Sheila opened the first House of Bread Bakery Cafe in San Luis Obispo, California in 1996. She brought her beloved Montana wheat fields to her California bakery. While many consumers may believe that all flour is created equal, don’t be fooled. The best wheat for bread is grown in high mountainous four season regions, such as Montana.
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 Wonder Bread. Sheila saw this as an opportunity to bring House of Bread Bakery Cafe to new markets and in the breadboxes of all Americans.
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