• Jeffrey Lamont Brown

....and we're open! Baking Weds-Fri, 3-6p ORDER ONLINE ANYTIME

WHERE WE ARE TODAY....

Friends of Izola,

Thank you for the messages of support and patience. They have been much appreciated during the last few months of long days for the Izola team. We're working hard to improve your Izola experience.

Highlights from this week:

  • All-new Online Ordering Site. It will be a much smoother, more intuitive experience.

  • New Interior Signage - for fun and easier to find your way to delicious-ness. Thanks to Jenny for the install.

  • New Exterior Signage - big, beautiful, black A-frame exterior signs are underway. Stay tuned, they are going to be amazing. Thank you to Neil, Jenny, and Sacha.

  • Sourdough testing - I got so focused on the croissants, that the sourdough started slipping a bit, so I went through the entire process, testing, tweaking....we're back!

  • Chocolate testing - In addition to shaping croissants til midnight, carrying huge refrigerators, and being a trusted partner, Jenny has the best job ever. Sampling some of the world's tastiest chocolate for our upcoming pain au chocolate launch. Valhrona Caraibe wins again.

  • In the coming weeks I'll share more details about our new double stone deck oven, pizza dough, and of course, breaking bread with those we love. See you soon, Jeffrey



  • Jeffrey Lamont Brown

WHERE WE ARE TODAY....

Friends of IZOLA,

Thank you for your support.

I've decided to close IZOLA for at least a week, effective today to give me some time to improve the baking, ordering and customer service systems. If you have a pending order, I will refund it by EOD today. My apology for any inconvenience.

Best,

Jeffrey

  • 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