"I'm not a pastry guy..."
- Jeffrey Lamont Brown
- Aug 16
- 3 min read
"I'M NOT A PASTRY GUY..."
That's how Taco started his visit to IZOLA.
If you don't know Taco, he's a San Diego native and food creator who recently set out to visit some of the city's most viral food spots, wait in the lines, eat the food, and decide for himself whether they actually deserve all the attention.
He'd never been to IZOLA. We didn't know he was coming. And, apparently, pastries aren't really his thing. So this was going to be interesting....
He actually came because his friend and fellow food creator, How Kev Eats, had been to IZOLA and told him there was something here he absolutely had to try.
Before Taco even got to the food, though, he got to meet Elon. Elon is one of those people who lives and breathes what we're trying to create here at IZOLA.
He was so inspired by his visits as a guest that he eventually became a team member - and now we now have the honor of having him at the front counter welcoming our guests in.
Building a team of people who care deeply about the food, our guests and one another has always been just as important to us as the food.
And then, of course, there was the food.
We'll leave most of that part for you to watch. But we'll give you one little preview. After his first bite of our Muffuletta Croissant, Taco had this to say:
"This got to be one of the best things I've ever put in my mouth."
Not bad for a guy who's "not a pastry guy."
What we loved about the whole video is that none of it was planned. Taco just showed up one day, stood in line, met our team, talked to the people around him, and experienced IZOLA the same way anyone else walking through our doors would.
And that's probably why it was so much fun for us to watch.
There's Taco discovering Elon. There's a little of the IZOLA origin story. There are some very enthusiastic reactions to croissants. And, eventually, Taco answers the question he came to IZOLA to answer in the first place:
Is IZOLA worth the hype?
We won't spoil his answer.
Thanks for coming by, Taco. We loved having you.
ORDER WHAT TACO ORDERED
Want to see what had a self-described "not a pastry guy" saying:
"I don't know how they do it this good... I'm impressed. I'm so impressed."
Here’s what Taco tried:
Muffuletta CroissantOur New Orleans-inspired savory croissant, loaded with mortadella, salami, capicola, provolone and our housemade olive spread.
Bibimbap CroissantOur Korean-inspired savory croissant with marinated bulgogi beef, gochujang and all the fixings.
Brown Butter Caramel KnotMade with whole Tahitian vanilla beans, finished with brown butter caramel. Want to conduct your own very scientific investigation?
Wild SourdoughOur naturally leavened sourdough, with a deeply caramelized crust and the wild, open crumb we work so hard for.
Now you can try Taco's lineup for yourself.
OPEN EVERY DAY 7a–2p
In a rush? Just give us a call at 619-289-8358 when you arrive and we'll bring your order out to ya - we call it IZOLA Drive By
NEVER MADE A CROISSANT?
You don’t need a culinary degree, or even professional baking experience, to join our croissant production team.
We currently have two positions open, and we’re much more interested in how you work than where you’ve worked before. We’ll teach you the baking part.
We also care a lot more about where you want to go than where you’ve been. If you have a prior conviction, we encourage you to apply.
What we’re looking for is someone who loves learning, enjoys systems and process, moves with urgency without cutting corners, and takes real pride in getting the details right.
We’ll be upfront: our kitchen isn’t the right fit for everyone. We hold ourselves to high standards, it will probably be the hardest job you've ever had. We’re constantly looking for ways to get better, and we’ll challenge you to grow. In return, you’ll learn a ton, be trusted with real responsibility, and have the opportunity to develop your craft alongside a team that cares deeply about what we make, our customers, and about one another.
If you’ve ever been curious about what it takes to make the croissants at IZOLA, this might be your chance to learn.
If that sounds like you, or someone you know, we’d love to hear from you.
SATURDAY LIVE MUSIC
Every Saturday, we host live music at the bakeshop. Come on by to see how talented our local San Diego musicians are! Follow us on Instagram to see the lineup each week.
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