ENDING SOON! Mango season is coming to an end, and sadly that means we’re down to the final days of Mango Lao 芒果捞. We’ll keep making it as long as we can get those silky, honey-sweet, beautifully fragrant Ataulfo mangoes, but we think we’re getting pretty close to the end. Mango Lao was inspired by the cold, sweet mango desserts Jenny used to bring her grandmother from a Chinese tea shop, and this summer she brought her own version to IZOLA. Each one starts with half of a fresh mango,...

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...

FULL CIRCLE Long before IZOLA could meet the minimums required to purchase our French Beurre d’Isigny butter through a distributor, I would drive all the way to North County and clear out the shelves at Jimbo’s. They were the only local store carrying butter of that quality, and we needed every pound we could get to keep laminating croissants. We didn't choose Beurre d’Isigny because it sounded fancy or because it was French. We chose it the way we make most decisions at IZOLA: by testing....