Crust Issues Bakery

Born out of one mom’s obsession with real food and her refusal to feed her family science experiments disguised as bread. What started as a kitchen full of flour explosions, failed starter attempts, and one very confused family, turned into a mission: make bread the old-school way-just flour, water, salt, and a whole lotta patience.

Now, Crust Issues Bakery is known for naturally leavened sourdoughs with serious flavor and zero nonsense. Every loaf is made by hand (and sometimes a little elbow grease), baked with love, and shared with our community because good bread should never come with an ingredient list that reads like a chemistry exam.

When we’re not slinging loaves, you’ll find us at the farmstand, the local coffee shop, or dropping off bread donations for neighbors who need a little extra warmth. Around here, we believe in feeding people like family and we don’t mind getting a little crusty doing it. 😉