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Force for good: How Chabaso Bakery prioritizes people

Charlie Negaro and Charles Negaro from Chabaso Bakery
PHOTO COURTESY OF CHABASO BAKERY
BY: Annie Hollon

Annie Hollon

Commercial Baking is proud to present the 2025 Social Impactor of the Year. This annual recognition highlights one company’s dedication to philanthropy, education and social change with the goal of making a positive impact on its workforce and the communities it serves.

KANSAS CITY, MO — Being a force for good as a company starts at the top, with those leading the charge setting the standard for the entire team. Today, New Haven, CT-based Chabaso Bakery, a Certified B Corporation, maintains these efforts, supporting its team members, community, region, and budding food and beverage businesses while also supplying grocers and retailers throughout the East Coast and Midwest with an array of par-baked frozen artisan breads.

Through the many iterations of the business — from its early days as Atticus Bookstore on Yale University’s campus in 1975 and the addition of the cafe with fresh bread in 1981 to the spinoff-turned commercial bakery established in 1995 — prioritizing people was always the throughline. Even the name comes back to the people, a nod to CEO Charles “Charlie” Negaro Jr. and his sisters, Abigail and Sophia.

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When Negaro Jr. succeeded his father — and Chabaso’s founder — Charles Negaro Sr. as CEO in 2019, the torch was passed and with it, the responsibility of keeping the business’ ethos alight. The foundation of this company philosophy can be traced back to Negaro Sr., who ignited the spark years ago after meeting with a former employee whose undiagnosed diabetes caused him to lose part of his leg.

“My dad really took that to heart, like he could have prevented it somehow,” Negaro Jr. said. “That’s the spirit my dad always started things with.”

After hearing the employee’s story, Negaro Sr. was inspired to create and implement a company-assisted healthcare plan in the early ’90s and establish a 401K program with a high match in the early aughts.

“In New Haven and in our area, there are a lot of organizations trying to help employees at other companies or provide [key] services,” said Reed Immer, director of sales and marketing for Chabaso. “For us, the challenge is connecting the dots and making sure we’re embarking on smart partnerships and not trying to reinvent the wheel if there’s an organization around the block that could help, too.”

“The biggest thing that connects all of it is making sure you’re looking out for everybody. Making bread is easy; having 200 people feel good about the work they’re doing is the hard part.” — Charles “Charlie” Negaro Jr. | CEO | Chabaso Bakery

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“Almost to a fault,” Negaro Jr. said, “my dad put the people that work here first.”

Today’s leadership team achieves this by paying tribute to the past, supporting its team members and community, and investing in the future for food and beverage. For Chabaso employees, this includes creating strategic partnerships with local organizations providing valuable services.

Chabaso also does what it can to offer a great place of employment.

“The biggest thing that connects all of it is making sure you’re looking out for everybody,” Negaro Jr. said. “Making bread is easy; having 200 people feel good about the work they’re doing is the hard part.”

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This includes ensuring vital information is available to employees in a variety of languages, including French, Spanish and Pashto, as well as opening the door for people from all walks of life.
All these factors create an inviting, accessible place to work for the people of New Haven.

“We’ve altered our hiring practices so that we’re a little bit more lenient in what we look for in background checks,” Negaro Jr. said. “Anybody deserves a second, third or fourth chance to earn a living.”

This story has been adapted from the 2025 Innovations Annual of Commercial Baking. Read the full story in the digital edition here.

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