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YOU CAN THANK MOM


 

So...ever since our Olive Toasted Pecan Sourdough left the menu, my mom Twila has been on me about it...

 

In her very sweet, loving — yet unmistakably firm — mom way.(The kind only moms can pull off.)

 

Sometimes subtle.Sometimes...not subtle at all.

 

Well, Mom is headed back to San Diego this weekend after being away for the winter, and let’s just say I’d really like to stay in her good graces. Which means there was only one option:

 

Olive Toasted Pecan Sourdough is coming back!!!

Returning Friday, February 6 — just in time for Mom’s arrival.

 

Mom has a slice of Olive Toasted Pecan Sourdough every single morning for breakfast. It’s hearty enough to be a meal all on its own. Each loaf is packed with nearly a full cup of Castelvetrano and Kalamata olives — studded with olive in every bite. And yet another cup of mammoth pecans.

 

It’s brightened with a floral hit of lemon zest, grounded by the earthy sweetness of Herbes de Provence, and finished with the warm, nutty richness of French walnut oil.

 

Basically: Mom has great taste.

 

Pre-orders open Thursday at 3pm, with the earliest pickup on Friday, February 6 — so set your alarms.

 

And a gentle reminder: if you love Olive Pecan Sourdough, don’t wait. Mom isn’t alone. We’ve heard from so many of you asking for its return. It originally left the menu simply because it was our slowest mover — but this time, we expect it to fly.

 

Thanks, Mom.



MORE MENU CHANGES AFOOT...

  

With the return of Olive Pecan Sourdough, we say goodbye to our Warmed Olives.



And in other late-breaking news, this Thursday we relaunch our Carnitas Croissant. We heard the call -

 

WE WANT MORE MEAT!


How do we fit in 40% more meat into a single croissant? We've changed the shape too. You'll find the 3/4 cup of carnitas stuffed into a empanada-style croissant, still topped with the same chicharron, charred lime, fresh onion and cilantro. They are so full we can barely get em closed!

 

The new Carnitas Croissant (MORE MEAT!) launched on Thursday.




And two more menu updates:

 

  • The Vbap Croissant (our veg version of our Bibimbap Croissant) will be leaving the menu next Friday, February 13th.

  • The Wine Poached Pear Croissant exits on Sunday February 22nd.

     

    Make sure to enjoy these while they last!


PLANS FOR 2026

 

Thank you Pam Kragen at the San Diego Union Tribune for highlighting our plans for 2026! We're gaining momentum on our new City Heights Dough Factory and 2nd location. Learn more over at the U-T.

 

For our investors, please keep your eyes peeled in your inboxes for your invite to our next Quarterly Shareholders Meeting. We'll have more in depth updates to share.


THANK YOU DOGGOS GUS

 

Thank you to Doggos Gus for making our send off for our Assistant General Manager Jeff so special. We all got to enjoy one of Jeff's favorite spots in the East Village - a night filled with bacon wrapped hot dogs, great company and loads of laughs. They're just down the street from us on J Street and 14th.




WELCOME LAUREN!

 

This week, we entered a new era at IZOLA as we welcomed our new General Manager, Lauren, to the team. With over 10 years of hospitality leadership experience and deep expertise in creating memorable, high-volume guest experiences, Lauren will help lead the next chapter of IZOLA through deepening our commitment to warm hospitality, unforgettable moments, and the mentoring and coaching of our exceptional team. If you see Lauren in the dining room, don't be shy, please say Hello as she'd love to meet ya!


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.


DAN GINDLING

10-11a

 

Dan Gindling has been playing guitar since 1972 when he first heard the band America and its debut album. Writing music has become his therapy and passion. You'll find him on the San Diego open mic scene where he has been enjoying the journey and hopes you enjoy his music too.








KAHLIL NASH

9-10a

 

Emerging from the elite San Diego music scene in California, San Diego Music Award winner Kahlil Nash is a Funk/Rock and R&B recording artist/producer who is a multi-instrumentalist. Influenced by artists Michael Jackson, Jimi Hendrix, and Prince, Kahlil Nash thrives to entertain his audience.




RANDALL HILD

11a-12p

 

Randall is a talented keyboardist, singer, and songwriter residing in San Diego, CA. He most loves sharing his passion for music and art to the world, and with an eclectic range of influences there is something for everyone in his performances.




 
 
 

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