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.