TAHITIAN VANILLA KNOT
Most of what we serve here at IZOLA is great for sharing - it's fun to go on a tasting journey where you can jump from a buttery bite of our traditional croissant and over to a briney, chewy bite of our Olive Pecan Sourdough and then maybe onto something sweet like our fragrant Morning Bun that is spiked with freshly zested heirloom orange.
But one thing that's hard to share? The Tahitian Vanilla Knot. Our pro tip? Order more than one!
Our Tahitian Vanilla Knot is made from a dough similar to our croissant dough, but with a slight tweak on the ratios of butter, sugar and milk and braiding it instead of rolling it, we get something quite different from our traditional croissant - a bite that is fluffy yet still light. We also steep whole Tahitian vanilla beans into the milk that we use to make the dough which makes our Tahitian Vanilla Knot fragrant and gently sweet. It's then enrobed in our housemade Tahitian Vanilla glaze where you can see vanilla caviar throughout.
LAST WEEK!
This week is the last week to snag a Hibiscus Tequila Knot or a loaf of Cherry Parmesan Sourdough. Our sourdough freezes well, so stock up, then follow our simple reheat instructions here.
We're open and baking hot from the oven:
Tuesday - Saturday
7a-2p
Live music every Saturday.
*note Saturdays are super busy, we recommend visiting IZOLA during the week for the best experience.
Either pop on by or place an order ahead of time. If you have a pre-order, you can also use IZOLA Drive By — just give us a call when at 619-289-8358 when you're outside, and we'll deliver your croissant and cappuccino to you in your car!
WE'VE COME A LONG WAY, BABY!
Jenny and I had a super fun visit from our good friend Jazzy this past Saturday. It was her first visit to IZOLA Island, but Jazzy has a long, deep history with IZOLA.
When we launched IZOLA in June of 2020, it was a time when we were all sequestered at home and so I thought we'd deliver most of our orders and Jazzy was our very first delivery customer! Here she is waiting eagerly at her window for her croissant delivery. ❤️
As IZOLA grew too big for just myself to staff, Jenny started helping, our son Sacha, then soon Jazzy started coming by to lend a hand. She would help us hand wash mountains of dishes out of our little kitchen sink, she was on hand when we muscled our first reach in refrigerators up the loft stairs (we broke only 1 window and needed only a minor drywall repair afterwards! 🤣), she was and always will be part of the IZOLA family.
And so we were touched by Jazzy's visit to IZOLA Island and watching her take it all in. Being in the thick of things, it can be hard to recognize the massive changes that have happened over the years, but we had so much fun taking Jazzy on a tour and feeling her excitement over all of the little things - like having gone from one little kitchen sink for our dishes to having a full-fledged three-comp sink, dishwasher and what was most thrilling for her was that we had an entire rack for dishes to dry on! Oh, the things we never knew in a million years we'd get excited over!
Creating IZOLA has always been and continues to be a massive community effort. We really couldn't have done it without you Jazzy - we love you and are so grateful for your friendship.
BEER AND WINE COMING SOON...
As we move into the last phases of our beer and wine license application process, I've turned my attention toward creating a hyper-focused menu of beer and wine for IZOLA.
Our croissant and sourdough menu is intentionally small - we only want to serve food that we absolutely love. And it will be the same when we launch beer and wine too - a white, a red, a bubbly and a couple of beers, that's it! Through a couple of detailed taste tests (15 beers and a handful of different wines....), we think we've found some really complimentary pairings that go so well with our croissants and sourdough and can't wait to share 'em with you!
Thank you to Tammy and Daniel for working through all of this with us!
CITY HEIGHTS COMMUNITY
We are preparing to build the IZOLA Main Dough Factory and Bakeshop at the corner of Fairmount and 43rd in City Heights, which will bring high-quality jobs with training and internal advancement accessible to members of the community, create new community gathering space for children and families to improve social health (and enjoy hot from the oven croissants), and revitalize an important corner with a zero-emission dough factory that helps to de-carbonize City Heights.
Soon, we will meet with the City Heights Community Planning Group and others, and we'd like to share your thoughts about IZOLA Main in City Heights with the group members. If you live in City Heights or are a community group member in City Heights, we need your help with a letter of support. Please reach out to Alejandra Salas for details. This is an ambitious project which will bring benefits to the community for decades, but its success is by no means guaranteed, we need everyone's support to move past the status quo and make a difference.
ENDS IN LESS THAN 2 WEEKS
Join Jenny and me, IZOLA's co-founders, at our next investor conversation on Google Meet before our Early Bird perk ends on September 15th, less than 2 weeks away! Learn more about where we're headed, how we intend to use automation to improve efficiency + profit margins + quality, raise wages, and reduce our environmental footprint, and how you can get involved.
JOIN US:
Wednesday, September 4
6:30p on Google Meet
Learn more about IZOLA Main and our plans for the future as we raise funds for IZOLA's next chapter.
Believe in what we do? Join us.
To learn more, RSVP for our Wednesday call and drop by for a minute to say hi or stay the whole time. It's fun and super casual. We'll share with you where we've been and our plans for the future.
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, you may lose your entire investment.
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