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.
- Jeffrey Lamont Brown
- Apr 14, 2021
TODAY is a BAKE DAY....
.....we're back from our spring break trip to Joshua Tree and we're baking hot croissants and sourdough for you noon-6p Thursday and Friday. So much fun!
Amazing smells fill our space.... freshly baked bread, heirloom tomatoes, brown sugar, herbs, and butter from Normandy.
Come in the bakery and order at the counter (insider tip, even when the website is sold out, we have delish treats for our walk-in community), or PREORDER here.
BAKER'S CHOICE FROZEN SOURDOUGH SPECIAL
Jeffrey will choose two loaves for you.....for $10. WHOA, that's 2 for 1! Stock your freezer...you can have IZOLA anytime you want! Incredible grilled cheese sandwiches. Sourdough french toast. Yum...Yum. Supplies are limited.
JOSHUA TREE
Thank you for your support and stoke as we closed IZOLA last week, gave our entire team the week off to rest and reconnect. Sacha, Jenny and I went climbing in JTree. Woot.
WE'RE HIRING!
We are growing and looking to fill two additional roles on our team
Artisan Baker
Producer/Customer Experience Swing
Artisan Baker: We're looking for a team member with a passion for creating croissants and sourdough – Simple, high-quality, and uber-fresh breads that engage all the eaters' senses – a baker who loves the idea of baking fresh all day (we call it the cast iron workout), an artisan with deep experience working with laminated dough and sourdough. And most important, feels joy in interacting with customers and sharing IZOLA's world.
Producer/Customer Experience: A team member who is nimble, comfortable with diverse responsibilities (e.g. going from boxing hot croissants, then helping the baking team when they get in the weeds, greeting customers with a genuine sense of hospitality, all in a 30 minute span), and has a passion for creating amazing experiences for our guests in a fast-paced environment.
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 send a resume to jb@izolabakery.com
Thank you,
Jeffrey
DINE-IN IS (even more) OPEN
Congratulations IZOLA family, we made it to orange tier. Dine-in occupancy is now increased to 50% of capacity! Thank you for doing all the right things (masks, social distancing, vaxxing 40% of SD residents), let's stay focused and finish strong on June 15th, when the tier system is retired. Our dine-in is located on the main stage of STUDIO710, a historic venue available for daily rentals for unique events and photoshoots. Thanks, STUDIO710!
Bring a book, relax, use the WIFI and enjoy our small-batch, hand-made croissants.
- Jeffrey Lamont Brown
- Apr 1, 2021
We baked extra sourdough (all flavors) and our traditional butter croissants today. Stock up for Easter and next week (we're closed for spring break). Our bread and croissants freeze super well and come with a care card. Enjoy spring break! IZOLA will re-open Wednesday April 14th.
