San Diego's renowned IZOLA bakery will temporarily shut down until January 2024. This closure is attributed to ongoing kitchen renovations to accommodate the bakery's expanding business, surpassing its Cottage Food license's confines. Owners Jeffrey Brown and Jenny Chen announced the news on Instagram and their website, appreciating the unwavering support from their patrons.
IZOLA, the known for its delicious small-batch croissants and wild sourdough, has received continuous praise from customers and critics. The bakery earned the title of the second-best spot for croissants in the US by Yelp earlier this year and the top countrywide bakery in June 2022. An article from FOX 5 San Diego noted the bakery's recognition as one of the most reviewed LGBTQ-owned bakeries in the country.
Brown and Chen have aimed their attention on supporting their 33 dedicated employees during the renovation. To sustain them in the interim, the owners have appealed to the public for information on temporary job opportunities for their team. They've called on the IZOLA community to directly message them on Instagram or send an email to [email protected] with details or referrals for job openings for their team.
In their communication with the IZOLA community, the owners anticipate the renovation to complete in roughly 90 days. They commit to updating customers on the progress via email communications. The temporary absence of this beloved bakery may cause disappointment among pastry lovers, but its return with a revamped kitchen promises to enhance the experience for IZOLA's customers in the coming months.
