Izola, renowned for its artisanal sourdough loaves and meticulously crafted croissants boasting 96 layers of French butter, has opened an expansive new café in East Village. The bakery relocated due to renovations, marking its return with a larger, highly anticipated space.
The café offers a welcoming atmosphere, ideal for everything from casual breakfasts to work sessions and gatherings after exercise. Overlooking Fault Line Park, its open-air design and industrial aesthetic create a community-centric vibe.
Co-owner Jeffrey Brown, a fan of the Moroccan black olive croissant, notes its unique blend of earthy and chocolatey flavors. Other highlights include the classic croissant and the decadent Tahitian vanilla knot, both served fresh daily.
In addition to its café offerings, Izola continues to innovate. Plans for a zero-emissions dough factory in City Heights are underway, aiming to ramp up croissant production significantly. This expansion could potentially lead to new locations across Southern California, with La Jolla rumored as a possible site.
For those eager to visit, Izola is open Tuesday through Friday from 7am to 2pm, with options for pickup orders accompanied by at-home care instructions for their baked goods.