Crumb Factory Expands to Dunedin with 24-Hour Naturally Leavened Sourdough

The Crumb Factory opened a second storefront in Dunedin at 1689 Main St., expanding the St. Petersburg bakery’s reach and giving local bakers and eaters direct access to its 24-hour naturally leavened sourdough. Owners Pablo and Katie Mardones converted the former Southern Bay Bakery space to mirror their St. Pete operation, preserving the bakery’s open-kitchen approach and community focus.

The new shop began service following preparations that replicate the St. Petersburg workflow: mix, proof, bake. The bakery’s signature sourdough is produced via a roughly 24-hour process using only flour, salt, water and wild yeast, a schedule that emphasizes slow fermentation and labor-intensive handling to develop flavor and that open crumb many sourdough fans prize. The Crumb Factory will continue its wholesale relationships with nearby cafes while serving loaves, pastries, coffee and sandwiches from the Dunedin counter.

For regulars and newcomers, the difference matters practically. Naturally leavened bread requires time and human touch; a 24-hour timetable means limited daily quantities and a rhythm of morning releases and afternoon turnover that can shape when the best crust and crumb are available. The bakery’s open kitchen gives customers a chance to observe levain-fed doughs being shaped and scored, which helps demystify fermentation and provides an educational window into why naturally leavened bread tastes and behaves differently than commercial yeasted loaves.

The decision to locate at 1689 Main St. responds to local demand for artisan baking and to the Dunedin neighborhood’s walkable retail core. Reusing the former Southern Bay Bakery site also keeps another independent bakery-sized commercial space active, preserving downtown foot traffic and supplying local cafes with continued wholesale product. The product lineup at the new storefront mirrors the St. Pete menu: whole loaves for home baking rituals, daily pastries for breakfast, a small selection of coffee, and sandwiches that showcase leftover loaf and crumb.

A public grand opening is scheduled for Jan. 24, offering a fuller introduction to the space and its daily service patterns. For people who bake at home, the expansion is an opportunity to compare naturally leavened techniques in person: observe proofing schedules, ask about hydration and handling, and taste the results of a true 24-hour ferment. For the wider community, the arrival of The Crumb Factory strengthens Dunedin’s small-batch food scene and keeps naturally leavened bread within easy reach.

Expect limited runs and quick sellouts on peak days; plan visits early in service and treat the new shop as both a bakery counter and a living classroom for sourdough practice.