We make old-fashioned, naturally leavened, hearth-baked breads that are delivered fresh everyday.

We honor and respect the time it takes to make good bread.

Fermentation is like capturing nature’s process and baking just when the dough has fully developed, like the opening of a flower, the bread expands and so do we...

We give the bread time to rise naturally: 12-24 hours.

This long fermentation and proofing times allow our doughs to develop in respect , benefit as wells as flavor and texture.

Therefore we are trying on a daily basis to be in the flow of nature and not interfere but surrender so we may heal and celebrate our unity.

"Bread of the World" means bread for all people.

We want everyone to be able to afford our breads.

We offer basic breads: country sourdough, whole wheat sourdough and francese. Which we keep voluntarily at a low price.

Our other products are as low priced as possible as we want everyone to benefit from the bread's good taste and its nutritious and healthy effects.

There is something magical about old-world style bread

In days gone by, bread was made by hand from start to finish, with special attention given to gentle handling and expert timing.

The less the bread is manipulated, the more it is able to retain air, moisture, and shape. 

While we do use machines and modern equipment to facilitate our baking process, our goal is to maintain the fine craftsmanship necessary to produce a wonderful bread.

We have chosen to work with companies that make their equipment with the same pride that we have when we make our bread.

We honor and respect the time it takes to make good bread.

Our long fermentation and proofing times allow our doughs to develop in flavor and texture. At Iggy's we do not rush our bread to the oven.

Our first choice is to get organic, local, in-season ingredients.

We use the finest quality ingredients that we can obtain.

Finest ingredients in this case is defined by products that have not been chemically treated in any way.

Whenever possible it means organic produce, organic grains, and organic flour and at the very least it means pure and natural ingredients as close to the tree as possible

In this way, we can ensure the quality of the bread while supporting the growth of the organic products industry through our purchases.

We are constantly trying to balance using high-quality ingredients with keeping our breads affordable.

We give special care to the water that is used for making our doughs.

The water line used for mixing runs through two filters.

The first is a fairly conventional filter, which eliminates toxins and bacteria.

The second filter was designed by an Austrian scientist.

According to his research, water retains an energetic memory pattern, influenced by its surroundings.

Much of the water on our planet has been damaged energetically by pollution.

In order to help redevelop the life force of the water that comes into our bakery, this second filter is filled with healthy Austrian spring water.

The water passing through our pipes, picks up the life force of this spring water and comes into the bakery with a renewed life force.