Why Pastry Chefs Are Disappearing From Restaurants | Bon Appétit
"A bakery owned by Elizabeth Rzoska that illustrates how small operations rely on underpaid, single-person pastry roles—Rzoska recalls earning $9.50/hour in 2014 while running an entire dessert program—and how difficult it can be to replace someone who handled all the desserts." - ByGenevieve Yam
