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Dianda’s Italian American Pastry Dianda’s, on Misson Street inSan Francisco, has been a unionbakery for more than 40 years. Pat Dianda, the last remainingfamily member still involved in thebusiness, delicately personalizes a St.Honore cake. The renowned specialtycakes are a Dianda family recipe. Everick Montilliano (left) has beena baker for more than 28 years. Everick Montilliano (left) addspowdered sugar to the cream puffswhile Francisco Fernandez (right) addscherry filling to the St. Honore cakes. BCTGM member and Dianda’s owner,Luis Pena, adds chocolate to a tray ofItalian butter cookies.The aroma of sweet baked Italianspecialties lures the senses outsideDianda’s Italian AmericanPastry in San Francisco’s brightand vibrant Mission District.Serving generations of SanFranciscans, this well-loved bakeryis known for its immense andbeautiful St. Honore cakes, delectablenut-and-fruit studded panforte,fedores, zabiones and morethan 20 different Italian pastriesand 35 different kinds of cookies.The small shop, a family businesssince Elio Dianda broughthis recipes from Lucca, Italy, isnow owned and operated by threemembers of BCTGM Local 24. Thebakery itself has existed since1906, when there were woodensidewalks and trains runningdown Mission Street, according toPasquale “Pat” Dianda, the lastremaining family member stillinvolved in the business.His parents, Elio and Enrica,immigrated to the U.S. in 1954and bought the bakery in 1962.The bakery has been representedby the union since its inception“because you’d be shut down ifyou weren’t union. We’ve hadunion contracts from the verybeginning,” recalls Pat. “We’vealways believed that you take careof the people who work for you.”Last year, when Pat and histwo brothers decided that aftermore than 40 years they wantedout of the family business, theyapproached their workers, allBCTGM members with longtenures. Sergio Flores, Luis Penaand Floyd Goldburg bought the4BCTGM News