House Of Bread Announces Expansion Into Nevada And Utah

SAN LUIS OBISPO, CA (Thursday, February 22, 2001) - House of Bread, the "hottest concept" in the U.S. according to Nation's Restaurant News, announces its expansion into Nevada and Utah.
Founder Sheila McCann and House of Bread bring the Montana wheat fields into the customer's home by creating over 20 varieties of bread containing all natural ingredients. Some of the unique varieties include sourdough pesto artichoke, garden herb, cinnamon raisin walnut, jalapeno corn, squaw, honey oat, or raspberry swirl. House of Bread provides products for customers that combine nutritional value with great taste.

McCann explains, "Our mill grinds the wheat right in front of our customers! This daily process of grinding the Montana high protein wheat locks the nutrients and flavor into the flour." This differs from typical commercial bakeries that use pre-ground flour that has lost most of its nutritional value through the oxidation process.

House of Bread, an emerging franchise company, has three company stores and eight franchises. Previously, House of Bread franchises have been sold in San Luis Obispo, Napa, Danville, and Walnut Creek, California. Our newest franchises will be located in Las Vegas and Carson City, Nevada and Salt Lake City, Utah.

McCann has retained the services of Douglas Matheson & Associates, a growth management consultant group, to help her franchise and market the House of Bread concept. According to Matheson, "House of Bread is a winner! It has proprietary product, high profit potential, little competition, simplicity and a visionary founder."

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