House of Bread

Posted - Jul. 10, 2003 at 8:57 a.m.



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This is Fred Ball for Zions Bank, speaking on business.

Some time ago I talked about a new business that had relocated in my neighborhood. I told you how I would roll down my windows in my car as I neared my house so I could enjoy the delicious aroma coming from the House of Bread on 27th South and 20th East in Salt Lake City.

Well, time does indeed fly. Lynne Aoyoma, the owner, is now proudly announcing a big second anniversary party. It was two years ago that Lynne decided to open her business. She had heard about House of Bread and its founder Sheila McCann in San Luis Obispo, California. Sheila had been taught to bake as a little girl by her grandmother. Her bread, muffins, rolls and other bakery recipes were big hits and her first store was an immediate success. Soon, franchises were clamoring for the opportunity to operate House of Bread bakeries in their communities.

The House of Bread uses high-plain wheat from a farm in Three Forks, Montana. Early every morning before the store opens the flour is stone-ground. Lynne is busy grinding, mixing, and baking a wide variety of baked goodies before most people are out of bed.

Lynne would like to invite her customers, friends, and neighbors for activities the week of July 14, as well as a ribbon cutting ceremony July 19. The House of Bread bakers will attempt the largest loaf of bread record on the 19th. Come and taste the spectacle along with sampling of her other great goodies. There will be entertainment by the local community — drummers, singers, dancers, Taichi demonstrations, violin players and gymnasts. Lynne will be donating part of her proceeds to the Utah Hogle Zoo. The zookeepers will be there Saturday with their animals. You can come in next week for a free anniversary loaf -- Lynne's thank-you gift to you for visiting her bakery.

Congratulations Lynne and House of Bread. Happy second anniversary and have many more!

For Zions Bank, I'm Fred Ball. I'm speaking on business.

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