A pastry shop, Just Desserts, operated the bakery from then until 1999. The Cheese Board Collective opened in 1967 in what would later be known as Berkeley's "Gourmet Ghetto", and became a worker-owned cooperative in 1971. In 1970 Narsai David, food and wine editor of KCBS and a nationally syndicated food writer, opened a highly successful catering business and restaurant, Narsai's, in Kensington, California. Narsai's became renowned for its bread making. David explained his philosophy: "Using nothing more than flour, water, salt and yeast, you could bake a loaf of bread in as little as three hours, or you could take 24 hours. The one that takes 24 hours has developed a much more sophisticated flavor. Take two to three hours and the bread tastes like flour and water." Acme Bread Company is an early, influential modern artisan bread maker, reported to have "launched an artisanal bread-making revolution in the 1980s" with their sourdough bread. In 1977 founder Steve Sullivan, a student at University of California, Berkeley who was earning money as a busboy at Chez Panisse, bought Elizabeth David's 1977 book on bread during a trip to Europe, and began trying to recreate the bread he had tried in Paris on his return. In 1979 he became in-house bread maker at Chez Panisse, when the Cheese Board Collective could not keep up with demand. Jeremiah Tower, then head chef, encouraged Sullivan to study breadmaking at Narsai David's bakery. He later left to launch Acme with his wife Susan, half funded by Doobie Brothers guitarist Patrick Simmons. Encouraged by advice from a winery in Bandol, they obtained Acme's starter culture from yeast of wine grapes they found at Sullivan's father's vineyard in Napa. Semifreddi's Bakery is an Alameda-based artisan bakery that serves the entire San Francisco Bay Area. In 1984, Eric and Carol Sartenaer, ex-Cheese Board Collective members, opened shop in a 450-square-foot “hole in the wall” bakery in Kensington, California. In January 1987, Barbara Frainier (one of their first employees) took over the business with her husband Michael Rose. In 1988, Tom Frainier (Barbara's brother) joined the Semifreddi's team. Tom, who holds an MBA from Berkeley's Haas School of Business, left an upper management position at Clorox to join his sister and brother-in-law, both UC Berkeley alumni, in the bread and pastry-making business.