Iggy’s Bread: A Photo Essay

Iggy's Bread, Boston; © Arun Shanbhag
Iggy’s Bread IS my favorite bakery in town. Their breads and bread rolls are hearty and made of simple ingredients with no chemicals or preservatives (see comparison at end). My daily staple is their Whole wheat sourdough round, which goes well with Nutella, or even Trader Joe’s crunchy salty peanut butter and fruit preserves. They also serve home made sandwiches and unique pizza creations, … and it is a beautiful store fronting their bakery.

Where do you get your favorite bread? (see Bakery in Vienna)

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Compare ingredients in Iggy’s Bread and Pepperidge Farms Bread.
Ingredients: Iggy’s Whole Wheat Sourdough Bread

  1. Unbleached and unbromated wheat flour
  2. stone ground whole wheat flour
  3. filtered water
  4. natural whole wheat sourdough starter (whole wheat flour and filtered water)
  5. sea salt

Ingredients: Pepperidge Farms, 100% Whole Wheat Stone Ground

  1. Unbromated Stone Ground 100% Whole Wheat Flour
  2. Water
  3. Molasses
  4. Soybean Oil
  5. High Fructose Corn Syrup
  6. Yeast
  7. Wheat Gluten
  8. Calcium Propionate (to Retard Spoilage)
  9. Monoglycerides
  10. Nonfat Milk (adds a Trivial Amount of Cholesterol)
  11. Lower Sodium Natural Sea Salt
  12. Salt
  13. Butter (adds a Trivial Amount of Cholesterol)
  14. Honey
  15. Enzymes

How about some Chai with that bread?

7 thoughts on “Iggy’s Bread: A Photo Essay

Add yours

  1. I absolutely love Iggy’s bread!!! I work on an organic farm on cape cod, and we supply them in the summertime with fresh produce… in return we get a ton of free bread!! I can’t say enough positive things about them, really great people, great food. Glad to see others are enjoying them as well 🙂

    1. Chris, thank you for sharing that. It is great to know that the wonderful people at Iggy’s use organic products, so much more reason to get breads and all the amazing creations from them.

      Go Iggy’s!

  2. I bake my own bread in my bread machine.
    One of my favorites though is the No knead recipe form NY times.
    On my quest to reduce carbs, I stopped baking as much.
    I do experiment with spelt flour, buckwheat, barley, millet to cut down on wheat.

    1. We used to have a bread machine and ended up making “very calorie rich” breads. Then just stopped and gave away the machine. Now I rely on places like Iggy’s.

      Its amazing you are trying out all these wonderful varieties; must look around more for such smaller bakeries which can make specialty breads.

      Thank you for sharing that.

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