After five years as a trial attorney, Sheila McCann decided to leave the conflict-driven legal scene in pursuit of opening her own bakery café. Her goal was to find an opportunity to share her love of bread with the small California community that she lived in.

Sheila was raised in Montana and grew up on fresh healthy bread made from flour that was locally-grown, without chemicals, GMOs, or other preservatives. She arranged for the same quality of flour to be shipped out and she drew upon her grandmother’s recipes to open the doors of the first House of Bread in San Luis Obispo in 1996

After resounding success, and meticulous planning, she launched the House of Bread Bakery Cafe franchise opportunity, to bring community-based cafés to new markets.