• Jeffrey Lamont Brown

WHERE WE ARE TODAY....

Monday's are a day of beginnings, we start our dough for Wednesday. Poolish. Leavan. It's quiet at Izola, a good day to reflect.

Tuesday, production goes into full swing. I'm happy/nervous at the size of the tasks at hand. David hauls 200lbs of flour on his bike (more on this later). We sheet our butter from Normandy, hand roll out and fold our croissant dough all day (sore hands tonight), shape our croissants and let them rest overnight in the refrigerator. Our sourdough starter has been growing overnight, it's full of energy by 10am, and ready to mix with freshly milled flour. By dusk it will be shaped and resting in the refrigerator, full of potential for tomorrow.

Wednesday.....Bake Day!!!

Join us at IZOLA or order online for pickup, curbside for free bike messenger delivery downtown ($25 order).

-Jeffrey




  • Jeffrey Lamont Brown

O U R M O T T O

Wow, it's the end of the week already. Still time to get your orders in.

Lots of fun changes.


1) Our croissants are getting really good. I've been experimenting with recipe tweaks and Super open honeycomb, delicate crust that shatters in your mouth. mmmm.

2) New dough room - climate controlled dough room - helps us take our croissants to a new level of open-ness.

3) New Oven - Baking in our new convection oven. Great for the croissants. Think steam injection.

4) Fun new ugly bit shapes - flavor combos.

5) Psst....a sneak preview for the friends of Izola: We're going to add chocolate croissants to our menu very soon. Valrhona Caribe chocolate....mmmm.






  • Jeffrey Lamont Brown

CROISSANTS, CROISSANTS, CROISSANTS....and Ugly Bits! Baking today and tomorrow 3-6p. Fully stocked!

ORDER ONLINE



O U R M O T T O

Bake day and we're stoked. We've been test baking to refine our croissant technique. Experimenting with new ingredients, changing one thing at a time in our quest for our croissant nirvana.

Jenny's reaction "Oh. My. God. Soooo flaky, buttery, delicate. Sumptuous."



Order online to reserve yours, or stop by anytime to say hi and see what we're making. It's an experience!


©2021 by IZOLA Bakery