NEW FLAVOR DROPS
Dust off your taste buds.....tomorrow we launch the IZOLA Bibimbap croissant...Lunch at IZOLA, anyone?
This croissant shows our love for K-Food. House-made everything: daikon/zucchini/carrot filling for the veggie version (VBAP) with the addition of Asian pear marinated shabu shabu for the carnivores.
Served with IZOLA's own BAP SAUCE: scratch-made with notes of maple, ginger, and some heat.Korean Mom approved.
We've never seen a croissant like this, and the team is excited to share with you.
Carnivore Confession: (I love the VBap almost more than the meat)Congratulations to the entire IZOLA Team for pushing the limits of what a croissant can be....Chef JB
LAO GAN MA GRUYERE
Wait a minute...what's Lao Gan Ma? A chili crisp from the Guizhou Province in China. Delicious?...Absolutely (with some heat)
Plus Emmi Roth AOP Gruyere, with flavor notes of candied walnut, a touch of warm spice, and dried fruit.
CHINA X SWITZERLAND
Gooey, spicy, yum yum nestled in a loaf of IZOLA Sourdough. I've died and gone to heaven!
SUNDAYS ARE HERE!!
We are officially out of soft launch mode. HOORAY!!! It has taken a lot of planning, but our teams are ready for us to open on Sundays.
Beginning this Sunday September 15th, we will now be open on Sundays, from 7a-2p! 🎉
Our new expanded hours are:
Tuesday - Sunday
7a-2p
ASK US ANYTHING!
Join me and Jenny this Thursday September 12th at 11a for a live Q&A online - ask us ANYTHING! And we mean anything! It will be hosted by Bill, the CEO of Microventures where our capital raise is hosted. We'll kick it off with an overview on why we're raising funds, but then turn it over to YOU!
Will we ever sell baguettes?
Where do I get my cool kicks from? 😉
Will you be opening an IZOLA in North County?
What's the minimum to invest?
Where do we get our ovens from?
Our early bird perk ENDS THIS SUNDAY, SEPTEMBER 15th, so it will be your last chance before the cost to invest goes up!
CONGRATULATIONS!
Please help us congratulate our newest Front of House Leads! Emma, Zach and Adrian were promoted this week and will be working with our Assistant General Manager Jeff on leading our Front of House team. Each new lead embodies the IZOLA spirit - they are compassionate, hard working, curious, kind.
Our Front of House team is a powerhouse team. Many of you have been able to experience the hospitality that they provide while we're open, but this team also manages a 10 page opening checklist and a 6 page closing checklist. And our new leads will be working with the team to execute our open, service and close.
Our Front of House team ensures the bakery and the surrounding sidewalks and park are ready to welcome our guests; they'll wash up to 125 sheet pans, hundreds of plates, glassware, cutting boards and knives a day and our production dishes; they'll prepare hundreds of gable boxes a day in anticipation for our pre-orders and to-go orders; they service, calibrate and test the espresso equipment; fold hundreds of napkins; power wash the surrounding sidewalks, vacuum and mop our dining room and basement and soooooo much more.
We are so grateful for you team!
LIVE MUSIC SATURDAYS
Every Saturday we welcome local musicians to come and perform at IZOLA from 8a-1p. Here's a sneak peak at some of the artists dropping by this weekend.
MAYBEAR
8-9a
Maybear is a singer-songwriter and indie rock musician based in San Diego. Some of her influences are Clairo, Phoebe Bridgers and Raveena.
LEATEA
9-10a
Leatea (San Diego native Dylann Jelden) has been a musician all her life, beginning with classical violin at age 4. She began writing songs and incorporating guitar in high school. She performs regularly in San Diego.
MADISON NOCON
10-11a
Madison Nocon is a local singer-songwriter born and raised in San Diego, CA. She got her first guitar when she was 5 and has been writing poems and music since she can remember! Madison has released a few singles on Spotify, and plans to release her full album “Candid” this fall!
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