Izola

While supplies last, Jeffrey will choose two frozen loaves for you.....on sale for only $19! Whoa, that's a deal! Stock your freezer...you can have izola anytime you want! Incredible grilled cheese sandwiches. Sourdough French toast. Yum...Yum...Supplies are limited. Reheating instructions are included on how to heat your frozen loaves. Please let us know of any food allergies...We will try to provide two different flavors, when available

Want to cook with the same butter we use at izola? This is the best pastry butter in the world. Beurre D'Isigny Unsalted Butter and made exclusively from the milk of the Isigny terroir in France. Nothing is added or taken away from the butter and it is famous for its golden buttercup color and distinctive grassy notes. Each unsalted block is 1kg (2.2lb) and perfect for pastry, cooking and table use

A box full of our savory specialities, frozen and ready for you to warm up to have your own hot-from-the-oven experience at home. You could get a Bibimbap Croissant, Muffuletta or Carnitas Croissant, or a combination, it's a fun surprise! An amazing experience for your taste buds and easy on your wallet! These are our bits and bobs - from Bibimbap Croissant that are misshapen, to Muffuletta Croissants that are too small to pass muster. We've frozen them, then will fill a whole box of our meat-based savory croissants for ya - baker's selection! Could be all one thing, could be a mix. What you'll get will be a surprise! Guaranteed we'll take you on a flavor adventure. Reheating instructions are printed right on the box. Supplies are limited. (We are so sorry, but we are unable to accommodate food allergies with our Carnivore Box.)

Would you like to bake with the same fresh yeast we use at izola? We love fresh yeast. Great flavor, powerful rise, easy to use. Never used fresh yeast before? Give it a try with your favorite yeasted bread or pastry. To convert from active dry yeast, we multiply the weight of dry yeast by 2.5. For example, if you use 8 grams of active dry yeast, you would use 20 grams of fresh yeast. 1 lb block

A great gift for the bread lover in your life. We've tested many, many bread knives. And the Mercer 8" Offset is the best. It slices through the crispiest of izola crusts with ease and does not get bogged down in our custardy crumb. And the offset handle is so comfortable. Test one at the bakeshop, we serve one with every croissant and sourdough

A whole box of frozen croissants and sourdough for $12! These are our bits and bobs - from croissants that are misshapen, to cut wedges of our sourdough, or a Tahitian Vanilla Knot that's just too small to pass muster. We'll fill a whole box for ya - bakers selection! Could be all one thing, could be a mix. What you'll get will be a surprise! Guaranteed we'll take you on a flavor adventure. Reheating instructions are printed right on the box. Supplies are limited. (We are so sorry, but we are unable to accommodate food allergies with our Ugly Box. Though they are all vegetarian friendly.)

Jenny has been walking around the Bakery like a wind-up toy for the last few days...“Calabaza coco. Calabaza coco. Calabaza coco.” Over and over. I’m not exaggerating. This is what happens when we give something a name that’s way too much fun to say. The Calabaza Coco Bun actually started with something much more nostalgic for me: pumpkin pie. There are certain flavors that don’t just taste good, they take you somewhere. Pumpkin and those warm fall spices put me right back at Grandma Bernice's dining room table in Downs, Kansas (Pop 751). Aunts, uncles, cousins all jammed in, telling stories, enjoying the hamloaf and hot rolls, finishing a big meal with a piece of pumpkin pie and as much whipped cream as I could reasonably get away with. So we started there. Then, in typical izola fashion, we started riffing on it. A little freshly grated orange zest for brightness. Coconut. White chocolate to make it even more luxurious. All wrapped up in a warm croissant bun, with a huge, Western Kansas-sized helping of our housemade whipped cream on the side. It’s got izola culinary dna all over it, and the 1st bite transports me right back to the fall table with my family. And now, unfortunately, I also hear Jenny in my head. “Calabaza coco. Calabaza coco.” You’ve been warned. Our new Calabaza Coco Bun is here for a short time only

• Vegetarian

Our long-fermented sourdough loaded with sun-dried tomatoes, fresh rosemary and oregano, and nutty German Gruyère. Bright, savory and boldly flavored, with pockets of tomato and melted cheese throughout the crumb. A seriously satisfying loaf that’s pretty wonderful all by itself. (Our sourdough is served hot from the oven and cannot be pre-sliced, as slicing warm bread would compromise the integrity of the loaf. For those who prefer sliced, we now offer a limited number of frozen, pre-sliced loaves — perfect for toast and ready when you are!)

• Vegetarian

Meet the kgb. Short for Kimchi Gruyère Bun, and perhaps our most unexpectedly satisfying pastry yet. We've layered vegetarian kimchi and aged Gruyère throughout our croissant dough, then crowned it with another generous handful of Gruyère before baking. The cheese caramelizes into a deeply golden, almost cheese-crisp crust, while inside, buttery croissant layers wrap around pockets of melted Gruyère and vibrant kimchi. The rich, nutty, salty Gruyère softens and rounds the bright, tangy punch of the kimchi, while the kimchi keeps every bite lively and balanced. No single flavor dominates. Together they become something altogether different—a savory pastry that's complex, comforting, and incredibly hard to stop eating. Like everything at izola, the kgb is served hot from the oven, the Gruyère a crackling crisp, and the croissant layers are at their absolute best. Welcome to the kgb

Lunch at izola We're super stoked over the response to our new flavor drops - the Lao Gan Ma Gruyere Sourdough and Bibimbap Croissant (and it's vegetarian counterpart the Vbap!). Our Bibimbap Croissant has become the team's favorite for lunch. It's filled with bulgogi beef, carrots, daikon, kimchi, house made bibimbap sauce...served with beautiful microgreens, cucumber salad and more bibimbap sauce for dipping. We also have the VBap Croissant, the veg version, and interestingly enough, may actually win out as my favorite. Coming from a carnivore like me, that surprised me! Now open sundays! And here's a mind-blowing fact — our production team (Sourdough, Croissant, Bake) took 628 flights of stairs just to support Saturday and Sunday service days alone! For every tray of croissants we roll or every load of sourdough we bake, a team member brings a full sheet pan of them up the stairs, then down the stairs to bring the next load up. New extended hours

A complex, rich and slightly sweet bread. Toasted pecans and cranberries in our gentle sourdough is a show stopper. (Our sourdough is served hot from the oven and cannot be pre-sliced, as slicing warm bread would compromise the integrity of the loaf. For those who prefer sliced, we now offer a limited number of frozen, pre-sliced loaves — perfect for toast and ready when you are!)

• Vegan

Wait a minute...what's Lao Gan Ma? A chili crisp from the Guizhou Province in China. Delicious?...Absolutely (with some heat). Plus Gruyere, with flavor notes of candied walnut, a touch of warm spice, and dried fruit. China x switzerland Gooey, spicy, yum yum nestled in a loaf of izola Sourdough. I've died and gone to heaven! (Our sourdough is served hot from the oven and cannot be pre-sliced, as slicing warm bread would compromise the integrity of the loaf. For those who prefer sliced, we now offer a limited number of frozen, pre-sliced loaves — perfect for toast and ready when you are!)

Heaps of whole Castelvetrano and Kalamata olives, toasted pecans, lemon zest, walnut oil from France and Herbs de Provence. Packed with flavor, olive goodness in every bite. (Our sourdough is served hot from the oven and cannot be pre-sliced, as slicing warm bread would compromise the integrity of the loaf. For those who prefer sliced, we now offer a limited number of frozen, pre-sliced loaves — perfect for toast and ready when you are!)

• Vegetarian
• Vegan

Garlic lovers only pls...we doubled the garlic and then doubled it again...I've lost my mind..three heaping handfuls in each loaf, slow-roasted until it is literally sweet and buttery.....take your mouth on a journey. Wow! (Our sourdough is served hot from the oven and cannot be pre-sliced, as slicing warm bread would compromise the integrity of the loaf. For those who prefer sliced, we now offer a limited number of frozen, pre-sliced loaves — perfect for toast and ready when you are!)

• Vegan

Seeds, seeds, seeds! Our Seedy Multigrain Sourdough is chock full of amazing tastes and textures from 7 different types of seeds and grains. Flax seeds, poppy seeds, pumpkin seeds, sunflower seeds, millet, white sesame seeds, black sesame seeds. (Our sourdough is served hot from the oven and cannot be pre-sliced, as slicing warm bread would compromise the integrity of the loaf. For those who prefer sliced, we now offer a limited number of frozen, pre-sliced loaves — perfect for toast and ready when you are!)

• Vegan

Pick any 3 of our sourdoughs, get a half loaf of each. Plenty for tasting and sharing

Naturally leavened, hand-made 600g loaf. Gentle sourdough flavor. Chewy crust. Custardy crumb. Amazing fresh, freezes well. Ingredients: Organic High Mountain Flour, Water, Sea Salt, Wild Sourdough Leaven. No b.s. (Our sourdough is served hot from the oven and cannot be pre-sliced, as slicing warm bread would compromise the integrity of the loaf. For those who prefer sliced, we now offer a limited number of frozen, pre-sliced loaves — perfect for toast and ready when you are!)

• Vegetarian
• Vegan

This croissant shows our love for K-Food. Daikon/zucchini/carrot filling with Asian pear marinated bulgogi beef, kimchi and IZOLA's own house-made bibimbap sauce: scratch made with notes of maple, ginger and some heat. Served with microgreens, cucumbers, and IZOLA's own bap sauce. Korean Mom approved. We've never seen a croissant like this, and the team is excited to share with you

A tribute to the flavors of Mexico and a warm thank-you to the flavors that inspire us from across the border. Our Carnitas Croissant wraps slow-braised pork carnitas in our traditional croissant dough made with Beurre d’Isigny, topped with golden, crispy chicharrón, fresh onion, and fragrant cilantro. A squeeze of lime brightens every bite, and a side of Cholula invites you to turn up the heat to your liking. And now, with even more meat than before - 40% more!

What happens when our 96-layer croissant meets an everything bagel? White sesame, poppy seeds, garlic and onion, all over that buttery, flaky croissant. Hot from the oven. Yum

• Vegetarian

I bet you've never tasted a croissant like this before......Bi-Color Black Olive Chocolate. Restrained, nutty with the earthiness of dark chocolate. Moroccan dry cured black Beldi olives play beautifully with Valrhona dark chocolate and a hint of buckwheat. Finished with a light brushing of walnut oil. Journey with us

• Vegetarian

The izola Muffuletta Croissant is inspired by the legendary New Orleans sandwich. 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. Served hot-from-the-oven

Big enough for two! Twice baked and served hot-from-the-oven. We take our handmade butter croissants and fill them with a delicious almond cream that is crafted from house ground California almonds, organic milk and organic eggs. We add a hint of brandy. Topped with sliced almonds and a dusting of powdered sugar

• Vegetarian

Warm frangipane cream made from house ground California almonds and organic milk and eggs, melted Valrhona dark chocolate, a splash of brandy, mmmmmmmmmm. Served hot-from-the-oven. Topped with sliced almonds and a dusting of powdered sugar

• Vegetarian

Our traditional croissant filled with Valrhona grand cru dark chocolate. Izola croissants are crafted using California milk, butter from Normandy, organic flour from Utah, and free-range eggs

• Vegetarian

An engineering marvel, 96 gossamer layers of butter from Normandy make this the lightest and most flavorful croissant in San Diego. It takes us 3 days to make, and we bake ‘em fresh all day long and served hot from the oven. Mind blowing flavor. Zero pretense

• Vegetarian

Our Brown Butter Caramel Knot is one you won't want to share...We use brown butter in our house made caramel, giving it nuttiness and depth. Sugar is slowly melted until it forms a deep, sensual caramel. Then we take our vanilla bean scented braided croissants and enrobe them in the caramel. The final touch - a light sprinkle of Maldon sea salt

• Vegetarian

Hot from the oven, into your hands — but this time, with a torch. Meet the S’mores Croissant. Layers of Normandy butter croissant cradle a Valrhona chocolate brownie, graham cracker crunch, and a house-made chocolate marshmallow, melted tableside with a flame. It’s all the charm of gathering around a campfire — the laughter, the stories, the glow — only here, you’ll never lose your marshmallow to the fire

Our Tahitian Vanilla Knot is a sensual and luxurious braided croissant with whole Tahitian vanilla beans steeped into the milk. Enrobed in a vanilla-scented glaze

• Vegetarian

Simple, yet delicious. Our Americano is crafted with single origin espresso from Brazil from our partners at Talitha Coffee. A perfect match to your croissant, pastry, or sourdough bread. (Hey guys! It may take us about 5 minutes to make your drinks fresh when you pick up your order. Please plan accordingly!)

Wake up! We got single origin espresso from Brazil from our partners at Talitha Coffee. We use ultra pasteurized organic grass fed milk and make a traditional cappuccino - a double shot of espresso, one-third steamed milk, and one-third milk foam. Perfect match to your croissant, pastry, or sourdough bread. Try it hot or iced! (Hey guys! It may take us about 5 minutes to make your drinks fresh when you pick up your order. Please plan accordingly!)

Wake up! We got single origin espresso from Brazil from our partners at Talitha Coffee paired with Valrhona chocolate. Mmmm....We use California milk, a double shot of espresso, Valrhona chocolate and organic cane sugar. Our very lightly sweetened mocha is a perfect match to your croissant, pastry, or sourdough bread. Try it hot or iced! (Hey guys! It may take us about 5 minutes to make your drinks fresh when you pick up your order. Please plan accordingly!)

A sweet and delicious way to start your day - with a glass of fresh squeezed orange juice! Available in small or large. (Hey guys! It will take up 5-10 minutes to make your drinks fresh when you pick up your order. Please plan accordingly!)

Wake up! We got single origin espresso from Brazil from our partners at Talitha Coffee. We use ultra pasteurized organic grass fed milk and make a traditional latte - a double shot of espresso, steamed milk, and a light topping of milk foam. Perfect match to your croissant, pastry, or sourdough bread. Try it hot or iced! (Hey guys! It may take us about 5 minutes to make your drinks fresh when you pick up your order. Please plan accordingly!)

Our housemade chocolate syrup made with Valrhona chocolate and organic cane sugar, combined with fresh California milk. Our very lightly sweetened hot chocolate is a perfect match to your croissant, pastry, or sourdough bread. (Hey guys! It may take us about 5 minutes to make your drinks fresh when you pick up your order. Please plan accordingly!)

Made with house made vanilla syrup from Madagascar vanilla beans and organic sugar, we hope you'll find our vanilla latte to be a sweet start to your day. Try it hot or iced! (Hey guys! It may take us about 5 minutes to make your drinks fresh when you pick up your order. Please plan accordingly!)