By JAMIE PILARCZYK

They met in the kitchen and fell in love.
Audrey and Kevin Schwandt, the new operators of Great Harvest Bread Company, are newlyweds excited to be running the business at 500 S. Howard Ave.

“It’s his dream job to run a Great Harvest,” said Audrey about her husband, who worked for the owners, Chad and Heidi Ragland, at their Colorado store and who jumped at the chance to open the Ragland’s store in Tampa. “We feel blessed to have this opportunity.”

Old owners Rob Bucenell and Tom Silver told the Schwandts that the business wasn’t a right fit for the two guys. Bucenell moved on to Colorado to return to the corporate world and Silver remains is a dentist here in town.

Kevin and Audrey met while working at an Orlando restaurant, got engaged and moved to Tampa in May to follow Kevin’s dream. Audrey earned an associates degree in education from Valencia Community College in Orlando but is helping run the store with Kevin, who has an associates degree in culinary arts from Colorado Culinary Academy through Mesa State College in Grand Junction, Colo. The two were married Sept. 12.

“I enjoy being able to come in and if I want to put blueberries in the scones today, than I will put blueberries in the scones,” said Kevin. “I can be creative.”

At age 25, the two see more early-bird specials than midnight munchie runs as the bakers rise before the sun does.

“We try to get in bed by 6:30 or 7 p.m.,” said Audrey, in order to make it to the bakery by 4 a.m. “You don’t want to start your day off grumpy.”

Known for its business practice of using all natural ingredients and even grinding their own wheat, the Schwandts tout Great Harvest as health-food fare.

“Doctors recommend that people come here,” said Audrey. “We have a big elderly base who want whole grains.”

Chiming in after her, Kevin smiled and added, “Gotta get the fiber.”

“It’s great for your digestive system,” said his wife.

Great Harvest bakes loaves with names like Whole Grain Goodness, Popeye (a blend of spinach, garlic, onions, red pepper and parmesan cheese), Challah and Apple Scrapple. They last for up to 10 days when left on the counter. Audrey said, “Per pound, our bread is cheaper than Wonder bread.”
They don’t stop with bread though, offering muffins, scones, energy bars and even dog biscuits for their furry friends.

Nine employees keep the bakery producing 150 to 200 loaves a day during the summer, more during the fall and winter. The early hours are enticing to some and chase away many others.

“I have two kids. I’m a morning person by necessity,” said Jenni Bedell, who rides her bike to work in the dark of the early morning from her Palma Ceia home.

Joshua Pillock comes in as the sun rises, putting in a full shift by noon, when he then goes off to his classes at the University of South Florida.
While Greg Shaneman said the early hours aren’t his favorite, working for a company that makes a good product is a good trade.

“We make something from scratch. It’s actually healthy and tastes good,” said Shaneman. “That’s a rare thing.”

Shaneman, who was a medic in the U.S. Army and spent just over a year serving in Iraq, is also a student at the University of South Florida. Like Pillock, the early mornings help him work and go to school full time.

Whatever their reasons, the new crew at the Great Harvest said they are having a great time. As for Kevin and Audrey, they say working together has only helped their relationship.

“You learn a lot about each other,” said Kevin. “It’s made us grow together a lot faster. It’s been a great adventure.”