Izola Is Opening a New Bakery and Cafe in the East Village | Eater San Diego
"Reopening in mid-May in a much larger East Village storefront, Izola has found a permanent location just a few blocks from its original 13th Street loft where the cottage business began in June 2020 by lowering baked goods out of a third-floor window. Using high-quality ingredients like Normandy butter and Valrhona Grand Cru dark chocolate, the bakery became known for its acclaimed croissants and sourdough; the new 4,200-square-foot site along Fault Line Park includes ample outdoor seating, a downstairs 'Izola Vault' prep kitchen for special croissant tastings, and indoor space available to rent for private events. The menu will stay rooted in the croissant and sourdough genre—keeping the traditional croissants that put Izola on the map (original, chocolate, almond, Moroccan black olive chocolate, and Tahitian vanilla)—while introducing boundary-pushing flavors such as a ramen croissant (dough mixed with miso, mustard greens, and a shot of ramen broth), savory options like bibimbap, bulgogi, chicken cordon bleu, and a carnitas croissant dusted with chicharrones, and sweets like a s’more croissant with house-made marshmallows and a date shake croissant with Medjool date ice cream, nuts, and baked-in dates. A new flavor will drop at the beginning of each month, with a tight menu philosophy—“if something stays, something has to go”—as they strive for focused perfection. Izola is also planning Izola Main, a zero-emission “dough innovation center” and training facility in City Heights to ramp up production and distribute across Southern California, with construction expected in six to 12 months and full operation in 18 to 24 months." - Helen I. Hwang
