• Jeffrey Lamont Brown

We're open Saturday!


IZOLA OPEN SATURDAYS.... We're super excited to announce that IZOLA is now open Saturdays 8a-2pm beginning this Saturday, May 1. A huge thank you to the team. Our full menu is available for walk-in, dine-in and pre orders.

ONLINE PRE ORDERS



IZOLA AT NIGHT! IZOLA will be open for window basket pick up and dine-in during the market on May 6, 5-9p. We're going to open our stage to live performance, if you want to sing, dance, slam some poetry, come on! (pls email me for deets) Come hang out with us, eat warm croissants and tasty Night Market food in our space. The Night Market will span along 13th Street from F Street to Island Avenue.

Learn More


Pssst...IZOLA's Sourdough Einkorn Lemon Poppy Kouign Amann's are coming soon. Wow's that's a big name. What is a Kouign Amann? How do you pronounce it? These and other questions will be answered in coming days. Jeffrey is baking (and eating 😉) a bunch of 'em in the Croissant Lab this week.

WE'RE HIRING!

Justice: Economic, Racial, Gender, Orientation, Environment, we're practicing it. We are expanding our team and offering training for people from challenging backgrounds with a passion for food.

  • Assistant Baker

  • Assistant Producer/Customer Experience Swing

Traits we value: a strong work ethic, a well-developed sense of self-awareness, integrity, kindness, optimism, and empathy.

Our mission is to change the way Americans experience Sourdough and Croissants, if you are ready to join our team, please email me at jb@izolabakery.com

Thank you,

Jeffrey