IZOLA in downtown San Diego's East Village bakes 96-layer croissants and wild sourdough from a 7,211-square-foot flagship at 1429 Island Avenue, the Yelp-ranked number one bakery in America founded by Jenny Chen and Jeffrey Brown on June 10, 2020, when they lowered their first 12 croissants from a third-floor photography loft in a climbing-rope basket. The four-day croissant lamination process uses organic flour, grassfed milk, and Normandy butter selected after 17 test runs, a sourcing precision that parallels the single-origin bean program at Bird Rock Coffee Roasters nearby. Sourdough loaves ferment from a four-ingredient wild starter — flour, water, salt, and time — and rotate seasonal variations like cranberry-pecan and olive-toasted pecan through the daily lineup. The bakery runs a second-chance employment program spotlighted by ABC News, and bakes continuously throughout service rather than overnight, guaranteeing hot-from-the-oven pastries at every hour alongside bakeries like Shoreside Bakery serving the East Village breakfast corridor. The largest-scale project is the planned 10,000-croissant-per-day production facility under construction at Fairmount Avenue and Thorn Street in City Heights.