- Jeffrey Lamont Brown
- Mar 31, 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.
- Jeffrey Lamont Brown
- Mar 27, 2021
PRE-ORDERS ARE OPEN..... we're offering a more limited menu than normal this week. Today a team member went out on medical (thankfully not COVID related), so I (Jeffrey) will be flying solo in the dough room and on the ovens this week. Thanks to everyone for your support (and patience)! We will keep you updated.
WE'RE HIRING!
We are growing and looking to fill two new 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 so simple, high quality, and fresh that they engage all the eaters' senses, a baker who loves the idea of baking fresh all day, and an artisan with deep experience working with laminated dough and sourdough. And feels joy in interacting with customers and sharing IZOLA's world with them. 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 30 minutes), 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. At IZOLA Bakery we're passionate about baking delicious croissants and sourdough, with thoughtfully sourced ingredients and serving them hot from the oven to the IZOLA family. And by providing that simple experience based on taste, touch, and smell, we offer our guests a little burst of joy that helps us all slowdown, remember and connect. We have a great team environment where all ideas are valued, we believe and practice justice on all fronts, and we work together to create amazing experiences for our customers. If you are ready to join a team that is changing the way people enjoy croissants and sourdough, please send a resume to jb@izolabakery.com Thank you, Jeffrey
DINE-IN IS OPEN 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! We're adding a cutting board to every table. (easier to share your IZOLA treats) Come help us test a few different models of cutting boards and we'll trade you a Hot Potion for your feedback. What is a hot potion you ask? A new drink made with a bunch of fresh thyme, lemon, raw honey, peppermint. Steeped and served hot. Medicinal in all the best ways. Bring a book, relax, use the WIFI and enjoy our small-batch, hand-made croissants.
CLOSURE REMINDER We'll be closed April 5-9. Jeffrey, Jennifer and Sacha are headed to Joshua Tree to camp and climb.
- Jeffrey Lamont Brown
- Mar 20, 2021
IZOLA NEWSVOL16
PRE-ORDERS ARE OPEN..... We're fully stocked with your favorites this week, Tahitian Vanilla Knots, Wild Sourdough, Almond Croissants and more. Yum! It's going to be a short week at IZOLA, we're open Weds + Thurs (noon-6p), closed on Friday, March 26th. Order now for the best selection. ORDER HERE
IZOLA SOURDOUGH.....
How do we bake 50+ loaves daily in a home oven? Patiently. On Friday our oven ran 13hrs 37 minutes, (and my Apple Watch showed 14, 706 steps - without leaving the bakery) We bake 5 loaves at a time in cast iron combo cookers!
Our sourdough starts its three-day journey today. We start energizing our starter (feed and discard 80%, repeat 3x per day), kinda like doing pushups.
Monday evening we mix 12 liters of leaven. It's the living sourdough starter that gives our bread its distinctive flavor and rise. The leaven is house-made, populated by the microflora that is specific to our neighborhood a few blocks from San Diego Bay.
Tuesday morning we mix the mature leaven with organic flour, water, and salt. 4 ingredients, no B.S. We stretch and fold the dough every half hour for 3 hours. Then divide it into 850g loaves. And let it rest a while longer on the bench. For final shaping, we roll it up like a burrito, dip it into rice flour, and into a bread proofing basket called a banneton. And finally a 12-16 hour slow fermentation in the refrigerator.
Wednesday AM...it's Bake day! We deliver the 4 flavors of sourdough hot to you. And the cycle continues.
DINE-IN IS OPEN.
Join us in the bakery and eat your IZOLA treats on the main stage of a historic photo studio and event space. STUDIO710 is generously sharing their amazing studio with the IZOLA family. Bring a book, relax, use the wifi and enjoy the best croissant in town. Traffic note: the Petco Park super vaccination center has closed, so traffic is MUCH improved.
ALMOND CROISSANTS ARE GETTING DIALED IN
Twice-baked and served hot-from-the-oven. We take our handmade butter croissants and fill them with delicious almond cream and a hint of brandy. Topped with sliced almonds and a dusting of powdered sugar.
