The Making Of...
- Jeffrey Lamont Brown
- Oct 23, 2024
- 3 min read
THE MAKING OF...
The IZOLA Almond Croissant!
If you checked out our reel last week taking you through the 4 day journey to create our Traditional Croissant, believe it or not, but our Almond Croissant takes even longer to craft!
The popular origin story of almond croissants is that they were invented as a clever way to repurpose leftover croissants at the end of the day. Bakers would take the leftover croissants, slice them open, add almond filling, bake them again and voilà - the almond croissant was born!
For the IZOLA Almond Croissant, we use a fully baked croissant as the foundation. On day 5, we slice open the baked croissant to reveal the lacy honeycomb interior. It then gets a heavy soak of house-made brandy syrup.
Then the most important part - the filling! When we were developing our recipe for the Almond Croissant, the one thing we knew we had to have was almond filling throughout the ENTIRE croissant, in each and every bite!
So we add a large scoop of our house made almond cream inside the croissant and spread it across the entire croissant. Our almond cream is made with organic eggs, almonds toasted and ground in house, Tahitian vanilla beans, organic cane sugar, organic milk...we don't add any natural or imitation almond flavorings, what you taste is pure almonds!
After we put the lid back on the croissant, we add even more almond cream, then pile it high with sliced almonds...almonds on top of almonds on top of almonds...Almonds in every bite for sure!
Then Day 6 is bake day, where we bake in small batches all morning long to serve them hot
from the oven. After they exit the oven, our Bake team gives each Almond Croissant a generous dusting of powdered sugar.
Swing on by every Tuesday - Sunday, from 7a-2p. Pre-orders for the week are also open - you'll get to cut the line, head straight to the pickup counter and we'll have your order ready for ya. Or take advantage of IZOLA Drive By - stay in your car, give us a call and we'll bring your order right out to you!
JOIN US ON FRIDAY!
Join Jenny and me this Friday October 25th at 3:30p on Google Meet for an investor conversation. We'll share why we started IZOLA at the start of a global pandemic, what has kept us going each day as our little project has grown to over 50 employees, and what our vision is for the future.
Today, our passionate, hardworking Dojo team is working day and night 7 days a week so that we can bake about 1000 croissants a day, served hot from the oven. We are raising funds now, which will allow us to increase our production by 20x!
We aim to change the way America thinks about croissants and sourdough. The IZOLA way. Hot from the oven, great hospitality, amazing quality. Justice. Investing in American Green Manufacturing. Creating careers. Improving the quality of our bread and croissants. Planning to open 12 IZOLAs in SoCal. Hard? Yes. But so exciting to invest in American manufacturing and in our community.
Believe in what we do? Join us.
To learn more, RSVP for our Friday call and drop by for a minute and say hi or stay the whole time. It's a fun time and super casual. We'll share with you where we've been, our plans for the future, and why we are raising over $3M in the next year.
Never invested before? Not to worry! It's super simple.
*Please only invest an amount you would feel comfortable losing. Investing in private businesses involves risk. Though potential returns are designed to reflect that risk, there is a possibility that you will lose your entire investment.
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