Crust Issues™ Bakery started the way all perfectly reasonable business ideas do: with a sourdough starter, a little curiosity, and absolutely no intention of starting a bakery.

Then came Mabel.

What started as a TikTok-inspired sourdough experiment quickly turned into fresh loaves on the counter, friends asking, “Are you making more of that?” and me realizing I might have created a delicious little monster.

And honestly? I'm not mad about it.

Crust Issues™ is a small-batch micro-bakery in Joplin, Missouri, serving up homemade sourdough, bagels, mixes, and whatever delicious chaos makes its way into the kitchen next.

Around here, we're not trying to make bread fancy or pretentious. We like big flavors, good butter, ridiculous bread names, and food that makes you ridiculously excited to tear off another piece.

Everything is made in small batches with a whole lot of love, a little bit of chaos, and one very opinionated sourdough starter.

Because somewhere along the way, this stopped being just bread.

It became Crust Issues™. 💗

Where Crumbs & Chaos Are Always on the Menu.