• Jeffrey Lamont Brown

Our Almond Croissant is Here...


A big thanks to IZOLA Dough Czar David White for bringing my Almond Croissant recipe into small batch production in record time.


A play of textures and smells: with subtle creme d'amande, a mountain of sliced almonds, a feathery inside, and a sugar crisped shell in every bite. It pays homage to the buttery flavor of our signature croissant and just a hint of brandy at the finish.


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PRE-ORDERS ARE OPEN FOR THIS WEEK! It's shaping up to be a great sourdough week. Order now for the best selection of sourdough, croissants, uglies and tomato jam. The IZOLA team has been crushing it to bake more bread and croissants for you. Given the COVID situation, we still recommend window basket pickup. Also we'll happy to bring it right to your car. Simply PREORDER and call us when you arrive. Questions? Please call 619-289-8358. ORDER NOW



EXPANDED HOURS & COVID New hours! Noon-6p every Weds-Fri. We're stoked to see your smiling faces at the window basket. Help is on the way! With the addition of the Johnson & Johnson vaccine, we should have enough vaccines for everyone by May. Yay! Last week the health department included food service, agriculture, and educators in those eligible for vaccines. So I'm thrilled to report the entire eligible IZOLA team has received the 1st shot. We look forward to the day we can gather face to face again.

TAHITIAN VANILLA KNOTS Thanks for the great feedback on the Tahitian Vanilla Knots. You love 'em. We love 'em. And now they are on the menu.


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BI-COLOR BLACK OLIVE CHOCOLATE. Get a whiff of Morrocco this week in our Bi-Color Black Olive Chocolate croissant. We're using Moroccan dry-cured black Beldi Olives. Old world hand made flavor.


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