“Most young people's first job is a food job, and that job is usually not so great, even degrading,” Rubin said, “and it’s dangerous for all of these young people to have their primary work experience be negative. Your bosses don’t trust you, you’re taken advantage of, very little achievement is expected of you, but you’re expected to fail and cheat and be dishonest.” Rubin says four of their current staff started out as interns, and that the bakery has significantly lower turnover than the industry average, which saves money on training. She hopes more Bay Area food businesses will start paying the same amount of attention to the well-being of their workforce as they do to the sourcing of their ingredients.

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San Francisco Supes to Honor Community-Minded Restaurants