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WHERE WE ARE TODAY....
I love the bakery on Saturday morning, we're closed, it's quiet, the scent of croissants floats lightly in the air and it's time to experiment, test recipes, sip cappuccino and plan for the week ahead.
This weekend was amazing. We figured out how to make 12 more croissants every day (and still sleep a little). Our croissant process is 3 full days. We use organic flour from Utah, organic milk, butter from Normandy, free-range eggs. And we do it all by hand. And it's hard. Jenny and I hand-laminated 144 croissants yesterday. 11 hrs on the stone table. Thank you Jenny, you're my hero. Me? I feel like I got hit by a truck this morning.
psst..... we're test baking a few more chocolate croissants this week.....double the chocolate. (we hear you friends) Valrhona dark. mmmmmm. Add a note in your order if you'd like to test.
Sourdough....everything is working great. Powerful starter, great oven bounce, custard-y crumb, chewy crust. You should come get a loaf this week...no really. I can't take my eyes off it. yes, I've been doing the sourdough celebration dance as the loaves come out of the oven. (thankfully there is no video)
-Jeffrey
Rouge pear and heirloom (Envy) apple Ugly bits this week.
....and we're open! Baking Weds-Fri, 3-6p ORDER ONLINE ANYTIME
WHERE WE ARE TODAY....
Friends of Izola,
Thank you for the messages of support and patience. They have been much appreciated during the last few months of long days for the Izola team. We're working hard to improve your Izola experience.
Highlights from this week:
All-new Online Ordering Site. It will be a much smoother, more intuitive experience.
New Interior Signage - for fun and easier to find your way to delicious-ness. Thanks to Jenny for the install.
New Exterior Signage - big, beautiful, black A-frame exterior signs are underway. Stay tuned, they are going to be amazing. Thank you to Neil, Jenny, and Sacha.
Sourdough testing - I got so focused on the croissants, that the sourdough started slipping a bit, so I went through the entire process, testing, tweaking....we're back!
Chocolate testing - In addition to shaping croissants til midnight, carrying huge refrigerators, and being a trusted partner, Jenny has the best job ever. Sampling some of the world's tastiest chocolate for our upcoming pain au chocolate launch. Valhrona Caraibe wins again.
In the coming weeks I'll share more details about our new double stone deck oven, pizza dough, and of course, breaking bread with those we love. See you soon, Jeffrey
....and we're open! Baking Weds-Fri, 3-6p
WHERE WE ARE TODAY
Friends of Izola,
Thank you for the messages of support and patience. They have been much appreciated during the last few months of long days for the Izola team. We're working hard to improve your Izola experience.
Highlights from this week:
All-new Online Ordering Site. It will be a much smoother, more intuitive experience. Help us test it this week and get 20% off with "FAMILY" promo code as a thank you for your feedback. Order Here
New Interior Signage - for fun and easier to find your way to delicious-ness. Thanks to Jenny for the install.
New Exterior Signage - big, beautiful, black A-frame exterior signs are underway. Stay tuned, they are going to be amazing. Thank you to Neil, Jenny, and Sacha.
Sourdough testing - I got so focused on the croissants, that the sourdough started slipping a bit, so I went through the entire process, testing, tweaking....we're back!
Chocolate testing - In addition to shaping croissants til midnight, carrying huge refrigerators, and being a trusted partner, Jenny has the best job ever. Sampling some of the world's tastiest chocolate for our upcoming pain au chocolate launch. Valhrona Caraibe wins again. I'll have a few test chocolate croissants this week. Include a note in your order if you want one. When they are gone, they're gone.
In the coming weeks I'll share more details about our new double stone deck oven, pizza dough, and of course, breaking bread with those we love. See you soon, Jeffrey
OUR LOCATION
710 13TH ST. #300
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