- Jeffrey Lamont Brown
- Nov 11, 2020
The ovens are hot, delicious smells fill the bakery. Order now for no-contact curbside delivery, counter pickup+ Free Delivery (downtown) today, tomorrow and Friday. We're open 3-6p.
WHERE WE ARE TODAY....
Light and flaky croissants! Heirloom apple uglies, wild sourdough and of course olives, lots and lots of olives. (Olive sourdough). Preorder (recommended) here.
San Diego has returned to COVID level purple (most restrictive), so no dine-in for a while. 😢 We have in-person pickup (COVID safe) at the bakery counter, contactless curbside (park anywhere nearby, and text us your location), and free delivery downtown. ($25 min)
We'll be sending out a link soon for Thanksgiving orders.
Stay safe and be kind to yourselves, Jeffrey
- Jeffrey Lamont Brown
- Oct 26, 2020
Order now for pickup, dine in, curbside + Free Delivery downtown every Wed-Fri (3-6p)
WHERE WE ARE TODAY....
We're really starting to hit our stride, I'm having fun riffing on IZOLA favorites: Wild Sourdough and Croissants. For the next month Olive Sourdough and Chocolate Croissants will be on the menu....woot! See our full menu here. Pre-ordering is recommended.
IZOLA Olive sourdough: Heaps of whole Castelvetrano and Kalamata olives, pecans, lemon and Herbs de Provence. Packed with flavor, olive-y goodness in every bite.
IZOLA Chocolate Croissant - Our traditional croissant filled with four, yes four sticks of Valrhona grand cru dark chocolate. Sensual. Indulgent. Made with grass-fed organic milk, butter from Normandy, organic flour from Utah, and free-range organic eggs.
See ya at IZOLA this week! Jeffrey
Team member spotlight: A shout out to David Pintado, Assistant Baker and Bicycle Messenger. If you love our croissants, you've tasted David's fine work at the oven. But what you probably don't know is that David hauls hundreds of pounds of flour for us on his cargo bike and rides like the wind with your home delivery hot croissants. All Carbon Free.
Thank you David.
David also runs his own bike messenger company downtown, Painted Courier, so if you want anything delivered, just give David a shout at (619) 830-1817‬.
- Jeffrey Lamont Brown
- Oct 4, 2020
Fully Proofed!
Order now for pickup + Free Delivery Wed-Fri (3-6p)
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.