Overheard a customer say my sourdough was 'too crusty', it rubbed me wrong

Last Saturday at the farmers market in Portland, a woman picked up my boule, tapped the crust, and told her friend it was 'too hard' and probably stale. It was 8am, fresh out of the oven at 5. I almost laughed, but then I got annoyed. I've been chasing that shatter for years, and now I'm second guessing if my recipe is too aggressive for the average buyer. Has anyone else had to dumb down their crust to please the crowd, or do you just own it and let them walk?

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