IZOLA Afternoons...new hours...new launch...

IZOLA AFTERNOONS

There’s a golden moment after lunch, when the light softens, shadows dance through Fault Line Park’s trees, and the air carries promise. Starting Friday, September 19, we’re stretching our doors open a little longer — from 2:00 pm until 5:00 pm, Fridays through Sundays — because those afternoons are too beautiful to let slip away.

Here’s what to expect when the sunlight lingers:

✨ New Hours: Every Fri–Sun, IZOLA will now be open 7 am-5 pm. More time for savoring, lingering, connecting.

✨ The Farmstead Board Debuts! A shareable board to enjoy with friends and family.

✨ Savory Croissants: Favorites like our Bibimbap & Muffuletta croissants.

✨ Sparkling Wine Special: To celebrate our inaugural weekend of extended hours, join us for a glass of sparkling wine for just $2.50, this Friday Sept 19th - Sunday Sept 21st only.

Bring a friend. Bring your appetite for joy. Come for the croissant, stay for The Farmstead Board, sip something sparkling, and let the afternoon stretch out.

NEW HOURS BEGINNING FRIDAY SEPTEMBER 19th:

Mondays through Thursdays: 7a-2p

Fridays through Sundays: 7a-5p 

PRE-ORDER NOW

THE FARMSTEAD BOARD

THE FARMSTEAD BOARD

Debuting this Friday, September 19th and available only Fridays–Sundays from 12-5pm, meet IZOLA’s Farmstead Board — a golden-hour invitation to slow down, graze, and savor.

I call it the Farmstead Board because it feels like home. I grew up on a farm in Kansas, where the rhythm of life centered around the table. At the ripe old age of twelve, I would sell the roasting ears I grew ("corn" as Jenny calls it 😉) to passersby on the side of the road. The tomatoes we ate came straight from the garden - there is nothing like a Kansas tomato still warm from the sun. A farmstead table is abundant, rustic, and generous — and this board carries that spirit forward.

The Farmstead Board is designed for grazing, for creating little bites that change with every pairing:

• Tear into half a loaf of IZOLA Wild Sourdough — naturally leavened, hand-made, with a chewy crust and custardy crumb.

• Layer on a thick-cut heirloom tomato, dressed simply with olive oil and Maldon sea salt.

• Add a spoonful of Point Reyes Quinta — a soft, custardy cheese wrapped in spruce bark and infused with laurel bay leaves.

• Or go bold with warmed Castelvetrano and Kalamata olives, charred grapes, thyme, and a kiss of orange rind.

Every forkful, every slice, becomes a new flavor story.

✨ The Farmstead BoardIncludes half a loaf of IZOLA Wild sourdough, warmed olives, heirloom tomato, honey and 2.5 oz of Point Reyes Quinta. Or upgrade to 5 oz of Quinta cheese as shown above (+$6).

It’s rustic. It’s soulful. And it’s meant to be shared.

From the farm tables of Kansas to the sun-dappled patio at Faultline Park, The Farmstead Board is our way of bringing the spirit of gathering home to IZOLA.

To pre-order, choose any time on Friday-Sunday, between 12-5p.

PRE-ORDER NOW

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The response to our newest croissant flavor drop, the S'Mores Croissant, has been out of this world. Our team has been loving bringing back campfire memories tableside at IZOLA. Made with graham crumble, Valrhona brownie, and a housemade chocolate marshmallow, all nestled in a croissant. We roast the marshmallow tableside for an ooey, gooey, hot-from-the-fire experience.

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As I write this, we just surpassed 40,000 followers on Instagram. Wow...wow...wow...I still remember when we launched our Instagram account 5 years ago and Jenny wondered aloud how in the world people even reach 1,000 followers....It just felt so out of reach. But we just kept following our hearts and the community kept coming out to support us. So thank you 40,000 times over!

As I reflect on this journey, I'm compelled to share with you an experience I had in the dining room today, because I was reminded of just how beautiful the San Diego community is. I met a woman who had just relocated here from South Africa, and she shared with me that when she walked through the doors of IZOLA, she felt an overwhelming spirit of love, so much so, that it literally brought her to tears. Her sharing this impact IZOLA and our beautiful team has had on her has in turn brought both Jenny and me to tears.

We are honored that each of you have given us the opportunity to be a small part of your journey. Thank you.

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LIVE MUSIC SATURDAYS

Every Saturday, we host live music at the bakeshop from 8a-1p. Come on by to see how talented our local San Diego musicians are! Follow us on Instagram to see the lineup! Here are a couple of the musicians joining us this weekend.

NATE LUCIER

8-9a

Nate Lucier of Nate Lucier's Rock N' Roll Orchestra. Playing original songs that have a rock n' roll vibe, but with a modern feel.

KAILA SHAW

9-10a

Kaila is a self-taught Singer-Songwriter and acoustic guitar player. Her music style is peaceful acoustic, upbeat covers and thoughtful original lyrics and melodies.

XAVY

10-11a

Xavy is a San Diego native saxophonist with a wide range of musical interests. He is also a member of the Funk/R&B band Heaping Teaspoon.

CAITLIN LEWIS

11a-12p

Hi, I’m Caitlin. I’m a singer and songwriter from San Diego. I write to reach out to others and validate shared experiences :)

RANDALL HILD

12-1p

Randall is a talented keyboardist, singer, and songwriter residing in San Diego, CA. He most loves sharing his passion for music and art to the world, and with an eclectic range of influences there is something for everyone in his performances.

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