Estimated read time: 2-3 minutes
This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.
This is Fred Ball for Zions Bank, speaking on business.
Ahh, the smell of bread baking in the oven. This has to be one of the great treats in life.
I smelled the wonderful aroma as soon as I got out of my car at The House of Bread on the northeast corner of 20th East and 27th South in Salt Lake City. I had driven by the location very frequently since I live just a half block away and I was anxious for the grand opening since I really enjoy bread and pastry.
Lynne Aoyoma, the owner, greeted me. She had great pride in her eyes as she showed me the various loaves of white, rye, wheat, French, cinnamon-raisin-walnut and many more flavors, shapes and types of bread. All of them come from the kitchen and ovens that you can see from the counter and display areas.
I was told that The House of Bread stores are very popular in California but this one is the first one opened outside of that state. Lynn had heard of Sheila McCann of San Luis Obispo, California, who had opened the original House of Bread using bread, muffins, rolls and other bakery recipes that she had been taught by her grandmother. The store was immediately successful and soon other stores were opened throughout California and now stores are opening in Reno and Las Vegas and another is scheduled to open in Texas.
This is an exciting experience for Lynn Aoyama. She is a first-time business owner/operator and entrepreneur. She has business experience but it has been in administration so the challenge is exciting and just a little bit intimidating. She knows however, that she has an excellent product and the past success of the other stores is heartening.
The House of Bread uses high-plain Montana wheat from a farm in Three Forks, Montana. Early every morning before the store opens the flour is stone-ground. Lynn is very busy grinding, mixing and baking a wide variety of baked goodies before most people are out of bed.
I just had to sample several products. The cinnamon rolls are terrific and the apple-cinnamon swirl bread is really unique. Lynn said it is like a piece of apple pie without the fat.
Now, every time I drive by, I catch a whiff of that sweet smell.
For Zions Bank, I’m Fred Ball. I'm speaking on business.
