IZOLA'S CHOCOLATE CROISSANT
What has 96 layers of butter from Normandy and 4 full bars of Valrhona dark chocolate?
The IZOLA Chocolate Croissant...decadent....delightful.
Psst, if you really want to sound like an insider, ask for a "CCX!" That's the name we use behind the scenes.
When we first developed our chocolate croissant we knew we wanted it to have the same lofty, pillowy honeycomb structure of our traditional croissant, paired with a shatteringly crisp crunch, and end to end chocolate. So in true IZOLA fashion, we tested and tested and then tested some more.
We tried different methods of encasing the chocolate, different shapes of chocolate and different amounts of chocolate. What we learned is that there would be a fine line we had to walk with the amount of chocolate we used. The more the better in our opinion, but more chocolate also meant more weight for the croissant lamination to fight up against, or in other words the croissant would not be able to take on its lofty structure.
And, of course, we tested many, many different brands of chocolate and different cocoa percentages, from milk chocolate to dark chocolate. The hands-down winner through our blind taste tests was Valrhona dark chocolate with 48% cocoa content. And not only did they come out on top flavor-wise, but they're a Certified B Corp, determined to make a difference in the cocoa industry. Yay Valrhona!
All of Valrhona's cocoa beans are traceable back to the original producer - they know who harvested them and that they were produced in conditions that met their strict standards. They work with their producers to improve living conditions, help their children access education, and support them in adopting sustainable farming practices.
Join us for a chocolate croissant...we serve everything hot from the oven from
7a - 2p every Tuesday through Sunday.
There is no more enjoyable combination for me than a warm chocolate croissant and a hot cappuccino crafted from beans from the Verao co-op in Brazil and grass-fed milk. But if you're a true chocolate aficionado, I invite you to enjoy our Valrhona Double Mocha...made with Valrhona cocoa and very lightly sweetened with organic sugar.
Or for brunch, our croissants pair so well with our Bortolomiol Prosecco - the bubbly prosecco serves as a crisp accompaniment to the buttery goodness of an IZOLA croissant.
ENDS IN 7 WEEKS!
If you've considered investing in IZOLA through our equity raise, our current early bird perk ends in 7 short weeks! You can find details on the share price discount here, under the "PERKS" section.
If you'd like to learn more about why we're raising funds and how the equity raise works, join Jenny and me next Thursday, November 7th, at 6:30p PST on Google Meet for an investor conversation.
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.
We aim to change 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 it is so exciting to invest in American manufacturing and our community.
Believe in what we do? Join us.
To learn more, RSVP for our call, 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 over $3M next year.
Never invested before? Not to worry! It's super simple.
*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.
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