The holidays are best enjoyed with union-made cookies, cakes and desserts! BCTGM Local 24 (San Francisco) represents union bakers at numerous specialty bakeries renowned for scratch made breads, cookies, cakes and pastries.
San Francisco’s Boudin Bakeries has produced sourdough bread since 1849. Since apprenticing with former Boudin owner “Papa Steve” Giraudo at 17, Master Baker and BCTGM Local 24 member
Fernando Padilla has lovingly preserved Boudin’s breadmaking traditions. On his role in continuing the Boudin legacy, Fernando says: “Like Papa Steve, I’m just another baker.” The modest and talented Fernando leads a team of 20 bakers at the 10th Avenue bakery and 18 bakers at Boudin’s flagship location at the San Francisco Wharf.
Peter’s Bakery is the oldest family-owned bakery in the Silicon Valley. The bakery was founded in 1936 by Tony Peters and is still operated by the Peters family. BCTGM bakers make San Jose’s local specialty: Burnt Almond Cake. Union bakers also produce strawberry tarts, chocolate eclairs, hot cross buns and more fresh baked goods— but the bakery is renowned for the Burnt Almond Cakes which it has produced for more than 70 years.
Dick’s Bakery in San Jose is also a family bakery best known for its Burnt Almond Cakes. In fact, locals say there is a big cake rivalry between Dick’s Bakery and Peter’s Bakery (Dick, the original bakery owner, bought the bakery from his cousin, Tony Peters, in 1947 after returning home from World War II.) Local 24 members also create cupcakes, specialty cakes, cookies, pies, Danish and sweet breads.
Dianda’s Italian American Pastry in San Francisco is renowned for its St. Honore cakes, Panettone, leche cakes, elaborate wedding cakes, almond torte, and more than 20 different Italian pastries and 35 different kinds of cookies. All of the bakery’s products are handmade by Local 24 (San Francisco) members, using recipes passed down from generations of bakers.