The folks at Iggy's make bread and bagels from scratch in their Boston bakery. With a focus on old world techniques, long fermentation and proofing times, organic products where possible, fresh, clean water, and doing as much by hand as possible, they produce bread that is full of wonderful flavor and nutrients,
Its owners, Igor and Ludmilla Ivanovic, met in 1991 at Eli’s Bread in New York City. Igor came to New York from Belgrade to study business administration, while Ludmilla travelled from Montreal to study acting. While working together at Eli’s, the pair noticed an increase in demand for quality bread, and their love of good bread grew into a shared dream of one day opening a bakery of their own. In 1992 their vision was realised, with the opening of Pain D’Avignon in Hyannis, Massachusetts, in collaboration with three of Igor’s close friends. Despite the bakery’s quick success, Igor and Ludmilla soon decided to sell their shares and to open a new bakery based on their own shared philosophies. In 1994, Iggy’s Bread of the World was born in Boston.
