What is this?! Oh... my... God.

JOIN THE KGB

Until now, this one has been classified.

And because you're part of our newsletter family, you're the first to hear about it — and the first with the opportunity to pre-order it for Monday.

Meet the Kimchi Gruyère Bun, or, as we’ve started calling it around the bakery, the KGB. 

Lauren took one bite, her eyes got huge, and she blurted out,

"What is this?! Oh... my... God."

Jenny and I looked at each other and smiled. We figured we were onto something.

When a teammate first suggested a kimchi and Gruyère croissant, I was lukewarm at best. Honestly, if I'd seen it on a menu, I probably would have ordered something else.

Then I took one bite.

POW!

The bright, fermented tang of the kimchi hit first, followed by the nutty richness of the Gruyère, all wrapped in the buttery layers of our signature croissant dough.

I was hooked.

I ate the entire thing.

That almost never happens. By the time a new pastry launches, I've tasted it so many times I'm evaluating it professionally.

Not this one.

The KGB kept pulling me back for another bite.

We loved it enough to make one more change. Traditional Swiss AOP Gruyère is made with animal rennet, so we tasted cheeses side by side until we found a German Gruyère made with vegetarian rennet that we loved just as much.

The result is buttery, fermented, surprisingly complex, and deeply satisfying.

Kimchi = Magik.

The Gruyère gives the kimchi room to shine, adding nuttiness, saltiness, and just enough richness to bring everything into balance. As it bakes, it caramelizes into a lacy, crisp cheese crust.

Made for everyone. Just happens to be vegetarian.

ARRIVING HOT FROM THE OVEN.

And you get first dibs.

PRE-ORDER THE KGB

OPEN EVERY DAY 7a–2p

In a rush? Just give us a call at 619-289-8358 when you arrive and we'll bring your order out to ya - we call it IZOLA Drive By.

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JOIN OUR TEAM

We're currently looking for someone to join our Production Team. The role begins with prep and production support, with opportunities to cross-train into croissant production over time.

This isn't the right fit for everyone. We hustle and hold ourselves to high standards. You'll be challenged, pushed to grow, trusted to work independently, and learn to receive a lot of feedback without taking it personally.  We're looking for someone who enjoys systems and process, works efficiently without cutting corners, and takes pride in doing all the details well....which add up to great guest experiences. 

Most importantly, we're looking for someone who enjoys being part of a team that cares deeply about the work and about one another.

If that sounds like you — or someone you know — we'd love to hear from you.

VIEW OPEN POSITIONS

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SATURDAY LIVE MUSIC 

Every Saturday, we host live music at the bakeshop. Come on by to see how talented our local San Diego musicians are! Follow us on Instagram to see the lineup each week.

CAITLINN LEWIS

8-9a

Hi, I’m Caitlin. I’m a singer and songwriter from San Diego. I write to reach out to others and validate shared experiences :)

THE MUD CRICKETS

9-10a

The Mud Crickets will be chirpin' away, bringing a little San Diego country magic with acoustic-driven SoCal country-western tunes and classic Western charm.

JACQUI MORRIS

10-11a

Jacqui's solo acoustic guitar cover sets include modern pop, 2000s pop and alternative favorites, Americana, and pop country songs.