For sophomore Enzo Wolff de Tourreil, the chocolate industry has been a constant thread in his life. He started learning the craft as part of his mom’s business, The Chocolate Garage.

Now, he helps his stepdad run Lonohana Estate Chocolate on the island of Oahu in Hawaii. With extensive knowledge of both Lonohana’s history and the creation process, Wolff de Tourreil’s role varies as a young chocolatier. On the island, he turns cacao beans from their farm into the finished chocolates sold in their stores, leads exclusive factory tours and guides guests through flavor profiling during tastings. His usual recommendations include Salted Milk, Cardamon Milk and Passion Orange Guava.

“What’s helpful about working with (my stepdad) and just being there as part of the family business is whenever he has to do something special and needs an extra pair of hands, I’m able to go and assist,” he said. “I can also just fill in for people when they’re out, which is very useful because usually they don’t have someone to do that.”

He may not have a formal role at Lonohana, but his family ties give him the opportunity to create unique bonds with his co-workers.

“You can convey to your parents, who are the owners, basically what the workers want and what they would be afraid to go and tell the owners directly,” he said.

Wolff de Tourreil often returns to Oahu every other break or for half of the summer to see family and help out at the store.

“It’s nice to know that I can always go and work without having any commitments of always being there,” he said. “That’s the nice thing about not having a traditional job — it’s that you can just show up when you want (and) leave when you want.”

Lonohana’s mission is one that Wolff de Tourreil prides himself in and a key reason for why he enjoys working there.

“It’s regenerative agriculture because we source cacao from our farm on Oahu using sustainable practices and good working conditions,” he said. “It really fosters a sense of community and pride, and I’m proud to be a part of (Lonohana).”

The rich smell of coffee and fresh Turkish pastries greets sophomore Melike Serbest the moment she steps into Oklava Cafe. As the morning crowd begins to fill the store, she ties on an apron and takes her place behind the counter,
ready for another weekend shift.

For Serbest, Oklava is a family story. The cafe is co-owned by her uncle Aziz Asla and partner Elif Asli Uzun. They both opened the downtown store to bring more authentic Turkish food to Palo Alto. While carrying plates of authentic dishes
that range in flavors from sweet and airy to savory and flaky, Serbest has discovered a variety of new tastes from her heritage.

“I’ve been introduced to a lot of Turkish desserts,” she said. “We sell things that I didn’t even know existed before. To name a few, there’s muska shape, diyarbakir burma, shobiyet baklava and halep burma.”

Weekend mornings at the cafe are Serbest’s intentional scheduling choice to help her balance school and work. While juggling both activities was difficult at first, she found a routine that lets her manage the responsibilities efficiently.

“I spend my weekdays trying to finish all my homework,” she said. “That gives me time on the weekends to work.”

Serbest had wanted to work alongside her uncle since Oklava first opened in 2023. When she started the job, the family-run aspect made the cafe feel welcoming rather than intimidating.

“I felt less pressure,” she said. “I think part of the reason was because my interview wasn’t really formal. I was introduced to the manager and then just started getting taught how to do things.”

The cafe attracts a diverse customer base, whether its regulars and newcomers or those who come to reconnect with the flavors of home.

“Some people come to just sit down, get coffee and enjoy the feeling of the cafe,” she said. “Some come to try Turkish food, and some come because they miss the Turkish food from their homes.”

That sense of community at the cafe has led to strong relationships between her and the customers, according to Serbest.

“I see some people every week that I work,” she said. “Some customers even gave big tips or presents during Christmas. It’s nice. It creates a feeling of community.”

Sticky-sweet air wafts through the Sunday farmers market as glass jars of honey bask in the morning sun. As shoppers weave through various produce stands, senior Rachael Rickling can be found twisting lids shut, loading the honey into bags and answering customer questions for the family business her father started: Dave’s Backyard Bees.

Originally started as a hobby of hers during the COVID-19 lockdown to both cure boredom and get his kids out of the house. What started from a single beehive in their yard blossomed into 150 hives across the Bay Area. The products are now available at local farmers’ markets, as well as at DeMartini Orchard and Country Sun.

“My dad is the head beekeeper and he takes care of all the news and getting honey,” she said. “Then my siblings (and I), and whoever else he hires, help sell the honey and package it into the different things that we offer like beeswax, candles and fresh honey on the comb.”

Once the honey is extracted, Rickling fills and labels jars, packaging and packing orders. Additionally, she helps out her dad at weekend farmers’ markets in Palo Alto, Cupertino and San Jose.

However, with a part-time job of her own as a Winter Lodge employee, Rickling has to compartmentalize her time between helping out with the business, her own job, school and extracurriculars.

“I tend to only work long hours for my dad’s business on the weekends, which is when I don’t have schoolwork or skating,” she said.

Over time, Rickling has seen a big change in her dad’s attitude towards work since Dave’s Backyard Bees took off and is very proud of the progress they’ve made. She plans to continue to contribute to the business in the future when she visits from college.

“The best thing I’ve learned is to follow your passions no matter what age you are,” she said. “Before this, my dad worked a boring office job for decades before he started beekeeping. But he’s much happier now and actually enjoys his work, which I think is important.”