Arizmendi Association of Cooperatives

           (The cheese board n.d.) In 1971, The Cheese Board, a small cheese shop in Berkley California sold ownership to its employees, creating a fully cooperative business. With a high standard work ethic and democratic governance, The Cheese Board quickly found success. The co-op expanded to include an espresso bar and cooperative bakery, and the collective opened an accompanying pizza shop a few doors down the street. Capitalizing on its success (About the association n.d.), the collectively shared knowledge gained over the years with an aspiring group that founded the Arizmendi Association of Cooperatives in 1996. The following year, Arizmendi opened the first bakery in Oakland based on The Cheese Board’s production model, the association has continued to successfully grow and now has 6 bakeries in the Bay area.

            Their model has proven very successful, and through the Arizmendi Association’s website, anyone can learn and apply the knowledge they’ve gained through the years in developing their cooperative.

What does worker-owned mean?

            (Scrivener, 2013) “Everyone in a cooperative is both worker and an owner.” In the bakery’s example, everyone contributes to “baking, cleaning, making scones, and working in the registers.” The team members all contribute to the management, in some models a system of seniority is implemented in making final, or emergency decisions, while others are entirely democratically run. For the most part, however, everything is shared equally by the associates. In the case of Arizmendi, everyone shares equally and has equal rights to vote.

Benefits of a Co-op

             One of the major benefits of belonging to a cooperative is that people understand their responsibilities, which are spread equally to all, and contribute equally to the success of the business. There is no “top” position to strive for, so all members stand equally. Conversely, as an employee there is less stake in the operation’s success, leading to greater rates of turnover.

            Working at the Cheese Board (positions available at the cheese board collective, 2022) has amazing benefits: “members work together in a close-knit environment and are involved in every aspect of operating the business,” “and are paid a living wage, $30 (US) per hour.” On top of their base wage, “all worker-owners receive a share of the profits.” They also provide medical benefits, dental insurance, and a retirement plan. Another nice benefit is a 4-day work week!

            Perhaps the biggest benefit of all is more than one person responsible for fundraising to start the business. To quote Brenna Houck, (Houck, 2018) “A single person may not be able to raise $100,000, but 10 people together might be able to, from their own resources and friends and family.” Community drives all aspects of a co-op business, and that is powerful.

Challenges

            For all the benefits there are certainly challenges to cooperatives. One of the most poignant is the fact there is no boss, as Houck discussed with a member of the co-op Blue Scorcher in Astoria, Oregon, “We’ve had several people who came in and were just gobsmacked when they realized that there was no clear boss and there was nobody to play the role of the sheriff.” Being a contributing member of a cooperative organization means responsibility, self-sufficiency, and willingness to collaborate and be forward with your peers.

            A cooperative may not be for everyone, but as all these bakeries have proven, it is a viable and perhaps preferable option in many cases.

References

(n.d.) About the association.  http://arizmendi.coop/

Marrafino, Joe. (2010, April 24) The replication of arizmendi bakery: a model of the democratic worker cooperative movement. Grassroots economic organizing [Newsletter]. https://arizmendi.coop/wp-content/uploads/2015/03/The-Replication-of-Arizmendi-Bakery_-A-Model-of-the-Democratic-Worker-Cooperative-Movement.pdf

The cheese board: a worker-owned collective since 1971. The cheese board collective.https://cheeseboardcollective.coop/about-us/about-main/

https://cheeseboardcollective.coop/wp-content/uploads/2022/02/Collective-Hiring-Notice-20220118.pdf

Scrivener, L. (2013, June 6). An inside look at worker-owned arizmendi bakery. Food First. https://foodfirst.org/an-inside-look-at-worker-owned-arizmendi-bakery/

Houck, Brenna. (2018, May, 21). Want better working conditions in restaurants? Build a co-op. Eater.https://www.eater.com/2018/5/21/17369640/co-op-restaurants