House of Bread Franchising, a specialty bakery business headquartered on California's central coast, announced today that the company is experiencing 50 percent growth for the fourth quarter 2004. According to company officials, the bakery chain has doubled its number of bakeries in the past four months, despite the national "anti-carb" sentiment. Franchise founder Sheila McCann, a former public defender, points out that House of Bread is attracting franchisees at a record pace. Like herself, most of the franchisees are individuals seeking to escape the corporate rat race, by launching a more satisfying career. "Interest in opening a House of Bread franchise has never been greater, and the quality of the individuals looking for a franchise opportunity is impressive," says McCann. "There is a strong common thread among our franchisees -- each is looking for an opportunity to create a truly superior, healthy product that they feel good about selling." Sheila credits the success of the company largely to her aggressive campaign to educate consumers on the healthful nature of whole wheat bread products, made without additives and perservatives. "When the Atkin's craze hit, I was worried that we'd see a backlash against bread products from our customers. What we ended up seeing was the opposite, our customers became more loyal to our stores, especially once they were educated about the need for whole grains and natural ingredients for a healthy diet." Recent store openings include: St. Paul, MN, Seattle, WA, Ventura, CA and Flagstaff, AZ. Two grand opening celebrations were held on Nov. 20 at the Seattle and St. Paul stores. Both stores participated in a cross-country duel to make the worlds largest cinnamon roll. About House of Bread Sheila McCann opened the first House of Bread in San Luis Obispo, Calif., in 1996. In 1999, she began a national franchise program that will expand into 11 states by the end of 2004. All House of Bread recipes rely on fresh, high-quality ingredients, such as the high-protein wheat berries from Montana that are ground into flour daily at each House of Bread location. For more information, go to www.houseofbread.com.
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