This study assessed consumers’ knowledge on the nutritional value of bread and its effect and the challenges that bread makers encounter in their operations. One hundred and twenty five (125) respondents in the Tamale Metropolis were selected for the study. Twenty (20) of the respondents were bakers and the remaining were consumers of bread. The findings revealed that majority (78%) of the respondents agreed that bread was a good source of bran fiber and can help maintain a healthy weight. It was concluded that Special attention should be given to the quality of break at formal events since it impact the perception of entire events.