They Yanked the Dryer for a Second Oven. Now Bradenton Has Bread Heads.

Adam Shimer hauled the clothes dryer out of the laundry room so he could put a second oven in. That is the origin story of Crust N' Crumb, and somehow it is also the most romantic thing I have heard about bread this month.

He and his wife Yahaira had signed up for BAMfest. Their kitchen made two loaves an hour. They baked for 24 hours straight and sold out anyway. Five years into Bradenton, after Adam's 25 years in restaurant kitchens — he is the executive chef at Ringling College of Art and Design by day — they somehow turned "horrible sourdough" photos into a Saturday habit.

The Bread Heads are real

Tomorrow the Bradenton Public Market reopens on Old Main (400 Old Main St., Saturdays 9 a.m.–2 p.m. through the season). Expect a line of people who call themselves Bread Heads at Crust N' Crumb. Traditional loaf. Jalapeño and cheddar. Roasted garlic and rosemary. Crackling crust, open crumb. Plus sourdough bagels, scones, muffins and cookies, according to SRQ Magazine's Sept. 15 write-up.

The starter dates back to the hurricanes two years ago. A neighbor asked if they sold the bread. Ten loaves one Saturday. Twenty the next. Last season they baked more than 6,000. Adam thought it would cover a car payment. Then Bradenton showed up with a line.

Now there is a trailer

Early profits went into a state-licensed trailer. Toasted bagels with house schmears. Breakfast sandwiches. On cold mornings, chowder in a sourdough bread bowl. The trailer also hits Mixon Fruit Farms market twice a month.

Market hours for the stand: Saturdays, 9 a.m. to 2 p.m. Phone listed in the SRQ piece: 847-651-5989. Email: crustn.crumb.fl@gmail.com. Confirm before you drive — market days can shift, and Bread Heads do not leave leftovers.

Adam told SRQ he might have a brick-and-mortar someday. He does not want one. He also did not want a food truck a year ago. I am putting Saturday on the calendar before he changes his mind again.

— Marina