Sunshine, Caramel & Some Good News
- Jeffrey Lamont Brown
- 7 days ago
- 4 min read
BATHED IN SUNSHINE
(AND CARAMEL)
We’re lucky ducks here in San Diego. Seventies all week. Blue skies. That golden, late-morning light that makes everything feel just a little softer, our days a little brighter.
There’s no better place to bask in it than on our patio — cappuccino in hand — or inside the bakery, where the sunlight pours through the windows and catches the steam rising off pastries hot from the oven.
This week’s photo says it all: our Brown Butter Caramel Knot, glowing in that beautiful light.
And it deserves the spotlight.
Like most delicious treats, we start with butter — and toast it slowly until it turns golden and deeply nutty, releasing that unmistakable brown butter aroma. From there, we build our house-made caramel, rich and decadent, layered with that toasted warmth.
Our vanilla knot is soft and fluffy, scented with real Tahitian vanilla bean. Still warm, it’s dipped into that ooey-gooey brown butter caramel, soaking up every glossy ribbon.
Then we finish it with a sprinkle of flaky Maldon sea salt and shards of caramel brittle for crunch.
It’s sweet, salty, nutty, tender, crisp.
It’s indulgent in the best way.
And in the San Diego sunshine? It somehow tastes even better.
JOIN US
Open Every Day 7a-2p
WE MADE THE LIST - NOW COMES THE IMPORTANT PART
Okay, this is exciting.
We officially made the voting round for San Diego Magazine’s Best Of — and we’re on the ballot in:
Seeing IZOLA listed in three categories? That’s because of you. Truly.
But this is the part where your support matters most — voting is now open, and the winners are decided by votes.
If you’ve ever thought, “More people should know about this place,” this is one of those moments where you can help make that happen.
We’ve chosen to build IZOLA differently. We test and test and test every recipe before it ever hits our ovens. We’ve built complex systems so we can serve pastries and sourdough hot from the oven all day — even though it’s harder. We’ve chosen to hire inclusively, support restorative justice reentry, because we believe how we build matters just as much as what we bake.
We’re not trying to be the biggest bakery. We’re trying to be the one that feels like it belongs to the community.
So if you’ve ever felt proud to bring someone here...if you’ve ever sat in the sunshine with a croissant and thought, “I love this place”...this is one of those moments where you can help us grow something meaningful.
Vote for IZOLA — San Diego Magazine
Best Bread Nominate IZOLA — San Diego Union Tribune
Suggested categories: Bakery, Breakfast, Brunch, Desserts
However you show up for us — by voting, by visiting, by bringing friends — we feel it. And we are so grateful!
ABOVE AND BEYOND
This week we’re celebrating two of our Above & Beyond winners: Alexandra and Eric.
Alexandra is a core member of our dish team — and at IZOLA, that role is foundational. Our dish team is the backbone of FOH. Without them, service stops. Cleanliness, flow, organization, momentum — it all runs through that station.
And when we were hit with a wave of unexpected callouts and needed to pivot quickly, Alexandra stepped up in every way. She scaled dry ingredients for production, worked in Dojo, jumped in on FOH when needed, and still maintained an impeccable dish station. She takes cleanliness seriously, keeps our space highly organized, and has helped streamline organization so teammates can find what they need quickly. That’s leadership. That’s ownership. That’s team-first energy.
Eric, who manages our inventory, brings that same excellence to his role. He keeps us stocked but not overstocked, maintains an organized FIFO warehouse, negotiates stronger vendor terms, and identifies cost-saving alternatives that directly impact our bottom line. His work may happen behind the scenes, but it supports every croissant and loaf we serve.
At IZOLA, excellence isn’t limited to one department. It’s found in the details, in the behind-the-scenes work, and in the people who step up when it matters most. Alexandra and Eric represent that spirit beautifully.
If you see them this week, help us give them a well-earned congratulations!
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.
JOHN AND EILEEN SCHNARR
8-9a
John and Eileen have been married for 52 years and counting. Since 1981 John has written over 200 songs. Having both survived life threatening illnesses just months apart they have come out from under that experience, and joyfully embrace their current season for singing, which came with a soaring duet of Yes!
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.
JOYCE ANN MARTIN
10-11a
Since the late 1960’s Joyce Ann Martin has shared her original songs with audiences in San Diego.
Her Baby Boomer Anthems and song of peace can be found on the album, UNLEASHED by the Wild Older Women (available on Spotify, and most streaming platforms).
Give it a listen, and you’ll be ready to sing along at her next show.
STEVE SKIANO
11a-12p
Steve is a singer/songwriter drawing from his experiences as a US Air Force Pararescueman, reluctant police officer, psychiatric physician assistant and former altar boy to create emotionally impactful music. His full band, Steve Skiano and The Tan Lines is just starting to make its way into the San Diego music scene.
Comments