- welcome to new day cleveland, i'm natalie herbick, and this is my copilot for the day, david moss. - i'm the navigator, that's right. we're on a road trip and it's gonna be a lot of fun. something a little different. - yeah, we're taking you all along route 42. and we're going to be stopping in places like parma, parma heights, middlebrook heights, a lot of places. - are you keeping your eye on the road? - i'm trying to, you better keep talking. i'm nervous, (david laughing) i should be 10 and two! - i just wanna remind you, that's right, 10 and two. i gotta tell ya though, this is the kind of road, route 42, that used to be the main thoroughfare all the time. so everyone used to travel up and down it all the time before they used 71 and some of the other highways. - yeah, and you know what,

but before we get to any of those places i want to know what kind of music are you gonna make me put on in the car right now. favorite kind of music, because we're headed to medina. country music is the deal, we're going to thyme square for some pizza. - let's do it. (upbeat country music) - okay, we're gonna get this party started. we're at a place called thyme square. did i get that right? - it's thyme square, dave, welcome. - okay, thank you very much. this is john, he's the chef. and thyme, it's t h y m e, right? - that's it. thyme square, two restaurants in one. we are two floors of entertainment here. we have fine dining upstairs and the open kitchen and pub downstairs. - that's right, so we're right on route 42, that's the whole purpose of this. and like you said, i've got all these menus here. i got a menu for upstairs, i got a drink menu, i got the pub menu. so this is the pub we're in right now. - [john] yes, it is. we specialize in wood fire pizzas, gourmet burgers down here.

our fine dining menu. we have our grouper, our scallops. - gotcha, so i was wondering, why does my back feel like it's gonna explode on fire right now? what's going on behind me here? - you're right in front of my baby over here, dave. - [david] look at this! - [john] we got our wood stone fired oven. it burns at about 600 degrees. - [david] it says 606 right there, right now, huh? - [john] yes, it is. - [david] how do you put a pizza together for this thing? - all right, let's do this. the pizza we're gonna do today is an underground pizza. it's never been on our menu, but it's one of our most sought after pizzas that we do here. - [david] so this is like for one person or two people? - this is individual pizza. - [david] okay. the angry cathy. - [david] (laughs) how did you get that name? - [john] well, my wife designed the pizza, and she would come down here and ask the cooks and the guys to make her this pizza. and one time she came down here and said that she wanted extra jalapenos on it because she was a little bit more angry today than normal-- - [david] oh, so it's a warm pizza with a little bite. - [john] yeah. so we're just stretching out our dough here. i got a little bit of

i'm gonna put this down. - [david] what's that? - [john] that's our jalapeno peppers on it. - the angry cathy, i like that. - [john] a little bit of cheddar cheese on top. put it right in. - [david] oh look at that. - [john] this oven is gonna cook that baby up super quick, make the crust airy, crisp and just delightful to eat. - [david] looks like it's ready, huh? at that baby, huh. - [david] that's like a piece of art. there a little bit like that. - [david] cause the hot air rises, huh? - [john] yeah. - [david] look at that. - [john] oh ho steamin', she's angry. - [david] angry cathy is hot and ready to roll. - [john] all right, this look great. we got one little touch here that we have to finish off with. - okay, look at that baby, huh. just gonna take a little bit of some butter with a little bit of garlic in there, just brush that. all right, and then

of a french fleur de sel, - [david] and there you go. - and we're done. - okay, i'm gonna have some pizza. - [john] wanna cut it. - [david] yeah, let's give it a shot here. - all right. - [david] okay. the journey continues, route 42. we're in medina, thyme square, thanks a lot. - [john] thyme square, thanks for coming guys. look forward to seeing everyone. - [david] oh, look at that little baby, huh, looking good. that's good. (upbeat music) (upbeat and playful music) - [voiceover] perfectly charming is mostly cottage style painted furniture. all the furniture is vintage and all of our accessories are a mix of old and new. there are seven of us in here. i have a great, great group

their own pieces, so everybody's always on the hunt for that perfect piece. if somebody's looking for a particular piece, we'll help them with that. pieces and accessory pieces, whether it's just a couple or you need a great shelf, a mirror, a frame, a lamp. we can help you with those. we're known for our good prices here. i don't wanna be an outrageously priced shop. i wanna be a good priced shop for our customers. i love being the creative end of it. i love the displays, the displays are fun for me. and i love the people and getting to know my customers. a lot of my customers have become friends. (music becomes less playful) we have a brand new shop that opened across the street

rustic and refined. it has a totally different feel than this one. - [voiceover] we sell repurposed, architectural, dark woods, more masculine oriented furnishings, older lamps, pieces of furniture, that nature. but really, anything that has a certain style to it and that we can also sell at a nice price for our customer. what they like to see are things that bring back memories from their childhood. the maps we have from school, the globes, an old lamp from the 1940s that they think about. maybe they had as a kid, or they were at grandma's so there's a lot of nostalgia attached to these items. there's just kind of a comfort that you have when you walk in. the first thing that you see are the brick walls. those are original, and also the tin ceiling is original. - [betsy] i love medina, we've been here for 25 years. i love the square, it's one

something going on here. and the small town mentality, it's just a wonderful place to live. (acoustic drums playing) - [natalie] our next stop along route 42 is right here in brunswick. and you're probably going to hear this place before you see it. why, because we're at thunder echo drums. jane, this has been your son's passion ever since he was a little boy, playing the drums, right? - yes, he has. he started in elementary school, at the cook school of music, and by the time he was 13 he had his first paid gig. but kevin had to relearn to play the drums. because, 20 years ago he was on spring break on commercial farm property, when someone cut a tree down that landed on him.

to metro health. he ended up in a coma for 75 days, persistent vegetative state, and he woke up. (somber, yet peaceful music) he had to regain movement, he was totally paralized on one side. he couldn't even remember what his name was. he had to relearn everything. - [natalie] everything, but the one thing that stuck with him in a sense, was his love-- - [jane] his music. - for music and the drums. - he would, he had a body brace on, because he had numerous spinal fractures as well, and before he was able to say more than a word or two, he would tap out rhythms on his body brace. from day one, when we brought him home, music has been the entire - [natalie] and he's making remarkable progress. i mean, you look

and for him, he not only plays, but he has created a type of drum that you have now wanted to share with the world? - [jane] yes, he put together one of these drums, a prototype, and started playing it at rehab facilities. and then he started doing club gigs again. and people would ask him "hey, where'd you get that drum? "where'd you get that drum?" so he said "hey mom, you know, let's try building 'em "and selling' em." so, we've been very fortunate. kevin has a patent on the trash kat, as we call it. - [natalie] the trash kat. as you can see, they look like trash cans, in a way. - [jane] yeah, they are, that have been converted into a legitimate drum. elton john's percussionist and rick springfield's drummer, and it's been on movie soundtracks with paul giamatti, - [natalie] are you serious? - [jane] it's been on soundtracks for keith urban and bon jovi. it's been on exhibit at the rock hall. - how excited are you to see

- i am very excited. i mean, this is something, i'm really so happy how it's happening now. - [natalie] and he's so talented. i would love to go over with you and maybe you could show me how to play a little drums? - i would love to show you. - [natalie] okay, let's do it. do you squeeze tight or not tight? - no. - not tight, okay. so this side too? - and then the same on the other side. and your finger is (mumbling). - all right, you're gonna show me something first real quick? - oh, we can find something. - okay, you go ahead. - here we go. (kevin plays) - me? - [kevin] one. - one? go. (kevin and natalie play the drums together) (laughs) yay, we did it!

- high five. - see, it's (mumbling). you're getting better. - i'm getting better and better. come check them out, here in brunswick. they can come and buy some great drums, right? - i hope so, i really hope so. - come see kevin. you will love him, you'll love this place, you'll love his mom too. thank you guys. (bavarian music) - i love these things, they look like frisbees or something. - [natalie] it's a taste of europe, when our road trip down route 42 continues. (bavarian music) at devry university's college of business, we're looking for what the companies you'd want to work for, are looking for: the go-getters. students who want to go places, in the business they're in now,

haven't even started yet. at devry we teach, what's been business-world tested. so if you want to learn today, and make an impact tomorrow- you're our kind of student. our kind of different. devry university's college of business.

- welcome back to new day cleveland. yes, i'm on route 42, i'm in brunswick. but thanks to sebastian here, i feel like i'm europe a little bit, right? - yeah, i think you're in europe in a few different countries actually. - and the name of the store is? - european specialty food mart. - it sounds better when he says it, doesn't it? i was looking at this, right here. it says cabbage soup. it looks a little thick, though. where's this from? - [sebastian] that's from poland and you just add water to it and warm it up, and it's ready to go. - yeah, that's terrific. and i saw a great idea for desserts too. i love these things, they look like frisbees or something, but - those are waffles and you fill them up with caramel or chocolate and

in 15 to 20 minutes, probably. - it's really amazing, this thing only weighs like, like it's like lighter than air, huh? - right. - [david] all these great noodles and stuff. so your food comes from all over the world, or a particular place in the world? - [sebastian] europe, from germany, from poland, from ukraine, russia, romania, serbia, croatia. - look at this. here's some wild mustard. this is polish, huh? - [sebastian] polish, right. - [david] so what makes this mustard different than like the mustard-- - [sebastian] it's the taste of it. - yeah, so if you've - [sebastian] yeah. - come from this country and you wanted a taste of home, this is where you come, right? - yes, yeah, pretty much, yeah. over here, folks. i think some buddies of mine made these over here. these pierogies, huh? - [sebastian] pierogies, yeah. they are made from our friends - [david] yeah. - [sebastian] the good thing about their pierogies and no msg, you just fry 'em in 15 to 20 minutes and you have the dinner all ready. - these are fabulous, these are fabulous. have to go all the way to parma. you're out here in brunswick on route 42, you just come here and check those out.

- and then i understand that really the big item here, the big specialty item is all the imported sausages and stuff. - right, yeah. we have, the best seller is fresh garlic polish kielbasa, along with smoked garlic kielbasa, slovenia sausage, hungarian sausage, like three kinds, serbian sausages, two or three kinds. - [david] and too bad about these things here, huh? baked with love. - [sebastian] right, that's a local lady. she bakes them for us. they are very, very good. - [david] what's this right here? - [sebastian] that's called halva. that's from, it's a dessert from sun flower seeds. - [david] uh huh. - [sebastian] different kinds with chocolate or with nuts or plain. - [david] so where were you born, what country did you come from? - i'm romanian. - [david] romanian? - yeah. - [david] that is great. so what's the best romanian item you have here? - i got few desserts, we have feta cheese from romania, to beer and wine from romania. - [david] beer and wine sounds good to me. - [sebastian] yes, yeah, yeah.

is very good, - okay, - [sebastian] different. - so place is called - food mart. - right? - [david] and what days are you closed? only the major holidays, like christmas or easter day, or you know. - [david] come out and see it's a lot of fun. thanks a lot, man. - thank you very much. - okay, we're gonna head down the road now, in crime, natalie, you know natalie? you'll get to know her - okay. - [david] check it out. (bavarian music) (vehicle motors) (quiet music) - our next stop here in brunswick is going to have you walking in and looking around and thinking, "okay, where do i begin?" well, thankfully you have irene here to help you out. we are at hollo's paper craft. this place is probably, anyone who loves crafts, this is like a dream come true. - oh yes, yes. they come from all over the united states, on a daily, we have out of

- [natalie] really? so we're standing in front on, right now, the paper wall. - [irene] of handmade papers. - [natalie] handmade papers. - [irene] we have five to six hundred styles of handmade papers to choose from. - [natalie] these are gorgeous. i, i mean, i'm looking at some of these. what all do people use these for? - [irene] our big number one seller is wedding invitations, believe it or not. we use 'em in the designs of our weddings. also interior designers use 'em. furniture making, lampshade making. people make jewelry, earrings. it's endless. - what about these two things? - ornaments, ornaments for christmas, yes. - how beautiful is that? - form of origamis and and we try to change our selection all the time, so every time you come it's different, you know, which makes it fun. just one wall, you have them - [irene] yes. - you have them in drawers. - [irene] we have 'em in drawers, we have other drawers, the tables are full, yes. - and this is just one room of this place too. so if you think you're overwhelmed, just wait. ("flight of the bumblebee") (voices in fast forward) so these are just a couple

- [irene] oh yeah, even this one was handmade paper - [natalie] wedding invites. - off the wall. - oh wow. - [irene] see that? yeah, all that's with the design paper. - now, my question for you in this, is these look so intricate and so beautiful, but i have a feeling that because of how you're doing this here, this is going to be a lot less expensive than going to somewhere else and purchasing them. - [irene] it's almost half of what they are on the internet. i just had a girl come in here and she priced it at like $900 and we were like under $300 for the same thing that she saw on the internet. cause we use our own paper. some things we do have to order, and some things do get a little bit more pricey, but if they stick with our paper and our pockets, cause we make our own, they'll keep their price way down. - i never thought i would see so many envelopes in one space. - yeah, we do have a lot. - [natalie] ah!

we have 'em by size, your business size, your square envelopes. we have a nines, eight eights, and eight sevens, which is a number one wedding invitation seller size. and so that's very popular. you can come in here and buy any envelope on this aisle for eight cents apiece, as long as they're in this back room. - [natalie] okay. - okay, cause we also carry other metallics. - and then are these sets - [irene] and then these - [natalie] that you have too? are sets that we make and you get 10 cards and 10 envelopes for 95 cents. and it's a quite a bit of a selection there. and we have-- - [natalie] what a steal! every color of paper you could possibly imagine, i think you guys have in this place. and this is the card stock room? - yes, the card stock room. this is where they come and buy paper by the pound. we have paper out there and this is all card weight, anywhere from a watercolor texture to a duplex. - so it's a little, obviously it's a little heavier. - yeah, 80 pound is an average. some are 65, this is all recycled paper, which has the little hair flecks in it, which a lot of

12 here by the pound, and our big color of the eight and a half by eleven. and you can mix and match anything card, $1.50 a pound. you're usually getting on the card stock about 30 to 40 sheets per pound, and on the paper about 75 sheets per pound. - [natalie] that's pretty - yes, a sheet like this - [natalie] you're getting a big bang for your buck. probably weighs out about about three and a half, no more than four cents. that's pretty cheap (chuckles). - this place is really remarkable. you feel almost, like i said, overwhelmed when you come in, but she'll help you through this. i mean, you have schools coming in here. - oh yeah, schools, churches, just everyday parents and kids' projects, we're big with that, card making. little bit of everything here. - [natalie] i don't know about you, but i think we just saved a lot of people a lot of money, by making this stop here. at hollo's paper craft, come check them out in brunswick. - yes, usually they start with a small basket when they come here, and they end with a

(both laughing) (peaceful music) - [voiceover] over a hundred flavors of cupcakes and over 200 flavors of the cake balls and pops. - [natalie] we are stopping for sweets in strongsville, when we return.

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- if you're looking to satisfy your sweet tooth along 42,

a pit stop, right here at the cute little cake shop. janet, your place - [janet] thank you. when you come in here and you don't wanna leave. it's so darn cute. - it has to be cute, it's the cute little cake shop, so it has to be cute, and it's little. - i love it. i love how you have and you have some of your prized possessions right up here in this front case. - [janet] yep, um hmm. our cupcakes and our cake balls, every day of those. we make different flavors of over a hundred flavors of cupcakes and over 200 flavors of the cake balls and pops. so, every day it's different, it's just always a different flavor every time you come in. - it's a tiny little place, obviously. - [janet] yes. - so adorable. so how do you guys, how do you manage to get the product out there day after day? i mean, how many of you are working? i know your mom's here helping you out. - [janet] yeah, mom's here, and then we have about three or four girls in the back, just depending on the time of year. so we make everything here on site, everything's still made in small batches, everything's made from scratch, so we do everything right here in our kitchen. and we get it done. sometimes it takes 16 or 17 hours a day, but we get it done, depending on the orders we have. - i don't know how you do it. so these are just some of the cute little things that you have here.

what are these? - [janet] these are our jumbo smores treats. it's actually a giant marshmallow underneath there, covered in chocolate and graham crackers and a white chocolate drizzle. they're delicious if you like smores. - and then you have everything from, i see popcorn here. - [janet] chocolate popcorn, we've got potato chips, pretzels, little salty, little sweet. we have our chocolate oreos, everything here. so a little something for everybody here. - [natalie] and then i love how people, can they actually can rent from you. - [janet] yes, we offer a lot of display rentals, so we do a lot of those for weddings and larger events. they're expensive for people to buy, so we do a lot of these for different events. we'll come set 'em up for people. it always looks pretty, just a nice touch for any event. - [natalie] i'm sure you make everything look just so scrumptious. - [janet] yeah. (laughing) - that's what they're drawn to when they're at any event. - [janet] exactly. - the best part, probably though about this place, is right over here. - [janet] our cupcake bar. - this is your create your own cupcake bar that they have. - [janet] yes. - so are we gonna create one today? - [janet] we can sneak around, yeah, we can create one just for you, you can pick out whatever you want. - so i need to start with step one. and i need to choose my cupcake. - choose your cupcake, so we have chocolate or vanilla, that's pretty simple. - [natalie] okay, chocolate or, i'll go with vanilla. - [janet] vanilla. - [natalie] yes.

that's our next step. - [natalie] oh chocolate, vanilla, peanut butter or cream cheese. what do you, um, (janet laughing) i'm gonna stick with vanilla again. - [janet] vanilla. - is that okay? - [janet] hey, nothing wrong with that. - mm 'kay. - [janet] basic flavor. - [natalie] and then toppings are last. - [janet] toppings are last, you can pick up to two different toppings here from all the different toppings that we offer. - [natalie] hmm. - [janet] there's peanut butter cups, butterscotch chips, reese's pieces, cotton candy, - [natalie] i would love, i actually want some of the, whoa, snickers. - [janet] snickers, gotta get a little snickers. - snickers! and, - [janet] or you could do two scoops of snickers if you really like that flavor, but yeah. - [natalie] do, you know what, well let's change it up, let's add some pecans. that might not, that's kinda crazy, but i like pecans too. - [janet] yeah, little crunchy. - [natalie] i like the crunchy aspect of it. so, i'm sure kids especially, families come in, - [janet] kids love it, yep. we had some kids come in today already, it was a snow day. we had a lot of kids come in, they wanna come and design their own cupcake. they can do any creation that we have here, and we have some different ones. so yeah, kids love to come in and do that. and we have take home kits too, so if they actually wanna do this part themselves, we'll pack it up all up for them in a little kit. it's a good activity

or for a kid's birthday party. so yeah, it's a lot of fun. - [natalie] how cute is that? so i'm sure with the fact that you guys and there's a lot going on, if people want they need to call you in advance. say call us in advance, the more notice the better, just because we do do a lot of events and weddings, we wanna make sure we can get that into our schedule. - [natalie] that looks delicious. - now i'm not gonna do it as nice as our decorators this is your own creation. that's the fun part. - [natalie] it's my - [janet] it's not about the look, it's - [janet] about the flavor. - [natalie] what it looks like, what it tastes like, gonna be phenomenal. - [janet] exactly, right? and then we always put it in a little container for people. we mark it with whatever toppings they got, so whenever they get home, they know whose is whose. - [natalie] so don't worry, when you're on the road, and you need something to go. - [janet] pick one of these little ones up and there you go. this travels really well. come get your sweets at the cute little cake shop. (country music) # - [voiceover] and that is fresh grape juice, that's coming directly from italy. - [natalie] up next, the place where you can make your own wine or beer. (country music)

we're heading north on route 42, and our next stop is strongsville. it's a place where you can make our own wine. - [voiceover] the brew kettle is a brew your own beer facility and smokehouse style award winning barbecue restaurant. we also have our own line of beer that's available in giant eagles and other grocery stores, as well as certain

in the cleveland area. - that's hot, that's hot! whoo! - [voiceover] you wanna brew your own beer, you call us, you make an appointment. - ah, it's like giro bread. it's probably one of our better beers. it's very well balanced. - [voiceover] you come in and our beer coaches will coach you through the beer making. you'll have somebody who can answer questions a clipboard with all of your instructions. - [voiceover] all right, looking good. guaranteed 72 22 ounce bottles. the food here is delicious. we have award winning smokehouse barbecue style food, we're famous for which are smoked and then grilled. brew master steak which is to die for, and delicious ribs as well as something for vegetarians. we've got a delicious portobello sandwich as well as a vegetarian burger. we also have a small suburban winery and make your own wine studio. you can come in and taste wine, you can come in drink wine, buy wine to go, or you can make wine with us.

and that is fresh grape juice, that's coming directly from italy. i'm gonna offer this a prayer or a blessing. i'm gonna tell it's gonna be delicious and people are gonna thank you fox 8 for being here today. we made some incredible, delicious wine today. and these little yeasts are gonna go to it and make us some fabulous barolo with the nebbiolo grapes we just used and grape juice. what we have here in our nursery is all the wines that are currently developing. we have about 70 different types of wine and so each of the wines in this room were made by a customer or were made by me or one of the other wine workers here. all sorts of different styles of wine. the best part about making your own wine is the joy that you have in every bottle that you drink. our wine is absolutely delicious and you'll have to stop in now to taste some and see for yourself.

(soft venician music) - you are going to need to take a pit stop for fuel, right, and i'm not talking about i'm talking about for your tummy. we are here at santo's. he just brought down. thank you very much. - [voiceover] you're very welcome. - this, ray, looks so delicious. - thank you. - [natalie] traditional italian that you got going here. - ah, it's traditional and, you know, personal touch of things that we've acquired as we've went along here in our 40 years of business. ss. your parents start this? who really got this going? - well, 40 years? well, yeah, i guess, yeah. (natalie laughing) my mother and my father. these are, majority of these recipes that we use are my mother's original recipes, unaltered.

a very large rolling pin, and if we ever change anything, she'd, she'd come and - [natalie] you'd be in - [natalie] deep trouble. - exactly, exactly. - [natalie] so, and i know that this is a place have stopped at here and there. michael simon used to be a regular all the time. - umm hmm, michael simon and the browns in the old days, back in the 80s all the browns players would come here, you know, they lived right up the street in the islander, so they'd all stop here for dinner. - [natalie] so you know this is some great italian food. what did you bring i saw the pizzas the second he put them down, and i about lost it. that looks phenomenal. - [ray] that's our traditional pizza, that you can get every day of the week here. that's our homemade sauce and our homemade dough with normal toppings, pepperoni, mushroom and sausage. the other is one of lenten specials, which is a shrimp and broccoli alfredo pizza. this dish, also part of our lenten menu, is a beautiful compilation of shrimp and scallops, spinach, garlic and all, and our homemade red pepper pasta. - (sighs) so, your ribs too, they look delicious.

- is that a half rack there? - that's just a, well that's like a lunch portion right now. i didn't wanna overwhelm you with too much food here. - you, you can, let me teach you a little something. - natalie is going to eat all of this, she promised me. - [natalie] i am going to eat all of it, and you can never overwhelm me with food. that is one thing, as a woman, don't worry about that with me. - [ray] that is a baby back rib. it is marinated and then it is slow cooked for like three hours before we grill it and put it on the plate for you. and it falls off the bone. when you taste that it's gonna be awesome. - the food looks absolutely delicious. - [ray] thank you. - i have a question though. the name is santo's, - [ray] correct. - but what's your full last name? - santosuosso. - so were you just thinking it'd be too hard or how did we get the abbreviated form? - well, at the time, we started in fairview park and it was the little envelope kinda size of a space. and the name would have covered three stores, so we cut it down to santo's. - (laughing) so isn't it funny to find out how, why things do get condensed or how things change as far as the name goes. that's, and the wine is also another big seller, i think, for you. - oh absolutely, yeah. - because when you come in here you're going to get

what i've come to find are not typically gonna be racked up like you find 'em at most restaurants. - [ray] well, we kinda shook up the industry a little bit, because we figured that when you walk into a restaurant and you pay three and four times the bottle price of a wine, it's kind of an uncomfortable situation. our guests, i'd like to give them a great bottle of wine and have 'em pay, maybe the minimum retail, plus a few bucks. - see what i mean, see what i mean? okay, so where do you think i should start? - oh, i think you should probably taste a little bit of that first. - i'm gonna go with the pasta. santo's, middleburg heights. but you have several different locations that people can also check out, all over the cleveland area. you might be, i already said that i think you guys should start expanding even further. - well, we've done that, and we've done it by the fact that as our family has grown, so has our restaurant. my brother george has a store in medina. my brother michael has one in strongsville. my nephew dominic has one in fairview park. all right, i'm gonna taste this. can i get this plate at all of the locations? - [ray] uh, actually,

- you gotta come here. - you gotta come here for it. thank you so much, ray. here we go. - [ray] enjoy. bon appetit. (venetian music) - okay, do we have everything out? i swear that you keep bringing more and more and more. - [david] when we return, join natalie for a german feast. dinner, drinks and dessert.

welcome back to our roadtrip travelling down route 42. ready for something sweet? okay, we're pulling over in parma heights. (doorbell chimes) (peaceful music) - [voiceover] samosky's home bakery is the place you come to when you really want that taste of home, that traditional pastry a parent or a grandparent baking years ago. and we try to keep up those old fashioned traditions in our homemade pastries every day. - [voiceover] okay, can i get ya anything else? - [voiceover] the bakery was founded in 1910. of eastern european traditional pastries. we make kaloches, hungarian nut and poppy seed rolls, strudels, angel wings, we also do seasonal items,

with the different periods of the year. (pounding dough) our bakers, very hard working, dedicated individuals who put love and pride into absolutely everything they do. - yeah, this is the revolving oven. i could fit 20 sheet pans in here. - [erika] we have very little automation back there. everything is shaped, formed by hand. they put their love into everything that they make back there. casado cupcakes is pretty much our homemade yellow cupcake. we center out a little bit of the center, put a very delicious bavarian cream and strawberry filling in it, and top it off with our very good, homemade vanilla butter cream. we are not a custom cake shop. we do however, provide cakes on a daily basis for people who just want, have a taste for a little cake, don't want a lot of

or someone wanting to surprise someone at work with something small. we do tiny little cakes, which actually only have two to four servings in 'em, and we do a little bit larger ones that have five to eight servings also. we do make cookies, we also make small pastries. something that's been popular. we offer a variety of eight different small pastries that are arranged in a box, very convenient for any type of a gathering. (mixer running) our specialty bread is a polish houska bread. some nationalities refer to it as pasta bread. it's a sweet egg dough with golden raisins and cherries in it. - [voiceover] okay, what else can i get for you today? - [erika] the best part is the people coming in the door, sharing their memories. someone who walks in the door and says that the aroma takes them back to being in their grandma's kitchen or tasting that homemade fresh pastry, that reminds them of someone

or even their own home baking. - [voiceover] is that it? - [voiceover] that is it, thank you. - you have a wonderful day. - you too, thank you. - thank you. (customers chatter) (bavarian music) - i love my job, and that is no secret. but there are certain stops that we make that i get extra excited to be at and meet some wonderful people, and this is one of them. if you wanna have a good time and you wanna have some great german food, you have to come to das schnitzel haus here in parma with branka and her awesome husband over there, goran. say, wave to the camera buddy. - [goran] i'm here. - (laughing) i'm here. - [goran] hello. - so, we're downstairs, branka, in the basement. this is where a lot of things come to life, huh? - yeah, that's all cooking and

and we start every morning with fresh bread. every single morning i'm here to start my bread, every single day i come. and then from here i move to kitchen upstairs and start my soups. - so you and your husband, you work closely down here together? - so, we've been partners for many, many years. over 25 years, yeah. - and there are times when you go at it with each other down here because you guys, i can tell you guys have a lot of fun. - we do, we do, yeah. - [natalie] how long have you had this place? - [branka] uh, 10 years. - [natalie] and what made you, i mean obviously you feel like people just need some german food in their life, right? - [branka] so we did, we moved to ohio, 2000, from germany. we lived-- - [natalie] from germany. - [branka] from germany, we lived in germany for close nine year, nine years. (hammering) so i start cooking there, german food. and i really like it, what i am doing. - [natalie] so people are

when it comes to the food you're making here. - [branka] yes. - [natalie] so the bread, fresh every day. - [branka] every day. - [natalie] and what's, what's goran doing over there? - [branka] uh, he makes sausages and bratwurst and all, he's a butcher by trade, so all meat and all prep is done by goran. - come here, will you come over here real quick please? i wanna (laughing) these two are such amazing personalities. i feel bad because i'm not talking about your food because i love you guys so much. do you love doing this every day? i mean you get up every day and you're in here making this food. i start with this every day when i love to do it. oh, see you can see what i mean. (laughing) i like to do what i do. - (laughing) you like, so you like to make it, but then you like to eat it too? - yes, yes, i love it. - so when people come in here, what's the feel that they get? you guys seem so friendly. the upstairs environment's just real welcoming. - [goran] because this is our life,

family, all my employees. they enjoy it with us and we have lots of fun every day. - you guys are gonna love it. so you're gonna cook up some of your traditional plates, some of your favorites that everyone loves. - yep, yep. - and we are gonna go upstairs and we're gonna taste test a little bit of these. am i allowed to taste some samples? - you can taste anything. anything, everything is made in the house. (chatter in the restaurant) - okay, do we have everything out? i swear that you keep bringing more and more and more. i don't what half of this stuff is. what is that? - this is the, mug. - [branka] mug. - that's a mug? - stein. - this is my mug, i drink something with my friend. (claps and stifles laughter) this is hans, this is miller. and my name is goran. - you drink out of that? - (laughing) yeah, why not? - why not? (all laughing) see what i mean, you have to come. i love these guys.

- [goran] yeah, all day. - that's what you need, you need one of these big you got a beer in a boot. - [goran] this is branka. - do you drink out of that one? - no, i don't. - [natalie] okay. - i (laughing) i wish. - [goran] she lying. - so what, she's lying. (all laughing) what do we have on the table here. what's this? das schnitzel haus some schnitzels. so like we make at least 10 different toppings, schnitzel is just the cutlet. different toppings makes different names. - i wanna try this one. - [branka] yeah. - this is the turkish one you said? - [natalie] whoops! - turkey made from turkey. - so, what. (goran mumbles) he's stealing my beer. (laughing) why, now neither one of you are german, right? - [branka] no. - you can't drink - when you're working. - so, why did you want to do german food? - [branka] so, we grew up on german food. like, living in germany, yeah that's when we start cooking, - [natalie] whoa. - yeah, and actually schnitzel it's like all through europe, it's not-- - [goran] i told you. - [natalie] it's so good. - ah, i'm glad you like - it's my wife's biscuit, she make this. - we might need to wrap

i need that big tall boot of beer. (all laughing) - [goran] okay. - [natalie] well, i can't eat all of this alone, so we need you to come and help me out. come and enjoy the wonderful food here at das schnitzel haus. make sure you see these two and say hello to them when you're here. and they'll probably let you have a beer with them too, right? - oh yeah, yeah. - you'll do it up right, in one of those. i have more of these. (laughing) - for his companions, yeah. - [natalie] i don't wanna leave, i love you guys, i don't wanna leave. thank you so much. - ah, thank you. - all right, you wanna dig in with me? (bavarian music) (customers chatter) - look at this, i'm sorta digging this too. - [woman] yes. - what's the story on this? - [natalie] a little something for everyone on our last stop on route 42, that's coming up next. (traffic noises)

- [david] are you ready for something different? this is something different, it's the name of the store, it's on route 42 on west 25th street and this is koula. how are you? - [koula] i'm doing well, thank you. i gotta tell ya, i go to a lot of places o like build up the place a little better than it is sometime you know.

different is pretty cool the minute you walk in here. i like the climbing man thing. - [koula] i love them, yes. they're interesting. - [david] so this is a gallery of unique items then. - [koula] yes, it's very eclectic. - [david] something different? - [koula] oh yes, absolutely yes. - [david] no, there we go, okay now i'm getting the something different kind of thing. so i notice you have a lot of things that are made from metals. - [koula] we do have metals. these items, the male figures, the gentleman's name is steven yarborough. he's originally from oklahoma and he now designs for a company in texas. and they're very popular, very, yes. - [david] i see a lot of great stuff here. - [koula] yes. - like i was looking at this. this look like something - [koula] they're great. - something old, but it's not. - [koula] it's not old. it's a reproduction. it's a, you can hang your coats, towels. - [david] yeah. - they're very popular. these are all hooks. these are really cool also. - this is a hook. - [koula] yes. - at first i thought it was a door stop when i saw it. - [koula] yes, i know. - you know like, yeah. - [koula] but, they're really cool and it's great for parmanites. - [david] oh, i like that very much. you know, and we're looking

but then i see a lot of different types of items, like this is wood. - [koula] yes, it is. it's a cutting board with two dipping bowls, which make a great gift. - [david] that is a great idea, huh? - [koula] yes, yes. - [david] and then another thing caught my eye over here, - [koula] yes. - this collection of prints. i saw one in here that was really unique. it looked like the hope memorial bridge. - [koula] oh yes. - [david] yeah, that one. - this is by ron hennings. we have the original painting, david, on the wall. it's oil on canvas. yes, it's wonderful. he's a great cleveland artist. he's been with us for 31 years - [david] 52 bucks, i mean that is a great price for that too. - [koula] yes, yes. - i like these items too. kitchen towels, i can always use those. - [koula] oh, you can. they're flower sack towels. - [david] wow. - [koula] yes, and they're lovely and this is mary lake thompson and now her daughter's designing. she has a different style, but they're great. this is my favorite. - [david] okay, then we go to jewelry here. - [koula] yes, we have a very eclectic collection of jewelry, hand cast glass and sterling.

we have, oh there's so much. skull rings of necklaces. - [david] we're not even scratching the surface here. i'm a bowl freak, i love bowls. - [koula] oh it's beautiful. - [david] that is a beautiful bowl. - [koula] yes, it is, it's beautiful. - [david] trimmed in, trimmed in metal. and then we have the scarves. so how would you describe the range in terms of price of things you have here? david, we go from low end, medium to high end. we have something for everyone. - what are these things hanging on there. - i know, earrings. - [david] really? - [koula] yes, george came up with the idea for the display. - [david] so george is like your partner? - [koula] he's my partner in life and my business partner, yes. - [david] well that's a good kind of partner to have, huh? - yes, it is, it is. - look at this, i'm sorta digging this too. what's the story on this? - [koula] those are, it's talisman. and they have different images, cutting boards, spoons. we sell a lot of talisman. - [david] well okay folks, we've only scratched the surface here. i could spend all day here checking this stuff out. - [koula] thank you. - koula, it's a beautiful place. - [koula] thank you. - i really like it. lorain and west 25th, it's

door to the restaurant called town hall, right? - yes, yes, two doors down. - so if you know where that is, you know how to find koula. okay, thank you. - [koula] thank you. thank you so much. something lovely and something different. - thank you, thank you. (upbeat country music) - are we there yet? - we're almost home. - i have to go to the bathroom. i'm hungry. - i don't know if i can take, i'm glad this trip's over. i don't know if i can take him in the passenger seat that much longer. (both giggling) - we've had a terrific all the way down route 42 from medina all the way into ohio city. and i love the last place, that was something different. what a great little store. you know, i've been past that store a million times. city a million times. i've never noticed the store, it's been there a while. check it out, you're gonna love it. places we introduce you to. and if you have any more suggestions for us, you can always send them to cause there are so many different places - okay, where we going

i'm taking you home, putting you in your own car. - (laughing) okay. i'm david moss. - and i'm natalie herbick. - and we'll see you on the next - [david] drive safe.

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