by Katrina Whitehead in Cool Travel on Friday 3 December 2010

It’s 7:30am, and as per usual, there’s already there’s a queue forming outside Iggy’s Bread on a quiet suburban street in Sydney’s eastern suburbs. Actually, the only time you won’t see a line of hungry customers salivating in front of their hole-in-the-wall bakery is when there’s a hastily scribbled ‘sold out’ sign pasted on the door.

Iggy’s started in Massachusetts in 1994, and they’ve since taken their bakery model all over the world. And despite their laid-back appearance, Iggy’s are doing a roaring trade. As well as attracting droves to their bakery doors, they also supply some of Sydney’s top restaurants and cafes — many of which proudly specify their association with the Iggy’s brand. Although they’re well known for their sourdough, their French-style ficelle and bagels are also some of the finest artisan breads you’ll find around. So in case you’re wondering, yes, the queue is definitely worth it.
Iggys bread Bronte, Sydney