Every Bite, A Ritual!
- Jeffrey Lamont Brown
- Nov 6, 2025
- 5 min read
EVERY BITE, A RITUAL
Our new Carnitas Croissant brings together tender, slow-braised pork carnitas with our buttery croissant — finished with crisp chicharrón, bright lime, fresh onion, and cilantro, with a side of Cholula so you can make it your own.
Here’s how I love to eat it: I cut a bite of croissant, add a little onion, a squeeze of lime, and a few drops of Cholula. Each bite bursts with richness, crunch, and just the right touch of heat — the perfect balance of buttery and bright.
And thanks to feedback from our guests, we’ve added even more carnitas to every bite.
At IZOLA, we live by the philosophy of Kaizen — the idea of continuous improvement, little by little, every day. Your feedback helps us grow and create even better experiences, one croissant (and one conversation) at a time.
NEW EXTENDED HOURS
Monday - Thursday 7a-2p
Friday - Saturday 7a-7p
Sunday 7a-5p (we are closing early at 2p, this Sunday 11/9 only)
ONE WEEK BEFORE IT'S GONE!
Our Artichoke and Feta Sourdough will only be on the menu for another week before it leaves IZOLA for good.
Travel with us to Greece ....Handfuls of oven-roasted artichoke hearts, feta, Kalamata olives...feel the warm sun on your face as you bite into our Artichoke Heart & Feta Sourdough! We flash roast the artichoke hearts in our SALVA croissant ovens to build the Maillard and pair 'em up with French sheep's milk feta (over a quarter pound of artichokes and feta in each loaf....very tricky to shape....thank you sourdough team) ....rounded out with lemon zest, Italian parsley, Kalamata olives, fennel seeds, and a little garlic and hint of red pepper. We're going to 11.
Pro tip: Slice your loaf, then freeze the slices, and you'll always have a slice ready to toast!
CLOSING EARLY THIS SUNDAY
IZOLA will be closing early at 2p this Sunday, November 9th, for a special event. We'll be back to normal hours on Monday!
This Sunday: 7a-2p
Monday back to regular hours!
NAVIGATING A CHALLENGING TIME TOGETHER
In just the past week alone, we’ve received notices of price increases from several of our key partners — Deputy, Rippling, Ecolab, and likely more still to come. And our ingredient costs have already risen 14% since Jan 1.
At IZOLA, we negotiate every contract carefully — and we push back when increases aren’t justified. We’re disciplined about value, and ferocious when it comes to protecting our guests and team: for example we recently negotiated a 21% decrease in our workers compensation insurance cost.
We haven’t raised our prices this year, but the reality is that running a small, mission-driven business right now takes constant focus. Our office team works tirelessly to buy smart — sourcing the best value without ever sacrificing quality. We’re testing alternative ingredients to ensure nothing is lost in flavor or experience. A few have passed, most have not. We’ll never compromise on what makes IZOLA special.
We continue to lean into relationships with vendors who share our commitment to value, integrity, and partnership. We reward those who bring us creative solutions and real efficiency — and we move on from those who don’t.
We also know these pressures aren’t ours alone. Many in our community are hurting — some in their 3rd week of furlough unsure how they will pay next month's bills, others in the nonprofit sector facing impossible choices as funding dwindles.
We wanted to share this update simply to keep you informed. Transparency and connection are at the heart of everything we do — and your continued support helps us keep baking, keep improving, and keep showing up for the community we love.
WE'RE HIRING!
Come join our team of kind, compassionate, smart, and hard working people. We have two positions open, both requiring full availability through the end of the year as we enter the holiday season. We're hiring immediately!
LIVE MUSIC AT IZOLA
Due to a special event this Friday, live music will begin at 5p and run until 7p. We will also be hosting Saturday Live Music from 8a-1p.
Come hungry, bring friends, and linger a while — there’s nothing quite like live music at IZOLA. And to celebrate we're offering $2.50 sparkling wine, the best deal in town.
Here are a few of the talented performers that will be at IZOLA this week.
KAHLIL NASH
FRI 5-6p and SAT 9-10a
Emerging from the elite San Diego music scene in California, San Diego Music Award winner Kahlil Nash is a Funk/Rock and R&B recording artist/producer who is a multi-instrumentalist. Influenced by artists Michael Jackson, Jimi Hendrix, and Prince, Kahlil Nash thrives to entertain his audience.
ADDI ROSE
SAT 11a-12p
Addi Rose brings a deep love of classic rock ’n’ roll to every stage she steps on. Drawing inspiration from the music of the 1950s through the 1980s, her performances transport you back to the golden era of rock — when rhythm, soul, and energy ruled the airwaves. Addi’s passion for connecting through timeless music shines in every show, making each performance both nostalgic and fresh.
MADELEINE DENISON
SAT 12-1p
Madeleine Denison is a songwriter and musician currently obsessing over her debut album, Etherlines. This project takes influences from the moments in life that cause time to stop, speed, or cease to exist entirely. With a mixture of folk, indie, and alt rock genres, Madeleine’s music seeks to inspire and restore us to a more beautiful vision of life.
CALLING ALL MUSICIANS, POETS, PERFORMERS AND CREATORS
At IZOLA, we believe in sharing what we create — whether it’s a croissant hot from the oven or a song from the heart.
Our IZOLA Stage has become a space for connection — a cozy corner where neighbors, travelers, and friends gather over coffee and bread to listen, laugh, and feel inspired. Every Friday from 4-7p and Saturday from 8a–1p, we host live music at the bakeshop.
We’d love to open our doors even wider — to local musicians, poets, storytellers, and performers who want to share their talent with our community. Whether you’re looking to hone your craft, practice in front of a friendly crowd, or just bring a little more joy into the world, we’d be honored to have you on our stage.
If that sounds like you (or someone you know), reach out to Jenny — we can’t wait to hear what you’ve been creating.
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