Izola Bakery

Above a photography studio on a third-floor loft, Izola's founders lowered a basket of a dozen croissants out the window in 2020 to start the bakery. It has since moved into a 7,211-square-foot building next to Fault Line Park in East Village, with a ground-level dining room, an outdoor patio and a basement kitchen where the dough is mixed. Croissants are laminated with Normandy butter across 96 layers, and the sourdough uses just four ingredients: organic flour, water, salt and a house leaven.