The parking lot is 100 percent unfenced dirt, good and flat with a shade tree or two. A smiling pink plyboard pig on the railing holds up a ‘Barbecue’ sign in hopes of luring customers.

“I’ve never worked in a restaurant, so I don’t know how it’s supposed to be done,” says owner operator Judy McGee. “I never go to another restaurant.”

“I just always wanted to bake. I wanted a bakery. I was baking all the time,” says Ms. McGee. “I always wanted a big table to cook on. So my husband made it. My husband has made every table in the place.”

John McGee also made the counters, chairs, benches, the front desk and just about everything else. But not the dough.

Dough at the Bread House is made fresh everyday the old fashioned way: By hand.

“My bread stays two days,” says Ms. McGee.

“Then it’s discarded. There are no preservatives. The pizza places roll stuff up in dough that has no flavor at all. We make our own bread or it can be a loaf of Stromboli,” she says.

“Our dishes are very labor intensive. And if it don’t look right, it’s not going to taste right to the customers,” she says. “Somebody actually sneaked my Stromboli recipe. I had to change it.”

Judy McGee of Citra and Norah Cossak of Ft. McCoy are chief cooks, bottle washers, order takers, and phone answerers. They are the floor moppers and dishwashers. And they keep a watchful eye on whatever is in the oven.

“We experiment a lot. If it turns out wrong, we sit down and start laughing,” says Ms. McGee.

“After my stroke, I tried to get people to help. I thought I paid them good money. Now Nora helps me. She’s my friend,” she says.

“I don’t get many people in to eat. Today we had three. But we get nice people. If they get grouchy, they go elsewhere.”

The Bread House is one of those things you put in the back of your mind and keep it, says Jim Deal, a Home Depot representative traveling from Jacksonville.

“I’ve seen this place a million times. Today I stopped. I’m glad I did. I love Stromboli.”

The Bread House aims to please, says Ms. McGee.

“We gave up trying to make money five years ago.”

Togo's is a popular sandwich shop that specializes in an assortment of both classic and modern- style sandwiches. You'll find everything from a simple turkey and cheese sandwich to a Sicilian chicken sandwich; a meatball marinara sandwich to a pastrami Reuben. The sandwich selection is diverse and sure to please just about every taste imaginable. Togo's offers a wide variety of breads including honey oat, ciabatta, and classic white, and all sandwiches are served with lettuce, tomatoes, onions, pickles and pepperoncinis.

Although Togo's offers up a variety of soups and salads in addition to their many sandwiches, it's their sandwiches that made Togo's famous. The ingredients are all high quality and fresh. And they load their sandwiches with a generous amount of meat and condiments. A Togo's sandwich looks and eats like a real sandwich. You have a choice of ordering a sandwich in either the regular 6” size or the larger 9” size. And the bread is very tasty as well, and always fresh. My personal bread favorite is the ciabatta, which is basically sourdough.

What's the best sandwich at Togo's? That's a tough call. Although I have never had a bad sandwich at Togo's, I do have my personal favorites. I tend to prefer the more basic of sandwiches, such as the turkey and cheese sandwich or the pastrami sandwich. I tend to stick with a few personal favorites, and these two are high on my list of all-time favorite Togo's sandwiches.

So, for anyone that enjoys a good sandwich as much as I do, I would recommend that you take a trip down to your nearest Togo's and sample one of their tasty sandwiches. You won't be disappointed!

This is a crescent-shaped pastry originated from Austria. It was said that the croissant was inspired by an event in 1683. While working through the night, a baker heard the Turks making tunnels beneath the city and managed to alert the Viennese army to prevent the siege. To commemorate the victory of Viennese troops against the Turks army, the said baker made a buttery flaky pastry in the shape of crescent moon based on the Turkish flag.

Mooncake is a traditional Chinese pastry, typically round or rectangular shaped with sweet lotus seed paste fillings usually eaten during the mid-autumn festival. The festival is actually linked to the mythical moon goddess of immortality. However, it was said that mooncakes were used during the Ming revolution era to distribute secret letters or messages hidden in the fillings in an effort to overthrow the Mongolian rulers of China in the Yuan dynasty. Sometimes, a puzzle or encrypted message will also be printed on the surface of the pastry to be solved by the other party.

This is a type of sweet bun made with spices and dried currants, with a cross mark on top usually eaten on Good Friday. It was said that hot cross bun came a long way during pagan days to worship the Sun and to honor the goddess of love and fertility called Astarte, by stamping the bread with horned emblem. However, the horned emblem became a cross when the Europe embraced Christianity. The cross on the bun is in memory of Jesus crucifixion. Nevertheless the cross on the bun had became issues ever since. On one occasion, the Protestant English monarchs attempted to ban the sale of the bun in fear of the fact that the bun could be used by the Catholics as communion wafer but in the end, the sales of the bun were permitted but only on Easter and Christmas day. And quite recently in 2003, the sales of hot cross buns had been banned in some schools in the UK on the ground that it could be offensive to non-Christians but this also was critically debated.

This is a type of baked dough twisted into knot shape. It is said that the Italian monks uses the leftover strips of dough and twisted them to resemble arms crossed in prayer. The tidbits were given by the Christian monks as rewards to well-behaved children and had became the world's popular snacks ever since.

Yu Tiao is a popular deep fried strip of dough, usually eaten by the Chinese during breakfast. Yu Tiao or U Char Kway in Hokkien dialect literally mean oil fried ghost. A Chinese government official named Qin Hui and his wife collaborated with the enemy and planned to frame the well-loved general Yue Fei and kill him. It is said that the fried dough was inspired by this traitorous couple who was sentenced to death (deep fried in oil) during the Song Dynasty. The Yu Tiao is often made by joining two rolls of dough side-by-side to represent the said husband and wife. Qin Hui's traitorous actions caused the public at that time to express their hatred towards him by making the dough.

This type of bread looks similarly like doughnut but it is made from yeast-wheat ring-shaped dough which is first boiled before baked, making the texture chewy. Bagel is said to be related to the victorious cavalry led by King John III of Poland, in which the dough is shaped like the lucky horseshoe joined together to form a ring. Bagel has become popular bread with many variations in the US and the UK especially in Jewish populated area.

Pasty is actually an individual pie with meat and vegetable fillings. It usually has solid ridge crust which is hand crimped along the pasty. It is said that pasty originated from the Cornish coal miner community in Cornwall, UK. The miners will pick the pasty by the edge of the crust and eat it and then throw the crust away. At that time, the miners believed that the crust should be left for the ghost in the mine. Actually, this is a practical way to eat the pasty as the dirty hands of the miners were usually contaminated with large amounts of arsenic. By throwing away the crust, it prevented them from eating the contaminated portion. Pasty recipe varies across the world as pasty was introduced by the English sailors who went to Russia and the English people who had migrated to the US. In fact there is also Pasty Day in Michigan, USA on the 24th May each year to represent the regional specialty.