House of Bread

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About House of Bread It’s no accident that House of Bread locations have a look that takes us back to a kinder, gentler, simpler time and place. The desire to create this environment came from founder Sheila McCann, who was ready for a change-of-pace after six years as a criminal trial lawyer. Sheila often reminisced about the time spent with her Grandma baking bread on the family ranch in Montana. From those favorite memories came a dream for a new business producing bread that is good for the body and soul.Sheila opened the first House of Bread in San Luis Obispo, California in 1996. She brought her beloved Montana wheat fields to her California bakery in the form of high-protein wheat berries, which are ground into flour daily at each House of Bread location. While many consumers may believe that all flour is created equal, don’t be fooled. Just as fresh ground coffee tastes better, so does freshly milled flour.Early in 1998, with the bakery flourishing, Sheila was beginning to be inundated with requests for franchises. Her research while at Harvard Business School showed that there were no known national bread companies, other than Wonderbread. Sheila saw this as an opportunity to bring House of Bread to new markets, and began an expansion plan that would eventually put House of Bread products in the breadboxes of all Americans.

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