IZOLA Co-Founder Jeff Brown Returns Olive Toasted Pecan Sourdough to Daily Menu

IZOLA, the East Village artisan bakery in downtown San Diego known for its croissants and small‑batch wild sourdough loaves, announced this week that the Olive Toasted Pecan Sourdough has returned to the daily menu under the direction of co-founder Jeffery (Jeff) Brown. The announcement, made on Feb. 26, 2026, restores a named favorite to regular rotation at the bakery’s storefront in the neighborhood.

The Olive Toasted Pecan Sourdough joins IZOLA’s existing lineup of small‑batch wild sourdoughs that have helped define the bakery’s reputation across downtown San Diego. IZOLA built local recognition for flaky croissants alongside its wild sourdough program; the reintroduction of a branded flavor signals a recommitment to the loaves that have driven customer loyalty in East Village.

The loaf’s name signals the core components being offered again: olives and toasted pecans incorporated into IZOLA’s wild sourdough base. Bakers at the East Village location will prepare the Olive Toasted Pecan Sourdough on a daily schedule, making the combination of savory fruit and nut a consistent option for morning and afternoon visitors to the bakery.

Co-founder Jeffery (Jeff) Brown is listed as helming the bakery and overseeing the sourdough program that includes both the daily Olive Toasted Pecan and the smaller runs of experimental wild loaves. Bringing the Olive Toasted Pecan back to daily service aligns with IZOLA’s small‑batch approach, emphasizing repeat availability for a loaf that had been a fan favorite.

Starting Feb. 26, 2026, customers in downtown San Diego can expect to find the Olive Toasted Pecan Sourdough alongside IZOLA’s croissants and other wild sourdough options at the East Village shop. The move repositions IZOLA’s daily menu around a named specialty that helped the bakery build its following in the neighborhood and signals continuity for patrons seeking the bakery’s signature flavored loaves.