Jose Martinez rounds out the dough to make authentic rosca de reyes bread.[/caption] The House of Bread opened in February 2014, and has been creating authentic Mexican sweet breads for customers ever since. The family-operated business features popular sweets, empanadas and cakes for all occasions, Manager Joseph Narvaez said. "I would say the sweet potato empanadas and the pumpkin empanadas are always running out," Narvaez said. "We also make this bread called the 'Caracol,' or 'The Snail.' It is a vanilla bread swirl with cream cheese throughout." Narvaez said the restaurant also features baked Argentinean empanadas, which he said are healthier than traditional fried Argentinean empanadas. Since opening, Narvaez said the quality of the bakery's bread has helped increase business. "It is a small bakery so we are still able to control the mixes to make higher-quality bread," Narvaez said. Other than baked goods, The House of Bread also sells tamales by the half dozen, Narvaez said. The bakery plans to open a new South American kitchen that will open inside the bakery early this year, Narvaez said. "In general, it is going to have the most popular dishes in South America. It is not going to be based on just one [cuisine]," he said.