Behind the scenes at Iggy's Bread

A storied sourdough starter, sea air and the expert hands of artisan bakers make Iggy’s Bread a Sydney favourite. Step inside for the ultimate proof.

By David Matthews
Igor and Ludmilla Ivanovic's sourdough starter was born in Boston. They brought it with them when they came to open a bakery in Sydney in 2008. A decade later it's a product of its place, populated by local yeasts and bacteria from the Bronte air, and from the hands of the people who work it every morning. "It's not about how old it is," says Igor, "it's about how you're managing it."