lemonis: i'd like you to try the salted caramel. can you taste the salt and the caramel? the salt. woman #11: i would blue ball it. lemonis: you'd blue ball it. okay. ♪ man #5: don't quite get the caramel flavor. lemonis: okay. woman #12: this just taste like marshmallow. lemonis: we had some feedback on the salted caramel. it either wasn't salty enough or it didn't have enough caramel. sam: i wonder if the salty caramel trend is dead. lemonis: no. it's not. that's like saying chocolate is dead. -sam: okay. -lemonis: it's not. yours just isn't good. if it's our number-one seller, we have to get it right. sam: i think sometimes people think i'm angry, but i'm not an angry person. i'm determined and i'm aggressive. [ intense music playing ] ] it's here, but it's going by fast. the opportunity of the year is back: the mercedes-benz summer event. get to your dealer today for incredible once-a-season offers, and start firing up those grilles. lease the gle350 for $579 a month at your local mercedes-benz dealer. mercedes-benz. the best or nothing. ♪ lemonis: the salted caramel i

. >> we have the salted caramel brownie and chocolate chip cookie dough. >> you keep it classic. >> we little bit decadent here. >> on a day like today when it's hot and steal me outside it's perfect for ice cream, right. >> we're out for the wawa welcome america festival. we'll be out this week. we're doing the movies tonight. yeah, going to be fun weekend and we're looking forward to it. >> what's your fan favorite? >> i guess the chocolate chip cook company dough. it was in zagat magazine. >> i like that you have three spoons in there. >> exactly. i was looking out for you guys. >> brandy, get over here. >> what's your favorite? >> my favorite is the chocolate oreo. i'm a chocolate lover. >> you're chock lot lover. >> i'm not. >> so i think you would love the salted caramel brownie. >> i really do. >> perfect. people can find you where? >> well, street festivals leak i said we're doing the wawa block party up the street on monday. and we'll also be at the fourth of july festivities but you can find us around west philadelphia. we're west philadelphia company. our ice cream comes fro

. >> salted caramel sunday. >> captain crunch and strawberry and waffle fries, we have orders and weot accuweather forecast we'll let you know when the relief is on the way. we have strawberry four. >> dinner. >> is there a treadmill around there? >> they are not worried about that right now. >> thank you melissa. >> time for a check of the "action news" traffic report. lets go live to matt pellman. >> we want to hit the bar, dairy of course. we have a bunch of issues and down the shore now a crash brought down a pole and wires on route 9 in dennis township by the ocean view veterinary hospital. stay on the parkway or route 47. and big problems this afternoon coming out of delaware into pennsylvania, a box truck fire on the northbound side of 95 near the state line, that is still taking out the right lane, causing huge delays out of wilmington on 95 and 495, if you come from say newcastle take the bridge to the commodore barry bridge and you'll miss this mess from the state line from delaware to pennsylvania. >> here in westchester it looks like the accident at high street at 202, is

petros: i think the sea-salt caramel is really nice. our ouzo piece is excellent.ood. meg: i've never tasted anything quite like that. petros: what i wanted to focus on was the fact that we can customize anything for you. we can even put your logo imprinted on our chocolate piece. pantelis: so this is a coconut curry. meg: i love curry. i love all the variety. -tim: love it all. -ross: that's great. meg: oh, my gosh. that's amazing. lemonis: yeah. zoe: what can we do to get your business? what is something that you would like to see from us? meg: we're always looking for brands that have recognition or a key differentiator to bring onboard. i think your heritage and how you came into this business is actually something that really differentiates you. the more you can share that with people through the product, through the visual identity of your company, i think the more it can be a strength for you. zoe: can we leave here today with a handshake that we will develop a program for you guys? meg: we would love to see the program you have to offer. zoe: thank you very

sea salt caramel. red velvet. the company's founder, justin wolverton is here. >> is that it? lawyer. how did you get into ice cream? >> first, i was a lawyer. so i had to escape. that's the first thing. >> yes, yes, you needed a break. >> and then, for me, it was basically sugar was the culprit. i couldn't eat a lot of sugar. i tried to make a stevia ice cream in my home. from there just ran with it. >> you could eat a whole pint. >> i could never not eat a whole pint. but it was -- whether it was the full-cali stuff or not. >> are you going to be making gallons soon? >> is this meant to counter muffin top? >> that's your new campaign. only 10%. >> can we use that? >> yeah, if i find myself having to wear man spanx after this, i'll call you. or my lawyer will call you. thank you very much. delicious. appreciate it. >> thanks for watching, everybody. have a great sunday. >>> george has a big show. an exclusive with sarah sanders, the new press secretary. we'll see you tomorrow on "gma." an exclusive with sarah sanders, the new press secretary. >>> 63 in half moon bay. quarter

>> 100 blue-and-white lollipops, 600 salted caramels, and 100 dark cherry cordials, and they want ited tomorrow. >> nuh-uh. >> yuh-huh. >> pete, can you make 300 lollipops on tuesday? >> let me figure this out. [groans] >> what i need to know-- is this doable? >> i don't think that's possible. we're gonna need extra manpower to get this done. >> it pains me to turn down an order. >> i know. >> we have to find a way. we have to find a way. >> you guys have had to have large orders like this before, right? >> not-- >> yes, we have, but usually i have time. >> do they have a shelf life, the lollipops? >> they got a long one. >> they have a shelf life? >> super long. >> so then why don't you have an inventory of them? >> i can never get ahead. >> we'll deal with the issue of not having the inventory on hand and the people to make it, but right now it's all hands on deck. we have a $2,000 order. we have to get it done. all right, well, we got a lot to do. let's get working on this. >> butter hot. >> stick it in the center. >> okay. >> wrap it over one side. >> dane, so why don't we jump i

we're blessed in the west with a lot of wine salted caramel whip, strawberries and blueberries that arebutter milk shortcakes. >> what's not to love. chef, 18 restaurants. how how do how does a man go from no training to 18 restaurants. >> you're married to a chef. it takes a brigade. >> he can't do anything by himself. >> it takes a brigade of people. so that's how you end up doing it. our model and company is deliciousness served with graciousness every day. get up and show up and be preblts. that's what we do and that's what comes across in our restaurants. whether it's the humble pizzeria or the dahlia restaurant. >> you had no formal training. first let's start. where did your love of food come from in. >> an that's kind of classic scenario. i remember clearly coming down into the kitchen when grandma was visiting and she would have the german sneken or german pull aparts rolled out on the kitchen table. i'd beg to help. she'd let me spread the butter and we'd warm it up with that toasty yeast dough. that smell to this day when i make schnecken, i can visualize and form the process

gelato and put it inside. >> my favorite flavor is the sea salt caramel. >> is it?cts the flavor and gives it this beautiful consistency. you can dip it in any toppings and then have a bite. we have made it also with some macaroons and using our sicilian pistachio as well >> so pretty. >> yeah. >> it seems to me you guys are an overnight success. >> yeah. >> your brand kind of came to my awareness a couple years ago and i see it everywhere. >> we're a many-year-old overnight success as i sometimes describe it. we have about 40 flavors. we source our ingredients from around the world. this is a float that we made. >> nonalcoholic so i can have it. >> yes. >> this is using sparkling apple cider. adults can add a little champagne too. make it a real cocktail. >> thank you very much. >> over to you. >> you may have eaten a thousand dollars worth of ice cream throughout your entire life. here it is all in one sundae. joined by david and nick, guys, first of all, how do we get a thousand dollars into this here? >> you know, it's for a special occasion. you have to let us

vegetarians and vegan ice cream is gaining popularity with meat eaters and salted chocolate fudge truffle and coconut caramelre new flavors go. to cbs money watch.com for more. >>> time now is 5:49. still ahead, what bird watchers are hoping to catch a glimpse of in the east bay. >>> good morning. welcome back to kpix morning news. 5:52. if you could stop whatever you're doing and take a look at this. welcome to your independence day. july 4th, 2017. this is the official sunrise in the mount vaca area. and clear skies inland. we have closeup cloudiness and talk about the low clouds, and the fog and the effects on your fireworks forecast coming up. and ann, isn't that gorgeous? >> so gorgeous. thanks, roberta. >>> a plus-sized model is getting a lot of praise online for confronting a man who fat shamed her on a plane. natalie was flying from dallas to los angeles when she caught the man beside her texting comments about her body. and she snabbed photos of him. once the plane hit the tarmac, she confronted him and asked this. >> are you a doctor? >> let me ask you something. >> are you a medical professional?

carmicha caramel sea salt ice cream. >> hoda. >> okay. >> a big old pile of buttery mashed potatoes. hot butterred biscuits. >> mama. >> and a big old slice of chocolate cake. and i would have some of carson's ice cream. i'm lactoseintolerant. >> roker is doing to have a steak. >> 2 1/2 inch bone-in rib-eye. you've got to have creamedte fr cobbler. >> i'm obsessed withstole in tht fancy smancy place. >> what do you want? >> all the fixings on top, sour because why not. for desert bread pudding really hot. for appetizer bana bread. >> because why not? >> all right, savannah. >> i love pizza. really good. not like the average pizza, really good pizza. sausage and mushroom or something. >> thick or thin. >> thick. lots of cheese. this doesn't go together but i would want french fries. you mentioned biscuits and i was like can i have biscuits, too. >> carbfest. >> chocolate cake, brownie sunday. >> apparently you want to nibble on a 2-year-old photo of your self. >> that's before i ate that stuff. i was thinner again. let's go to author and w

like these you a grau tin potatoes my wife makes, bread and butter, then thailand cream and caramel sea saltlast meal. >> talk slow. >> kfc, crunchy dark meat. i would get a big old pile of buttery mashed potatoes, hot buttered biscuits and a big old slice of chocolate cake and i would have some of carson's ice cream. i'm lactose intolerant but it's the last meal. >> doesn't matter. >> what the heck. >> roker, i said roker will have a steak. >> two and a half inch bone-in rib eye, creamed fries and an apple cobbler with really good vanilla ice cream. >> i'm obsessed with burritos. i want the fixings and on top, lettuce, tomato, so you are cream, a glass of riesling and for dessert i want bread pudding that's really hot and ice cream. >> for appetizer i want banana bread. >> savannah. >> i love pizza, really god, not the average good. i would probably get sausage and mushroom. >> thick or thin? >> thick with lots of cheese. this doesn't go together but i would want frempl fries and then you mentioned biscuits and i was like can i have biscuits, too, i love biscuits. >> this is a carb fest. >>