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Monday 7am - 2pm Tuesday 7am - 2pm Wednesday 7am - 2pm Thursday 7am - 2pm Friday 7am - 2pm Saturday 7am - 2pm Sunday 7am - 2pm

IZOLA Bakery, 1429 Island Avenue, San Diego, CA (2026)

10/01/2026

Calabaza Coco. Calabaza Coco. Calabaza Coco.

Think you can say it three times fast? 😂

Here’s the challenge:

Tag us in a Reel of your best attempt!

Then tag the friend you want to bring with you in the comments.

We’ll pick the attempt that makes us laugh the hardest. Winner gets a Calabaza Coco and coffee for two!

Post yours by Sunday 10/4 at 8pm.

Ready?

Calabaza Coco. Calabaza Coco. Calabaza Coco.

09/29/2026

CALABAZA COCO. CALZABAZA COCO. CALABAZA COCO.

Jenny has been walking around the bakery like a wind-up toy for the last few days. 🤖

“Calabaza coco. Calabaza coco. Calabaza coco bun.”

Over and over.

I’m not exaggerating. And 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. Launches Tuesday September 29th, and available for pre-order now.

09/27/2026

Pumpkin pie was only the beginning. We started with pumpkin and fall spices. Then we started messing with it…orange zest…coconut….white chocolate….

Our newest flavor is almost here. Newsletter subscribers get a first look tomorrow (link in bio)!

Coming hot out of the ovens Tuesday September 29th.

09/22/2026

WE FOUND IT. ❤️

After more than a year of looking, walking spaces, imagining what they might become, and saying no when something didn’t feel right, we found it: the next IZOLA.

We’ve wanted to bring IZOLA to another part of San Diego for a long time. But we never wanted to grow just for the sake of growing. We wanted the right space, community and partner — somewhere we could imagine hot croissants coming out of the oven, kids running around, friends lingering over coffee…all the ordinary things that turn a building into a place people care about.

Our next bakeshop will be at Biovista in Sorrento Valley, between UTC and Del Mar. We’re aiming to open by the end of this year.

The space is beautiful, with indoor-outdoor dining and a sunlit green right outside. But what really drew us there was the people.

We found a kindred spirit in the Longfellow Real Estate Partners team and the way they think about hospitality, community and bringing people together.

That’s been at the heart of IZOLA from the beginning.

We started baking during COVID, when so many everyday connections had disappeared. At first it was just croissants coming out of our loft window. Somehow, food became a way of finding each other again.

We see that today at Island Avenue — friends lingering, kids crawling around, dogs eating crumbs, families spending Saturday mornings together, strangers striking up conversations.

We didn’t manufacture that. You did.

None of this happens without our team. Their care, hard work and stubborn commitment to doing things well made us believe we were ready for another IZOLA.

And thank you to Andrew Shemirani, our broker, for oh sooooo patiently walking this road with us. You understood we weren’t just looking for square footage. We were looking for a home.

And to all of you: thank you for showing up and helping this strange little bakery experiment grow.

Come celebrate with us at Island Avenue this week. We’ll have a complimentary glass of bubbly waiting for you. Raise a glass, eat a hot croissant and celebrate what you helped make possible. 🥂

There is a LOT of work between here and opening day. We’ll bring you along. ❤️

Jenny + Jeffrey

09/15/2026

Trying to Hold Onto Summer a Little Longer…

There’s something about late summer that makes me want to eat very simply. Ripe tomatoes (just picked, still warm from the sun!), fresh herbs, good cheese, and of course...a hot loaf of bread on the table. It’s my favorite kind of meal, family style. Where everything gets put in the middle of the table and people tear off pieces of bread as they talk, and somehow dinner lasts a lot longer than you expected it to in all the good ways.

We started wondering how we could put that feeling into a loaf and the flavors of late summer felt like a pretty good place to start: Tomatoes. Fresh herbs. Good cheese. Warm bread. Simple.

For the tomatoes, I wanted that deep, almost impossibly concentrated tomato flavor you get when tomatoes have been dried in the sun. We started with dry-packed sun-dried tomatoes and loved their intensity, but the texture wasn’t quite right. Oil-packed tomatoes were softer and richer, but were missing those bright bursts of tomato flavor.

This is the point where we can get a little obsessive. After a lot of testing, we realized neither tomato was quite right on its own. The answer, it turned out, was both.

So that’s what we use. Both dry-packed and oil-packed sun-dried tomatoes. Together, they finally gave us the balance we’d been looking for.

Then we added fresh rosemary and oregano (none of that dried stuff!), fresh garlic, and German Gruyère for a little nutty savoriness. It all gets folded into our three-day, wild-yeast sourdough, where the tomatoes bake into pockets of flavor—some soft and rich, others chewy and intensely concentrated.

Our Harvest Tomato and Herb Sourdough tastes like those final days of summer we were chasing when we started.

The flavors of late summer, baked into every slice.

Harvest Tomato and Herb Sourdough comes out of the oven beginning Tuesday, September 15. Come hold onto summer a little longer with us!

Pre-order link in bio, or pop on by.

09/05/2026

YES, WE’RE OPEN LABOR DAY MONDAY. 🥐

And all weekend, too.

Come spend the long weekend with us — hot croissants, wild sourdough, coffee and all the good stuff coming out of the ovens.

Saturday 7–2
Sunday 7–2
Monday 7–2

See you at the bakeshop.

09/04/2026

WHAT MAKES THE CUT

We’ll be here all weekend, including Labor Day itself, serving croissants and sourdough hot from the oven.

7am–2pm

Our team has been deep in testing mode these past few weeks as we figure out what’s next for the menu.

That means a lot of tasting. A lot of tinkering. A few pretty tense debates about what earns a permanent spot on the menu — and what may be on its way out.

We’ve gotten to fill our bellies with some pretty incredible things — which, for Jenny, is basically her favorite part of the job — but more than anything, we just keep learning. What works. What almost works. What sounded great in our heads but needs another round. And occasionally, what surprises all of us.

We’re running these tests on weekdays, and sometimes we send them straight out into the dining room. So if you’re here at the right moment, you may get pulled into the experiment too!

Our next launch is a few weeks away, and you, our newsletter fam will be the first to hear what made the cut, and what might be leaving the menu to make room for it.

And if you’re not already following us on Instagram, now’s a good time. We’ll be inviting a few people to come taste one of the new creations at the bake bar with Chef JB before it officially hits the menu.

So if you’ve been meaning to try the Kimchi Gruyère Bun — or there’s something on the menu you’d be sad to lose — this might be a good time to come by.

Nothing is ever quite as permanent as it looks...

08/31/2026

YOU CAN’T

All my life, I’ve been told I can’t. And I know that experience is not unique to me. We all go through our life being told that we can’t for one reason or another - we’re not smart enough, tall enough, good-looking enough, clever enough, funny enough, charming enough, strong enough, focused enough, the list goes on...

I was lucky. My parents believed in fully supporting me and my decisions, so I learned that just because someone tells me I can’t doesn’t mean they get to decide whether I can.

I do.

So when I was told that you can’t hold laminated pastries in a proofer all morning to bake as needed, I didn’t listen.

When people told me a bakery being on the third floor wouldn’t work because, “How would anyone find you?” I didn’t listen.

“Shouldn’t I go to culinary school first?”

I kept following my heart and my vision.

As a business owner, you get told no all day long. This week has been a tough one. We’ve been surrounded by a lot of that isn’t the way things are done, you can’t ask us for that, you should accept things the way they are, and you should do it the way everyone else does.

It drives me up the wall.

Thankfully, we’ve also surrounded ourselves with a team that may not always know if we can, but they’re game to try. If it works, then we’ve grown and stretched what we’re capable of. If it doesn’t, we learn something and move on.

My latest little win? Our 25+ year-old espresso machine broke. We were told we should toss it and buy a new one. We decided to fix it instead. The first repair didn’t do it. We dug deeper, found a bigger problem, replaced the boiler, and got that old machine running again. It worked.

But even if it hadn’t, I’d still be proud that we tried. See the story here.

I guess I’m writing this for somewhat selfish reasons today. I needed to remind myself that I can. To keep on trucking. To trust the vision. To not let a week full of people telling us what we can’t do convince me that they’re right.

And maybe somebody reading this needs the reminder too.

You can.

Come join us at the bakeshop, my altar and living proof that we can. We’re open regular hours 7am-2pm for Labor day weekend!

08/18/2026

“I’M NOT A PASTRY GUY...”

That’s how Taco started his visit to IZOLA.

If you don’t know Taco, he’s a San Diego native and food creator who recently set out to visit some of the city’s most viral food spots, wait in the lines, eat the food, and decide for himself whether they actually deserve all the attention.

He’d never been to IZOLA. We didn’t know he was coming. And, apparently, pastries aren’t really his thing. So this was going to be interesting....

He actually came because his friend and fellow food creator, How Kev Eats, had been to IZOLA and told him there was something here he absolutely had to try.

Before Taco even got to the food, though, he got to meet Elon. Elon is one of those people who lives and breathes what we’re trying to create here at IZOLA. He was so inspired by his visits as a guest that he eventually became a team member - and now we now have the honor of having him at the front counter welcoming our guests in.

Building a team of people who care deeply about the food, our guests and one another has always been just as important to us as the food.

And then, of course, there was the food.

We’ll leave most of that part for you to watch. But we’ll give you one little preview. After his first bite of our Muffuletta Croissant, Taco had this to say:

“This got to be one of the best things I’ve ever put in my mouth.”

Not bad for a guy who’s “not a pastry guy.” 😂

What we loved about the whole video is that none of it was planned. Taco just showed up one day, stood in line, met our team, talked to the people around him, and experienced IZOLA the same way anyone else walking through our doors would.

And that’s probably why it was so much fun for us to watch.

There’s Taco discovering Elon. There’s a little of the IZOLA origin story. There are some very enthusiastic reactions to croissants. And, eventually, Taco answers the question he came to IZOLA to answer in the first place:

Is IZOLA worth the hype?

We won’t spoil his answer.

Thanks for coming by, Taco. We loved having you.

IZOLA Bakery

10/01/2026

09/29/2026

09/27/2026

09/22/2026

09/15/2026

09/05/2026

09/04/2026

08/31/2026

08/18/2026

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Monday	7am - 2pm
Tuesday	7am - 2pm
Wednesday	7am - 2pm
Thursday	7am - 2pm
Friday	7am - 2pm
Saturday	7am - 2pm
Sunday	7am - 2pm