me know if you want to join.


IZOLA AT NIGHT!


Come hang out with us! IZOLA will be baking hot croissants at the East Village Night Market beginning May 6th 5-9pm. It's going to be a super fun neighborhood open-air market that provides the downtown community access to fresh food, a diverse prepared food selection, local artisans and makers. The Night Market will span along 13th Street from F Street to Island Avenue.

Free Tickets


BAKER'S CHOICE FROZEN SOURDOUGH SPECIAL Two frozen loaves for you.....for $10. Popular! We know a lot of IZOLA family are enjoying this special. We'll keep it rolling as long as we can bake enough. Stock your freezer...you can have IZOLA anytime you want! Incredible grilled cheese sandwiches. Sourdough french toast. Yum...Yum.

ORDER NOW


WE'RE HIRING!

Justice: Economic, Racial, Gender, Orientation, Environment, we're practicing it. We are expanding our team and offering training for people from challenging backgrounds with a passion for food.

  • Assistant Baker

  • Assistant Producer/Customer Experience Swing

Traits we value: a strong work ethic, a well-developed sense of self-awareness, integrity, kindness, optimism, and empathy.

Our mission is to change the way Americans experience Sourdough and Croissants, if you are ready to join our team, please email me at jb@izolabakery.com

Thank you,

Jeffrey

  • Jeffrey Lamont Brown

Sunday brunch anyone? Here's my favorite recipe for sourdough french toast. Written by Farah Abumizar, adapted by the IZOLA crew. Yum! Seriously, I crave it. The options are endless, Sesame Sourdough Banana with Cherry Compote.....go for it and IG us a photo of your fave!

Ingredients

  • 1/4 cup flour

  • 1 cup milk

  • Kosher salt

  • 3 eggs

  • 1/2 tsp cinnamon

  • 2 tsp vanilla

  • 2 Tbsp granulated sugar.

  • 10-12 slices sourdough bread

  • unsalted butter

  • 1 cup heavy cream

  • maple syrup or make your own simple syrup with 50/50 water/sugar and a glug of brandy.

  • fresh, ripe fruit

Instructions

  • Whisk flour and milk into a pie plate or baking dish. (A big flat bottom is good for soaking multiple pieces of bread) Add a pinch of salt, eggs, cinnamon, vanilla extract, and 1 Tbsp sugar until smooth.

  • Heat a large cast-iron skillet over medium heat. Slice your IZOLA sourdough and soak 4-6 slices for a minute or two.

  • Generously butter your pan, cook until nicely browned.

  • While it's cooking, whip 1 cup heavy cream, 1 tsp vanilla, and 1 Tbsp sugar.

  • Build your plates with 2-3 pieces, your fave fresh, ripe fruit, a few sliced almonds, drizzle with maple syrup, simple syrup or honey.

  • Dress with a bit of kosher salt. Serve warm.

  • Enjoy with a cappuccino.

Notes

  • In between bread soaks, give the egg mixture a little whisk so cinnamon doesn't all settle on the top.

  • if you're feeding for a group, hold the cooked french toast on a pre-warmed plate in the oven, covered with foil.