Diamond Bakery opened in 1946 in Boyle Heights before moving to the Fairfax District. When the Rubinstein family decided to sell the business, a group of employees decided to buy them out. With recipes that haven’t changed since the 1940s, the employees worked to keep the legacy and the sourdough starter alive. Current president of Diamond Bakery Raymond Luna explains the history of the business and how he followed in his father’s floured footsteps. To support the bakery during the pandemic, visit their Go Fund Me page.