• Jeffrey Lamont Brown

A big thanks to IZOLA Dough Czar David White for bringing my Almond Croissant recipe into small batch production in record time.

A play of textures and smells: with subtle creme d'amande, a mountain of sliced almonds, a feathery inside, and a sugar crisped shell in every bite. It pays homage to the buttery flavor of our signature croissant and just a hint of brandy at the finish.


PRE-ORDERS ARE OPEN FOR THIS WEEK! It's shaping up to be a great sourdough week. Order now for the best selection of sourdough, croissants, uglies and tomato jam. The IZOLA team has been crushing it to bake more bread and croissants for you. Given the COVID situation, we still recommend window basket pickup. Also we'll happy to bring it right to your car. Simply PREORDER and call us when you arrive. Questions? Please call 619-289-8358. ORDER NOW

EXPANDED HOURS & COVID New hours! Noon-6p every Weds-Fri. We're stoked to see your smiling faces at the window basket. Help is on the way! With the addition of the Johnson & Johnson vaccine, we should have enough vaccines for everyone by May. Yay! Last week the health department included food service, agriculture, and educators in those eligible for vaccines. So I'm thrilled to report the entire eligible IZOLA team has received the 1st shot. We look forward to the day we can gather face to face again.

TAHITIAN VANILLA KNOTS Thanks for the great feedback on the Tahitian Vanilla Knots. You love 'em. We love 'em. And now they are on the menu.


BI-COLOR BLACK OLIVE CHOCOLATE. Get a whiff of Morrocco this week in our Bi-Color Black Olive Chocolate croissant. We're using Moroccan dry-cured black Beldi Olives. Old world hand made flavor.


  • Jeffrey Lamont Brown


I'm feeling lucky today. Thanks to the amazing IZOLA team (Spencer, Jenny, David and Riki) I'm receiving the gift of time. Time to explore new flavors to share with you. Let me introduce the 100 Vanilla Knot, a sensual and luxurious braided croissant with Tahitian Vanilla steeped into the milk.


Order your sourdough, croissants, uglies and tomato jam now for the best selection. We're FULLY STOCKED for PreOrders and Walk-Ins. Thank you to everyone for your patience and support. Questions? Please call 619-289-8358.



Yup, It's on the menu starting this week in limited quantities. This is a totally different croissant. Restrained, nutty with the earthy-ness of dark chocolate. I'm still playing with the recipe a bit to bring the olive forward. Moroccan oil-cured black beldi olives soon. Journey with us.

EXPANDED HOURS: A reminder that our new hours are noon-6p every Wednesday-Friday. We are thrilled to extend our open hours, hopefully it will make it a bit easier to drop by IZOLA for something delicious. Next stop indoor cafe seating!

COVID UPDATE: The IZOLA team is getting vaccinated for COVID this week, so enjoying our hot-from-the-oven-croissants and sourdough will be even safer for you. Cheers to herd immunity! Window basket delivery will continue, and we welcome you into the bakery to order at the counter as well.

  • Jeffrey Lamont Brown

NEW HOURS! Pickup your weekend sourdough and croissants starting at noon! Beginning today, we'll be open 3 more hours per day, Yay! Our new hours are Wednesday-Friday noon to 6pm. Thank you to the IZOLA team for the creative thinking and commitment to make this happen. Come see us, the croissants are on fire today!

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