I found myself downtown this past Friday, after an overnight at Foodies Member Phyllis’s home and I started our Friday morning at Izola Bakery. Many moons ago, I had been approached to invest. So I was keen to try it out.
What a beautiful operation! Everything is clean and pristine!
And here’s a big tip that Phyllis found out: Order a pick up in advance from Izola Bakery, and then you won’t need to wait in line. At pick up, you can ask for what you are eating in, separate from the ‘to go’! Thanks Phyllis. Great idea!
How do I start this review?
To start this review, first let me say …… this is another one of those places with everyone working there really loves their job and everything you eat tastes good.
If you are watching your weight, this is not the place for you. But if you’re looking to splurge, you should make it a point of going here.
It’s that gift giving time of the year and nothing is better than homemade bread!
Since is the holidays I thought it might be fun to order a lot of different breads frozen ‘to go’ that I can bring to people as gifts.
So I started with a seasonally made, (not regularly available) Blue Cheese on Walnut Sourdough. And I may have ordered something with nuts and cranberries. It lives in the freezer until I gift it. And you might guess that all big round breads look alike from the outside, right? lol
I also get their wild sourdough along with some French butter which is absolutely wonderful.
Phyllis orders the blue cheese and walnut sourdough for us to taste at the table. And that is yummy. I’m sure the wild sourdough that I order separate and apart is going to be equally good.
I get a Valrhona mocha with oat milk. I love me some oat milk!
Plus for us to take bites of at the table, a Tahitian vanilla knot, a chocolate croissant a chocolate almond croissant and I think I think they called the “ugly bit’, where they take the bits and parts of croissant leftovers and mix them with all kinds of jams and ingredients and give them to you with a little glass bowl in the middle. It looks like a big square croissant. That is yummy too!
I agree with Phyllis when she says she prefers a strong flavor profile. So a chocolate croissant, an almond croissant, but she doesn’t need a chocolate almond croissant. I think our problem is I don’t order enough variety. And I want to see what happens to a chocolate croissant when you add almonds. The answer? Not much of a difference. Good just the same!
I don’t usually eat croissants because of all the carbs and butter. But the holidays are coming and we decided to do a tasting. The last time I had a chocolate croissant was in Paris. In comparison I will say that this was a very fresh and delicious croissant.
And that being said, I have one more recommendation for Croissants. If you find yourself at the quick care on Torrey Pines, or a doctor’s appointment, like I did this past week, the kiosk has European Pastries and their almond croissant really rocks my world too!
Back to Izola: Phyllis recommends you buy their bread knife, or just get one like it on Amazon.
Jeff, the Assistant GM gave us a really helpful trick. In his history, he knew a butcher’s son that taught him to sharpen a long corrugated knife, simple run the blade over the corner left to right or right to left of any amazon box.
He says they use a professional sharpener at the restaurant, but at home, that’s what he uses. As an Assistant GM, we found him
to be the friendliest, most welcoming host. No wonder everyone likes working there and being around him. We certainly did!
Thanks Jeff for being such a good host!
With garlic, gusto and gratitude,
Chef Marian🥂
📧 ChefMarianKitchenConfident@gmail.com
📍 Facebook | Instagram | YouTube | Pinterest
Your membership helps feed those in need through No Face Goes Unfed, bringing hope to San Diego and then nationwide.
