Iggy’s Bread

Yugoslavian-born Igor Ivanovic made his start as a delivery boy for a bakery in Boston. But it wasn’t until he started baking here in 2008 that he was able to put personal flair back into his beloved bread. Instead of swearing by secret recipes, Ivanovic believes it’s the love and energy he puts in that creates the real difference in his products.

It didn’t take long for the word to spread about his naturally leavened, hand-cut bread, so be prepared for a wait. The shopfronts and interiors are basic at best, but here, it’s all about grabbing the baked goods and heading home.

Iggy’s specialises in sourdough, whole-wheat and rye breads. These staples usually run off the shelves before 11am.

The bakery also offers alternatives such as green and kalamata olive rolls and bread sticks topped with rich parmigiano reggiano and sprinkled with chilli flakes and oregano. The ficelle (“string”) in French is a half-baguette-type bread that perfect for making hors d’oeuvres, or simply dipped in top-notch olive oil.