NOW WITH MORE MOOF!Â
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Our Big Easy inspired Muffuletta Croissant is now bigger and better! We've filled it to the brim with even more meat. Three types of pork - sweet capicola, mortadella and Genoa salami - are paired with provolone cheese and a briny olive salad. All wrapped in our Beldi olive croissant. It's like a charcuterie plate wrapped in an IZOLA croissant. Yum, yum, yum.
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And by popular demand, we'll now be offering our Muffuletta Croissant all morning long!
NOW OPEN MONDAYS! 🎉
Beginning tomorrow, IZOLA is now open 7 days a week! Come join us for our inaugural Monday, we'll be baking hot from the oven 7a-2p.
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OPEN 7 DAYS A WEEK
7a - 2p
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In a rush and have a pre-order? Just call us at the bakery when you arrive, and we'll bring your order out to you! We call it IZOLA Drive By.
JOIN US ON TUESDAY
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Join Jenny and me, IZOLA co-founders, this Tuesday March 18 at 4p on Google Meet. We'll be sharing with you our plans for IZOLA's future and why we're offering the chance for you to become an owner in IZOLA.
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It's an "Ask Us Anything" - a super casual conversation where we'll review where we've been and where we're heading. Come with your questions!
Thank you to everyone who helped nominate IZOLA for San Diego Magazine's Best Of San Diego. Now it's time to vote!
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If you love IZOLA, please vote for us for:
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We're on a mission to change the way Americans experience sourdough and croissants and thank you for your help in sharing the IZOLA love.
HOST YOUR EVENT AT IZOLA
Planning a wedding, cocktail party, networking event or corporate offsite? IZOLA ISLAND is an amazing architectural space, and we want to share it with you!
IZOLA 7 DAYS A WEEK!
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I have been waiting for this day since we opened....I'm thrilled to announce that IZOLA will now be open 7 days a week! Beginning this Monday, March 17, IZOLA will be open and serving croissants and sourdough hot-from-the-oven from 7a-2p each and every day.
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Pre-orders for our inaugural Monday are now open! Or just pop on by and enjoy a Monday morning Cortado at the bake shop to start your week off right.
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NOW OPEN
EVERY DAY 7a-2p
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 In a rush and have a pre-order? Just call us at the bakery when you arrive, and we'll bring your order out to you! We call it IZOLA Drive By.
LAST CHANCE TOMORROW!Â
We say goodbye to Fig and Fennel Sourdough tomorrow, Wednesday March 12th. We enjoy it drizzled with honey...mmm...mmmm...As with all of our sourdoughs, the Fig and Fennel Sourdough also freezes great, so time to stock up before it's gone.
CROISSANT PIZZA!
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Thanks to everyone who came and tried our newest drop, the IZOLA Croissant Pizza. Croissant crust made with Normandy butter and organic flour, our house made pizza sauce spiked with 'nduja, pepperoni, mozzy and mascarpone cheese...plus a drizzle of our habanero hot honey and fresh oregano.
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Available every day for lunch, hot-from-the-oven from 11a-2p! Available for walk-ins only (sorry, not available for pre-order).
FINAL COUNTDOWN
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At IZOLA, we are changing 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.
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Join us on this journey. We are raising funds now, and you can become an owner in IZOLA. But our equity raise closes soon on April 28th!
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Join Jenny and me at an upcoming investor conversation - our next one is in 1 week! Tuesday, March 18th at 4p on Google Meet. 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 40 employees, and what our vision is for the future.
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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!
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Believe in what we do? Profit and Purpose. Join us.
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Or RSVP for a future investor event. 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 funds for IZOLA's future.
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Never invested before? Not to worry! It's super simple.
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*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.
Thank you to everyone who helped nominate IZOLA for San Diego Magazine's Best Of San Diego. Now it's time to vote!
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If you love IZOLA, please vote for us for:
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We're on a mission to change the way Americans experience sourdough and croissants and thank you for your help in sharing the IZOLA love.
IZOLA AFTER HOURS....
I think the most beautiful time of day at IZOLA is dusk, just as the sun is setting, surrounded by beautiful light all around us. Then once the sun has set, and our evening lights come on, IZOLA is quite magical.
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Planning a wedding, cocktail party, networking event or corporate offsite? IZOLA ISLAND is an amazing architectural space, and we want to share it with you!
LIVE MUSIC SATURDAYS
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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! Here are just a couple of the artists that will be by this Saturday.
LEATEA
8-9a
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Leatea (San Diego native Dylann Jelden) has been a musician all her life, beginning with classical violin at age 4. She began writing songs and incorporating guitar in high school. She performs regularly in San Diego.
NICO
9-10a
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Nico began singing as a child with music influences such as Frank Sinatra and Jack Johnson. He is multi-faceted, having played the guitar since age 6, he also plays the piano, baritone and recently has began learning the saxophone.
CAMILLE RAE
10-11a
 Camille Rae has a captivating voice her artistry blends authenticity with beauty. With a voice that exudes a quiet strength, Camille Rae stands out for her ability to convey deep emotions through her songs. Her music, a rich tapestry of Neo-soul, R&B, and Jazz, is heavily influenced by harmonious vocal arrangements and melodic bass lines. This eclectic fusion creates a sound that feels both timeless and innovative, offering listeners an immersive experience.
JOSIAH IMPERIAL
11a-12p
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Josiah began playing saxophone at the age of 9. He gained performance experience by playing solos, duets, and concerts at churches, music stores, theaters, and community events. Throughout his time he has increased mastery and skills to impress the community.
SHANA THOMAS
12-1p
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Forever known as "the girl who plays that thing," Shana plays a variety of Celtic, European and American tunes on the hammered dulcimer. She also loves croissants and is excited that both of her passions come together at IZOLA.
ITALY MEETS FRANCE
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.....meets my crazy mind. Our next Flavor Drop is here, and it's a big one! On Thursday, we will launch the IZOLA Croissant Pizza. I'll betcha never tried a pizza like this before.
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This has been a loooooong time coming....We began our journey with the Croissant Pizza on February 4, 2024, while we were still closed for relocation and on the hunt for a new home for IZOLA. Chefs Lidia and Lane led the charge, executing Jenny's and my ideas for development, and we have made countless iterations to get to this point. Congratulations to you both - I think we've really redefined a classic.
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IZOLA's Croissant Pizza is made with a crust crafted from our Signature Croissant dough - buttery, flaky, crispy, and delicate. It's topped with pepperoni, house-made pizza sauce spiked with 'nduja, whole milk mozzarella, heaps of mascarpone cheese, fresh oregano, and hot honey. Yum......yum......yum.....
Our pizza sauce is cooked low and slow to develop deep, layered flavors. The secret ingredient? 'Nduja (pronounced EN-DOO-YAH). The en-do-what?! 'Nduja is a spreadable salume that hails from Calabria, Italy. It's salty, rich, and buttery, adding a complexity to the pizza sauce that just takes it over the top.
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The heaps of silky, creamy mascarpone cheese melting on top of the hot pizza is topped with fresh oregano for earthiness and IZOLA's own hot honey, steeped in habanero peppers.
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We're baking these to order, so there are a few pro tips to share:
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As part of our lunch menu, Croissant Pizza is only available from 11 a.m. to 2 p.m. each day, while they last. Our crust takes 4 days to make and proofs for 3.5 hours, so when they're gone, they're gone!
It is only available for walk-in, dine-in only (therefore not available for pre-order or to go)
Please plan for a 10ish-minute wait after ordering your pizza.
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And a very, very special shoutout to IZOLA customer @k_dot_her. Our Croissant Pizza was inspired by her winning entry into our Instagram contest last year - she introduced 'nduja to us and suggested a croissant with the flavors of 'nduja, pepperoni, burrata, and hot honey.
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We are open and baking hot from the oven every Tuesday - Sunday, from 7a-2p (Croissant Pizza available 11a-2p).
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In a rush and have a pre-order? Just call us at the bakery when you arrive, and we'll bring your order out to you! We call it IZOLA Drive By. (Pls remember, no pizza preorder or to go!)
*IMPORTANT*
SUNDAY STREET CLOSURES
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Attention - The Hot Chocolate Run is this Sunday morning, and unfortunately, they're closing down both 14th Street and Island Avenue, fully blocking vehicular access to IZOLA.
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We will still be open, but if you are not walking to the bakery, we recommend you either visit us on Saturday or delay your visit until after 11 a.m. on Sunday or park east of Highway 5. If you are local to Downtown San Diego, we hope you come to see us. We'll be baking, and the full menu will be available hot from the oven.
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We wish we could provide you with more details, as we usually post the hourly street closure information, but unfortunately, the organizers of the event have not made this readily available. We are working hard to obtain more information and will post it on our Instagram page as soon as we have it.
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If you have mobility challenges and cannot reach the bakery, please get as close as you can and call us (619-289-8358), and we will bring your order to you.
TIME TO SAY GOODBYE
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Last week for Fig and Fennel Sourdough! We'll be retiring this flavor on Wednesday March 12. So place your pre-orders now! It is also available frozen if you'd like to stock your freezers.
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New flavor drop coming soon......we did the final taste test yesterday.....Yum, Yum, Yum. I can't wait to share it with you.
Thank you to everyone who helped nominate IZOLA for San Diego Magazine's Best Of San Diego. Now it's time to vote!
Â
If you love IZOLA, please vote for us for:
Â
We're on a mission to change the way Americans experience sourdough and croissants and thank you for your help in sharing the IZOLA love.
HOST YOUR EVENT AT IZOLA
Planning a wedding, cocktail party, networking event or corporate offsite? IZOLA ISLAND is an amazing architectural space, and we want to share it with you!
LIVE MUSIC SATURDAYS
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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! Here are just a couple of the artists that will be by this Saturday.
NATE LUCIER
8-9a
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Nate Lucier of Nate Lucier's Rock N' Roll Orchestra. Playing original songs that have a rock n' roll vibe, but with a modern feel.
KAHLIL NASH
9-10a
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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.
BEN PARKS
10-11a
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Please welcome Ben Parks to IZOLA for his inaugural performance at the bakeshop!
ESPI LOVE
11a-12p
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POETauthor. dancer. vocalist. model. actress.