Where Crumbs & Chaos Are Always on the Menu.
Small-batch sourdough, bagels & other carb-related shenanigans baked fresh on the weekends in Joplin, Missouri.
A Little Crust. A Lot of Issues.
Crust Issues started with one sourdough starter named Mabel, a little curiosity, and absolutely no intention of starting a bakery. A few loaves, a whole lot of flour, and several questionable carb-related decisions later... here we are.
We're a small weekend microbakery in Joplin, Missouri, serving up fresh sourdough, bagels, seasonal creations, and whatever delicious chaos makes it out of the kitchen that week.
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Simple, classic, and anything but boring. Our traditional sourdough loaf is made with active sourdough starter, bread flour, water, and salt, then slowly fermented and baked fresh for that golden crust and soft, chewy center.
Baked fresh on the weekends in Joplin, Missouri.
Ingredients: Bread flour, water, active sourdough starter (bread flour, water), salt.
Contains: Wheat, gluten.
Chewy, golden, homemade sourdough bagels with that classic bagel bite and a little Mabel magic. Simple, delicious, and dangerously easy to eat straight from the bag.
Each order includes 10 freshly baked plain sourdough bagels.
Baked fresh on the weekend in Joplin, Missouri. Limited quantities available each week.
Weekend breakfast just got a little more delicious.
Mabel's Sourdough Pancake Mix makes fluffy, golden pancakes with the subtle tang of sourdough, without all the measuring and mess. Just add milk, an egg, vanilla, and melted butter, then fire up the griddle.
Made in small batches with dehydrated Mabel, our very own sourdough starter and Chief Dough Officer.
Each bag makes approximately [X] pancakes.