- Jeffrey Lamont Brown
- Mar 18, 2021
READY FOR THE WEEKEND?
Surprise! We added another batch of croissants and ugly bits available today. We open at noon! Elevate your Saturday afternoon tea or Sunday brunch.
DINE-IN IS OPEN!
With a nod to the Russian tradition of sitting for a moment before starting a long journey, we invite you to come sit in our beautiful loft space. High ceilings, huge windows, it's an inspiring place to read, think or enjoy a croissant.
THE SOURDOUGH IS CRACKIN' TODAY!
4 Flavors: Wild, Sesame, Olive and Cranberry Pecan. Available at noon today. Walk in or
REMINDER: UPCOMING IZOLA CLOSURES
• Friday March 26th. (A Grammy-winning singer is filming in the studio.)
• April 5-9 (Jeffrey is headed to LA to be filmed for a competitive cooking show)
- Jeffrey Lamont Brown
- Mar 15, 2021
WELCOME BACK!
We are happy to announce that our socially distanced cafe seating is open. Pre-Order or walk in, pickup your warm sourdough (and croissants!), say hi and chill. Bring a book or laptop. Enjoy.
The light is amazing here. Fast Wifi. And soon, we'll have cappuccinos and hot potion.
Not to worry, the window basket is still going strong if you prefer. (We love it too!)
PRE-ORDERS ARE OPEN! Croissants, Croissants, Croissants. The almond croissant is killing it (and we've been prepping a bunch of them) for this week. Sourdough is looking strong, the uglies and tomato jam smell amazing. Questions? Please call 619-289-8358. HUNGRY?
EXPANDED HOURS & COVID New hours! Noon-6p every Weds-Fri. And as of 3/17, we're in red tier. Yay! That means we can open our indoor seating at 25% capacity. And because of our new red tier status, we are now able to recommend in-bakery counter pickup as well as the window basket. Just call us at 619-289-8358 when you arrive and let us know your preference. And if you are searching for COVID vaccinations, we found a lot of appointments available at CVS pharmacy. Free, quick, professional. CVS.com
IZOLA CLOSED FOR A WEEK - APRIL 5-9, 2021. Jeffrey is headed up to LA to compete in a network cooking show. Not to worry, you can stock up the week before. All of our bread and pastries freeze very well and we include a "care card" for great re-heating. Wish him well!
TOMORROW'S SOURDOUGH IS LOOKING GREAT
3 day process, organic ingredients....yum! WILD, OLIVE, CRANBERRY & SESAME.
NEW UGLY BIT FLAVOR Bourbon Raisin, Basil Hayden's Bourbon to be exact. If your a fan of a boozy finish. Give em a whirl, they won't last long. Bartender, another round!
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.