Real talk: if your bread sits on the counter for 7 days and still feels the same, that's not a good sign. It means it's loaded with preservatives and dough conditioners designed to keep it shelf-stable, not to keep you nourished.

At Crispy Crust, every loaf we bake in Brookline has one goal: taste incredible on day one, make great toast on day two, and become amazing bread crumbs by day three. That's the lifecycle of real bread.

Here's what goes into our sourdough:

• Flour (locally milled when possible)

• Water

• Salt

• Time (our starter has been going for over a year)

That's it. No sugar, no oils, no preservatives. The crust crackles when you tear it. The inside is chewy and tangy. And your kitchen smells like an actual bakery when you bring it home.

If you're in Brookline or the Boston area, come try it. We do monthly subscription boxes, custom orders for events, and wholesale for local cafés.

Life's too short for soft, flavorless bread.