It’s not just the ever-changing pizzas that make Arizmendi such a great bakery, nor the top-notch crusty breads nor even the decadent Chocolate Thing. And it’s not just the way the neighborhood flows in and out of the space, the bakers and buyers greeting one another by name and pausing during the after-work rush to exchange pleasantries. It’s the ethic. In the grand tradition of the 1960s Northern Californian culinary revolution, Arizmendi, modeled after Berkeley’s Cheese Board co-op, shows that worker-owned collectives can continue to thrive in the era of Starbucks. In fact, the bakery has succeeded so well that it opened a second store in San Francisco this year.