Asthedustsettlesandthesunrises,Iggy’ssourdough
startstolinetheshelvesattheshopentrance.Locals
comefortheirdailyloaves,andtherestareserved
onmenusaroundSydney,atrestaurantsincluding
BistroGuillaume,Monopole,andThreeBlueDucks
justa coupleofdoorsdown.Iggy’sbreadsaredark
andcrusty,witha loose,succulentcrumb,andlong
flavour.ThebestbreadinAustralia?Maybe.Butit’s
asmuchabouttheprocessasit is theresult.“The
missionthatwepractisehereis tomakethebest
breadwecan,andsellit atthecheapestpricethat
wecan,”saysLudmilla.“We’retryingtoremovethe
egoaroundwhatwe’redoing,youknow,we’rejust
makingbread.It’sbeenmadeforthousandsofyears
- Aboriginalpeopleusedtomakebread– and it’s an
honour and a privilege to be makingit.”●
GOURMET TRAVELLER 57