As the heart of the East Village pulses with the hum of its diverse culinary scene, a familiar sensation is rising - quite literally - from the Izola bakery. Celebrating its expansive new chapter, Izola opened the doors to its latest 4,200-square-foot establishment, only a short stroll from where it all started on 13th Street. The transformation of the former Modbom space catapults the bakery, once a cottage industry darling, into a larger theatre for its sought-after croissants and sourdough. As per Eater San Diego, this move marks the physical growth from a whimsical window delivery to a full-scale operation.
It was four short years ago that a simple croissant descending from a window captured the imaginations and appetites of locals. Today, Izola boasts a robust team of 40, eager to serve at the newly minted space on Island Avenue. The bakery's humble origins and intriguing delivery method have solidified its place in the community, resonating with a loyal following that shows no signs of waning. “We want to bring joy through food to our customers,” co-owner Jenny Chen said, as per Eater San Diego, echoing the ethos that has carried the brand from its window-service roots to the present day.
True to form, the menu is brimming with ingredients as luxurious as Normandy butter and as decadent as Valrhona Grand Cru chocolate, ensuring the quality of their offerings remains paramount. But Izola isn't merely content with replicating past successes. As mentioned by Izola's Instagram post, they're continuously innovating, with plans to introduce a kaleidoscope of new croissant flavors — from bulgogi to chicken cordon bleu — aiming to tickle the fancy of the curious and the gastronomically adventurous alike.
The new establishment invites patrons into a bright, sunlit space designed by Heleo Architecture and Design, with orange café tables and a wall of windows that usher in the East Village vibes. Izola’s latest haven is not simply a bakery but a window into the craft itself. It offers counter seating at the Bake Bar for those who wish to witness the dance of dough turning into delicately flaky pastries. Overlooking a dog park and playground, the airy café also promises new beginnings, with the capacity to accommodate up to 250 people, and is available for private events, as cited by Eater San Diego.
But even as the new site revels in the freshness of its launch, the gears of expansion grind on. The establishment is set to become a zero-emissions powerhouse with Izola Main, their future dough production facility in City Heights. The ambition is staggering - jumping from 1,000 to 20,000 croissants per day to meet the demands of an expanding Southern California venture. “We’re in discussions about opening the next location in La Jolla,” Jeffrey Brown, co-owner of Izola, revealed, as per Eater San Diego.
