The gelato chef at GelatoStar draws on more than 20 years of experience when crafting Italian-style gelato and desserts with natural ingredients and fresh fruit. In addition to gelato, the chef also builds lemon strawberry tartufos and peanut butter chocolate gelato half spheres.
Owned and operated by Chardon natives Mitch and Gail Hewitt, King Kone serves up classic ice-cream treats. Trimmed in green and pink, the original Grant Street location features a walk-up window, where customers place their orders for sundaes, cones, and shakes before enjoying their sweets while sitting in the sun at a picnic table, driving home in their cars, or dizzy-bat racing a group of cocky deer. Both the original location and a second location at Chip's Clubhouse also offer savory snacks such as popcorn, hot dogs, and pretzels in addition to ice cream.
Specializing in high-end pastries and flavorful coffee beverages, Truffles Pastry Shop woos hard-to-get mouths, with a large selection of delicious bakery fare that changes from week to week. Snack on Hungarian nut rolls ($2.25), chocolate croissants ($2), or chocolate chunk cookies ($1), thereby adding a few delicious dashes of sweet happiness to your much-neglected food churn. Sink incisors into a tender slice of cake ($4.65), or turn on and tune in to hippie cookies ($2 apiece), fortified with distrust for the Establishment, then wash away the evidence with performance enhancing glugs of a small coffee ($1.60), or a large mocha ($3.95).
Every day, Breadsmith kneads and breeds made-from-scratch breads, honoring the practices of centuries-old French bakers. The delectable dough sculptures receive the royal treatment, with all delicate yeast bubbles bursting inside of a 6-ton stone-hearth oven. The oven's sweltering heat creates a cushy crust for American-style breads. In the presence of lightning-quick steam injections, European-style breads take on a crisp, crumb-dressed outer core. Daily bread offerings range from baguettes to sourdoughs to specialty loaves. Use today's Groupon to fill up the family with lusciously leavened loaves fresh from the oven—or wait for them to go stale and then wield them as harpoons during the next potato-soup hunt.
Behind Bluekiwi's sunny blue door, servers sprinkle dollops of nonfat frozen yogurt with fresh fruit and candy toppings. The owner draws from a degree in hospitality with an emphasis on nutrition to craft wholesome icy treats and answer customer questions and concerns, while counseling them against common nutritional errors such as trying to eat plastic fruit. The rotating selection of fresh yogurt flavors, such as classic California tart, cupcake, and cherry amaretto, teem with calcium, potassium, and live active cultures. Containers of freshly hewed fruit line countertops alongside dry cereal and candy toppings, while a stock of miniature cupcakes can deluge taste buds with mouthfuls of peanut-butter cup, cinnamon, and red-velvet flavors. Blue tabletops and Frank Gehry–style stools allow customers to linger over treats and chitchat, while whiteboard walls allow them to draw out detailed map reminders of where they parked their cars.
Gray House Pies gorges pastry-seeking pilgrims with all-natural gooey, crusty goodness. Pies are created the old-fashioned way with fresh fruit, free-range eggs, bona fide sweet butter, and organic milk. The menu overflows with dessert and entree treats such as pumpkin pecan pie ($15–$20), apple and cheddar quiche ($13–$18), and mocha cream pie ($15–$20). Gray House also packs 27 pub pies—including Dahl pie, an Indian blend of lentils, rice, and curry spices; meatloaf and gravy pie; and spaghetti and meatballs pie ($3.75)—giving hungry hot-rodders a selection of savory spinners to fill their wheel wells.