IZOLA
Bakery · San Diego
1429 Island Ave, San Diego, CA 92101
Highlights
Specialty croissants, sourdough, morning buns, and pastries.
Specialty croissants, sourdough, morning buns, and pastries.
"This buzzy bakery recently opened its spacious new home in East Village. Croissants and wild sourdough bread are the highlights here. In addition to favorites like almond croissants, look out for creative combinations like bulgogi and chicken cordon bleu croissants." - Helen I. Hwang
"The cult bakery’s expansive new outpost in the East Village is an ideal spot to start the day before heading into the convention center. Grab a coffee and one of Izola’s sought-after croissants or a specialty pastry such as a morning bun to Tahitian vanilla knot." - Candice Woo
"Izola, a popular bakery known for its croissants and sourdough, has opened a new spacious location. The café offers a variety of croissants including inventive flavors like ramen and bulgogi. The venue features a roomy interior designed by Heleo Architecture and Design, with bright orange tables, floor-to-ceiling windows, and an outdoor patio. The Bake Bar allows customers to view the baking process. Izola can seat 250 people and is planning further expansions, including a zero-emissions facility in City Heights." - Helen I. Hwang
"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
"Izola Bakery’s bread and other baked goods, like fresh croissants and warm Tahitian vanilla knots, are a gift to Downtown’s East Village neighborhood. On weekends, you can enjoy live music alongside a slice of sourdough speckled with pecans and Castelvetrano olives in the former photography studio-turned-bakery. They’re always adding new treats to the mix, like a buttery morning bun made with Southern California oranges. If you’re pressed for time, preorder your goods on Izola’s website a few days ahead, and know that parking in these parts can be tricky." - Ligaya Malones
