Seventeen years since it opened, Iggy’s remains the benchmark against which all Sydney bread is measured. Second-generation baker Sonya Ivanovic took over operations with partner Matt Carter this year, continuing the legacy of sourdough loaves, rolls and bagels with glorious chew and depth-of-flavour. They sell out early on weekends, but there’s usually a few croissants left to accompany your morning coffee.

Must order: Their sourdough croissants have a gentle, buttery earthiness, and ranked seven on our taste-test challenge.

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