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Here's a little sneak peak at another new croissant flavor that got approved this week - the s'mores croissant!

  • Homemade marshmallow...✔️

  • Brownie and graham cracker filling - wha?!

  • Sticky fingers guaranteed!!!


We've had a few special guests attending our chef's table this past week, including one of the winners from our Instagram giveaway, MV and her dad Andrew. Both were just a hoot to have at our chef's table...And we got some really great feedback from them too.


What has truly humbled us as we've welcomed three separate Instagram winners into the bakeshop over the past couple of weeks is how supportive the IZOLA community is. Each and every guest has independently asked us "What can we do to help you?" Y'all are AMAZING - thanks for the love, the support...we truly can't wait to have everyone back in soon!


For some folks, one way that you can help is by participating in our equity raise...because....


Our current equity raise closes in less than two weeks on February 29th! And that is it! We won't be able to reopen the raise until we make a new SEC filing...and given our focus on our renovations right now, the timeframe of us kicking off a new raise is TBD.

It is because of the over 500 investors that we've been able to withstand this closure. But I will not lie, this closure has been expensive and we still have important investments on the horizon that will help build the foundation for a scalable, longterm future for IZOLA.

So if you've thought about investing, NOW IS TRULY THE TIME! It's a super easy process - takes just minutes!

If you have questions, would like to hear more about our 5-year growth plan, and more, join us on Google Meet for our final investor call for a little while Wednesday, February 28th at 7p PST. We welcome any and all conversations and questions.


And don't forget - investors will receive special access to our soft grand re-opening! Come join us for an exclusive and private event before we officially open to the public.

Can't make the call? You can see a past recording of an IZOLA Future Conversation here.


*Please only invest an amount you would feel comfortable losing. Investing in private businesses involves risk. Though potential returns are designed to reflect that risk, there is a possibility that you will lose your entire investment.


Hey folks, it's that time again! We're working hard on creating some amazing new flaves for you and looking forward to coming back strong! Would love it if you could vote for us for Best Bakery and Best Service.


Voting ends this Friday February 23rd - so just under 3 days left to make your voices heard!


Thanks all!


Check out our IG page for the full story on the arrival of our new ovens and proofers from Salva. Salva builds the most beautiful and best- quality ovens out there. We're stoked to be adding their proofers to our lineup as well.


Serving our croissants and sourdough hot-from-the-oven requires an integrated ecosystem:


1) INVENTORY: First, we must have to have the product available to sell. Sounds easy enough right? But when you consider that our croissants and sourdough are 3-4 day process to make and are all crafted by hand, we're then constrained to how much our team can make in a 7 day week. It takes us 7 days a week, 2 shifts a day to make just enough to sell for the 4 days or 20 hours a week we're open. The build of our new Dough Innovation Center in City Heights, IZOLA Main, will help us automate our production so we can increase our production capabilities by 20x!


2) REFRIGERATION: There are also important rest times for both the sourdough and croissant before they can be baked, and that requires both refrigeration and freezer space, all of which we're maxed out on at the moment, but we're working on getting MORE before reopening.


3) PROOFING: For our croissants, they also proof for 4 hours prior to their bake. Up until now we've been using our single automated proofer and proofing everything else manually. With the arrival of our new Salva proofers, we'll have much more control over the proof of the entire bake!


4) OVENS: Because we are baking in smaller batches more frequently to serve everything hot-from-the-oven, it's a challenge keeping pace with demand with our existing single croissant oven and 2 deck ovens. We'll now have 3 croissant ovens and 3 deck ovens! HALLELUJAH!




...Another amazing round of testing from the IZOLA Core Team: Chef Lidia, Chef Lane, Chef Joseph!... killin' it. This week we worked on refining our version of the classic jambon croissant and the team attempted to change how I feel about mushrooms.....and they succeeded! Mmmm, that smell is so fine. But alas, I'm still working on Jenny with the anchovy radish sourdough..haha.


As we do at IZOLA, we test by changing one thing at a time - this week, that included testing more kalbi beef for our bibimbap croissant; in this case, more was not better! It overpowered the house-made Bibimbap sauce, beet microgreens, and mini cukes.


It was also super fun to welcome two of our winners from the Instagram contest. Having Chaz, Kari and their guests at our chef's table was our week's highlight and reminded us how much we MISS having you all at the bakery! We cannot wait to welcome you back in soon - more news in the coming weeks on that...🤞




With our smaller IZOLA Core team, it's more than a team effort to make sure our IZOLA leaven stays happy and fed! Last week it got to spend the weekend in Joshua Tree as our dedicated Chef Joseph tended to it. IZOLA Wild Sourdough now has the essence of the desert...and is even more wild!



This Valentine's Day marks Jenny's parent's 50th wedding anniversary...what a beautiful thing. The fam got together to celebrate recently and the day was filled with fellowship and lots (and lots) of eating! Gathering around good food is a passion of the entire Chen family...Lunch at Artifact and bakery hopping to Hinar (Hi Berivan and Ceko!) and ASA (Hi Masaki and Ayaka!). Delicious! We tried going to IZOLA as the third leg on our bakery hop, but alas, we are still closed 😉.


 As we approach Valentine's Day, I wanted to take a minute to talk At IZOLA we hold space for love in all its forms: no matter where you are from, what you look like, orientation, economic status, gender or race, you are welcome.

Celebrating the love of a couple who has been going strong for 50 years pulls it all into sharp focus for me.




Our equity raise closes in less than 3 weeks! If you've been curious about investing, have questions about how to join IZOLA on our journey. Let's talk! This Saturday, February 17th at 10a PST for a super fun, casual Google Meet.


We'll share with you why we chose to raise funds through an equity raise, how we plan to grow IZOLA's distribution and scale our justice-based mission.

If you're not able to make the call, we'll hold one additional call before our February 29th close. Or you can see a past recording of an IZOLA Future Conversation here.


*Please only invest an amount you would feel comfortable losing. Investing in private businesses involves risk. Though potential returns are designed to reflect that risk, there is a possibility that you will lose your entire investment.




Wow, wow, wow, what an amazing group of ideas that came through our Instagram contest last week! We had over 800 entries (!) and I'd love to bring in about 40 winners. Great work! After multiple passes through the list, grouping, thinking, dreaming....we've finally picked (it was so hard to choose we picked three!). The winners are:


  • @chazzychil for keeping it local with their horchata flavor

  • @k_dot_her for their creativity (Savory: nduja, pepperoni, burrata, hot honey | Sweet: persimmon + cinnamon aka Persinnamon)

  • @mvshook for the intriguing gooseberry and champagne jam filling glazed with elderflower syrup


Congratulations!!! We can't wait to have ya at our chef's table. Just take a look at what the IZOLA CORE Chefs produced last week! YUM! YUM! YUM!


And to everyone....thank you so much for all the thinking, passion and creativity. I'm blown away by the ideas and the IZOLA Community.




These past couple of weeks continue to prove challenging as we navigate the ups and downs of our renovation. 100-year-old buildings hold many surprises.....We have a lot in work right now that we can't wait to share with you soon...thank you for hanging in there with us! As soon as we can share more details on our reopening date, you'll be the first to hear right here....


We are super eager to welcome everyone back in and we've been thinking a lot about how we might best ensure a great reopening experience for everyone. Part of our reopening will include a private soft opening - this will allow our team to get their feet under them and allow us to refine our processes and hospitality, but we also want to offer a special way to thank our IZOLA investors.


If you'd like to join us at our soft opening, please consider joining us in our equity raise.


We are down to the last 30 days of our current equity raise. If you've been considering investing in IZOLA, now is the time!


As a thank you to our over 500 investors, you will be invited to our investor-only soft opening. New flavors! Meet the Chefs! Tour the kitchen! But you must invest by February 29th to get on the list!


Have questions? Want to learn more about how we plan to grow IZOLA distribution and take action on our justice-based mission, scale process, and IZOLA culture? Join us for a super casual Google Meet call next Tuesday, February 6th, at 7p. Jenny and I will provide the latest updates on our renovation, detail what your investment will help us accomplish over the next few years, and answer any questions you might have.

*Please only invest an amount you would feel comfortable losing. Investing in private businesses involves risk. Though potential returns are designed to reflect that risk, there is a possibility that you will lose your entire investment.


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