In the early hours of the morning, the smell of freshly baked bread begins to drift from a small neighbourhood bakery. Inside, Ivan Cernicenko is already at work, carefully arranging loaves, baguettes, rolls and biscuits on the shelves. For many locals, this bakery has become a familiar and comforting stop — a place where bread is made with time, care and kindness.
Few customers know that Ivan’s path to baking was far from straightforward. A graduate of the Faculty of Physics and Mathematics, he once worked as a teacher in Dubăsari. But the desire to build something of his own gradually took hold.
“At some point, I realised I wanted to work for myself and have my own business,” Ivan recalls. “One day, I watched a video of a Ukrainian baker. What he was doing seemed simple and inspiring. I thought — why not try?”
That moment sparked the idea that would eventually lead to Ivan’s Bread. What began with doughnuts soon expanded, as Ivan understood that variety was essential for sustainability. Six years ago, he opened his bakery in Tiraspol, committed to producing bread the traditional way — without artificial flavourings, colourings or enhancers, and using only natural ingredients.
The process is slow and demanding. The dough undergoes cold fermentation for 24 hours, and to ensure fresh bread is available every morning, Ivan often works late into the night. “Our bread has its own aroma and taste,” he says with pride. “It’s something you simply don’t find in mass-produced bread.”
Like many small businesses, Ivan’s bakery faced serious challenges during the crises of recent years. There were moments when he came close to closing the doors for good. What helped him persevere was the support he received from the European Union under its EU4Business initiative, implemented by the United Nations Development Programme through the Confidence Building Measures Programme.
“Entrepreneurs always try to find a way out of difficult situations,” Ivan says. “But the support from the European Union was a lifeline. Without this funding, I wouldn’t have been able to modernise my production — not even in five years.”
Thanks to the EU-supported grant and mentoring, Ivan was able to equip his bakery with a high-performance oven, a refrigerator for cold dough fermentation, a proofer and other essential tools. The new equipment has significantly increased production capacity and opened the door to innovation. Ivan is now preparing to launch a new line of yeast-free and gluten-free bakery products, responding to the growing needs of his customers.
As the bakery has grown, so has its loyal customer base. “Some people pass by, see us, smile and come in,” says Iulia Verbanova, a bakery employee. “Others travel from different parts of the city just for our baguettes, rustic bread or onion bread. The onion bread is especially popular — it’s unusual, and you won’t find anything like it elsewhere in Tiraspol.”
Despite strong sales, Ivan remains committed to reducing waste and making his products accessible. An hour before closing, all remaining baked goods are sold at a discount. He also offers shelf space in his shop to other local producers, helping strengthen the wider community.
Ivan’s story reflects the broader impact of EU4Business support in the region — helping small entrepreneurs survive crises, modernise their businesses and continue serving their communities. More than just financial assistance, the support has given Ivan the confidence to keep going.
