You always hear how people like sandwiches where people like it when the crusts are cut off.
But I LIKE THE CRUSTS.
I like the crust of every kind of bread, from mushy store bought Wonderbread to homemade rye bread.
So do you like or dislike bread crust?
People who don’t like the crusts are heels.
Guess I’m a heel then. I will eat them if they’re soft, but if they’re too crunchy, off they go.
But I am not a big fan of bread to start with. Bread to me is just the holder for the sandwich.
I like *soft *bread crusts. I especially like the whitest part of the white bread crust, where it makes that curve on the side, and save one of those for my last bite.
I’ll eat whole wheat and stone ground and gerbil food style healthy bread crusts, because I can’t abide wasting them, but I don’t particularly like them.
Crusty “artisan” loaf crusts though, tend to tear up the roof of my mouth. I love the squooshy center of the bread, but if I can get away with it (like, it’s not a dinner party) I steal the centers and leave the crusts for crouton making.
And I LOVE the crusty artisan loaf crusts, and prefer to leave the squishy bits behind. Not really a fan of squishy breads overall, though.
The crust is the primary attribute of good bread. Without a crust, it is not bread - unless you are talking about beer, which is essentially liquid bread 
I learned on Good Eats that you can prevent the mouth shredding by cutting crusty breads on the bias, that way the crust is at an angle to the roof of your mouth, and you won’t tear up yer maw.
I hate the side and bottom crust on Gardner type breads. I like all the crust on homemade type breads.
Hey, we should get together some time and share a nice loaf of bread! 
I love all kinds of crust, rind and skin; the crust on bread, the rind (not the wax) on cheese, the skin on custard, the frazzled end slice of the sunday roast, the skin on chicken…
Love the crust more than the inner part of the bread, especially with those crusty artisan breads.
When I was little, my grandma told me that eating the bread crust gives you curly hair. Sure enough, I have very curly hair. So now I’ve almost convinced my kids that bread crusts will make one’s hair curly.
The crust on Wonderbread type bread isn’t even crust. It’s practically the same stuff as the spongy middle, only brown, and I am pretty indifferent to it.
The crust on fresh baked bread is the best part. The inner part exists only for the benefit of the crust to me.
I can take it or leave it, but I’d prefer to leave it.
Take it or leave it. I find the crust dry and prefer the middle, but it’s not like I mind the taste and I’m not going to waste my time cutting it off.
I like it all, baby – plenty of butter and I’ll eat the hardest crust of nasty-assed bread on the planet.
Everyone else has already spoken more eloquently about the joy of a good crust, just weighing in to agree. But it’s true that the harder crusts do tend to tear up the mouth – but you can get the roof of your mouth torn up walking your little doggie.
I certainly can understand why people don’t like the crusts on supermarket white bread – it’s bland and has no flavor.
But the crust on a good loaf of bakery bread (or you own baked bread) is heaven.
I love crusts. So much so that when I was working and we ordered heroes for lunch, people would save them for me.
On real bread I like the crust. On the crappy, mass-produced breads like Dempster’s I don’t like it(but then, the bread itself isn’t exactly something to write home about) but I eat it anyway.
If you have a good piece of bread, the crust is the best part. If you have a piece of bread with a crappy crust, you’ve got yourself a crappy bread.
All you fellow crust lovers: ever hollow out a loaf of unsliced bread, butter the inside of the crust and eat the whole thing? Ambrosia!