Adding a dash of excitement to the East Village culinary scene, the acclaimed Izola bakery is set to slice into a new permanent spot just a stone's throw from where the business first whipped up a fever with its window-dropped baked goods. Eater reports the fan-favorite is due to reopen its doors in mid-May, expanding from a loft to a 4,200 square foot café along Fault Line Park.
The move is not just about space, it's an evolution of Izola's scent and taste profile, with a menu promised to both stay true to and dare to redefine the croissant game. Co-owner Jeffrey Brown has revealed ambitions to introduce adventurous flavors like a ramen croissant, complete with miso and ramen broth, Jeffrey Brown told Eater. Their goal? "Striving for focused perfection," and apparently to further push the envelope with their doughy delights.
According to Izola's Instagram post, the community support played a hefty role in the bakery's resurrection, thanking numerous individuals and companies for their efforts. The spot at 1429 Island Avenue inherits a rich lineage of restaurants and, notably, a speakeasy that will now be known as the Izola Vault. This speakeasy addition nods to the brand's origins, where a bit of mystery was as much a part of the experience as the buttery layers of their cult-favorite pastries.
For those licking their lips in anticipation, a flavor a month will be dropped, with the likes of bibimbap or carnitas croissants joining the lineup. "We plan on keeping our menu tight. If something stays, something has to go," Brown explained to Eater. In the underbelly of their new home, the preparations will start to almost fully integrate new flavor journeys for their patrons.
Further, Jeffery Brown told Eater that a "dough innovation center" named Izola Main is in the pipeline in City Heights. This center will not only catapult Izola's production capabilities across Southern California. It will also serve as a training hub for new talent.
