Launching Tomorrow!
- Jeffrey Lamont Brown
- 7 days ago
- 3 min read
SOMETHING WARM FOR WINTER MORNINGS
Winter asks us to slow down when the mornings are quieter and the air a little cooler. At IZOLA, this season always nudges us toward warmth and toward flavors that feel familiar, grounding, and just a little indulgent.
This week, we’re introducing a new pastry that captures that feeling, our new Wine Poached Pear Croissant...I'm especially excited about this one because it has literally stopped people in their tracks AND when they taste it?? They are even more blown away.
Freshly baked and served hot from the oven, our Wine Poached Pear Croissant begins with our signature croissant dough, made with butter from Normandy and baked until crisp, deeply layered, and golden. Inside, chilled mascarpone is whipped just until soft, creating a cool, creamy center. On top, a Bosc pear, slowly poached in Cabernet Sauvignon with gentle winter spices arrives warm, fragrant, and jewel-toned.
Bosc pears are at their best this time of year: naturally sweet, aromatic, and firm enough to hold their shape through slow cooking. Finished with a light drizzle of reduced Cabernet syrup, the pastry balances warmth and freshness, richness and restraint.
It’s the kind of pastry meant for winter mornings and unhurried afternoons...something to enjoy while it’s still warm, with an espresso, and nowhere else to be.
Available starting Thursday morning and for a limited time only.
HOURS: Open every day, 7a–2p
A WELL-EARNED STEP FORWARD
I’m thrilled to share the promotion of Front of House team member Elon to Front of House Lead. He joins Narra, Alik, and Dani in helping lead our Front of House team — a role that touches everything from coaching and mentoring, to leveling up training, to the very real, very nitty-gritty work of running a busy bakery day in and day out.
That includes things like getting everyone out for lunches and breaks when the line is out the door, keeping the space clean, calm, and welcoming (and keeping it that way all day), and making sure we’re delivering on our hot-from-the-oven promise alongside warm, genuine hospitality. On a busy Saturday, if you pause and take a look around the dining room, you’ll get a glimpse of just how much coordination and communication it takes to have the right people in the right place at the right time. It’s no small effort — and strong leadership makes all the difference.
Elon began his journey with us at IZOLA as a guest first. Inspired by his experiences here, he decided to join us for this wild ride. From day one, it was clear that hospitality comes naturally to him — welcoming people in like they’re family, with care and intention. As he’s learned our (very detailed!) processes, it’s been a joy to watch how deeply he cares about this space and the people in it.
Congratulations, Chef Elon! We’re honored to be on this journey with you.
SATURDAY LIVE MUSIC
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 each week.
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.
KAHLIL NASH
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.
MADDIE DENISON
10-11a
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.
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