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Reopening Happenings



It's been a minute since our last update as our days have been filled to the brim as we push toward our re-opening. Lots of unglamorous, but must do, things like...


...polishing graffiti off the bathroom tiles, figuring out how to be rid of the flies hovering at the front entrance (the current score - Flies 1, JB 0), updating our safety manual, crawling around in the ceiling working on the HVAC...

...connecting the gas line to our new stove, working on the audio setup so that we can continue with our tradition of hosting musicians at the bakeshop, rolling out our new employee handbook...

...getting the dishwashers installed (hallelujah!), getting the soda station cleaned and maintained, setting up the new coffee station (we'll have an exciting partnership to announce on the coffee front soon!)...

...learning to put epoxy flooring down, thanks to the Sourdough Team for deep cleaning the sourdough walk-in, and too many interviews, meet and greets and trial shifts to count as we begin onboarding our inaugural Island team...

It has been bringing us SOOOO much joy to begin to see new team members around us. Chefs Lidia and Ray have begun training five new Dojo team members as we prepare to launch into production. This week we have two new Bake team members join Chef Lane in training. Our team has been split across the two locations (our original on 13th and the new location on Island Ave) while I put the finishing touches on the new Dojo and Sourdough areas. We'll soon have all teams under one roof at IZOLA Island, which we're really looking forward to. And soon we'll start onboarding and training our Front of House team.


We still have a few positions open in all departments! Prior experience is not required, what really matters to us is that you have optimism, kindness, intellectual curiosity, a strong work ethic, empathy, self-awareness, and integrity.


  • Front of House: We are seeking people who are passionate about food, community and creating great customer delight. Responsibilities include telling the IZOLA brand story, taking orders, delivering hot-from-the-oven croissants to our dine-in guests, making drinks, helping clean our space, assisting the team with the dishes, assembling our signature gable boxes. In short, helping the team succeed in its mission.  

  • Baker: A dynamic, fast-paced, high-stakes position. Our bakers manage the proof of our croissants, run the ovens while we're open, and apply all finishing touches to the viennoiserie. Our ovens aren't hidden in the kitchen, rather they're right out front, so our Bakers also get to engage with our guests throughout the day.


  • Sourdough Production: Our sourdough production team scales our dry ingredients, mixes our dough and records important measurements, prepares the sourdough amendments, shapes loaves, and maintains the kitchen and production equipment.


  •  Croissant Production: We are seeking team members who can work independently and consistently follow a specific set of process and procedure with care and attention to detail. You will assist with our croissant production, which will include mixing and laminating our croissant dough, cutting and rolling croissants, maintaining the production equipment, and scaling our dry ingredients.


If you'd like to join our team, apply now at the link below. We're moving quickly toward a June reopening and can't wait to chat with you further to see if we might be a good fit!


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