♪ Upbeat music ♪ ♪ Live your life with ♪ ♪ in the moment moment.

♪ ♪ And don't go wait until the ♪ ♪ morning morning.

♪ ♪ You never know ♪ ♪ when it is over over.

♪ ♪ All that I know is I'll get older older.

♪ ♪ So Let us stand beside and wait.

♪ ♪ And we'll dance the night away.

♪ Brittney Brackett: Hello, I'm Brittany Brackett and welcome to another tasty edition of Backroad Bites.

We're here at the South Carolina State Fair, also known as sweet tooth heaven, where you're sure to find anything and everything under the sun to get your sugar rush.

There's choices galore here and we'll dive into a few of our favorites later in the show.

But first, let's travel to the low country to the banks of the Cooper River in North Charleston.

There we explore how Park Circle Creamery masters the art of handcrafted ice cream while serving up spoonfuls of smiles.

Maurice: You have a lot of people that do ice cream, but the bags underneath my eyes show you we put in work, we care about every ingredient we care about each part of the process that we do here.

(machine noises) One of the driving principles about Park Circle Creamery is the location me and my brother both attended North Charleston High School, which is two blocks away from here.

So the opportunity to be a staple in the community and make a destination here in our hometown has been for beyond my dreams.

What inspired me to open up was my brother.

My brother gave me a taste of entrepreneurship and I didn't know it.

And I went to Sheboygan and learned how to make ice cream.

And I fell in love with the history of vanilla.

I can tell you more about the vanilla bean than you could ever imagine.

Pork Circle Creamery, has a array of flavors, but they're classic butter pecan cookies and cream, a blueberry cheesecake, a lemon crunch, we make a sweet potato pie ice cream, and my mom's gonna kill me but I took her recipe created into ice cream.

That's one of the most unique flavors we've done using a homemade recipe that speaks personally to me.

A ice cream that speaks for this area.

This region, I would say has to be butter pecan, a solid consistent flavor that people in the south love.

If South Carolina was one dish it would definitely be our butter pecan ice cream.

How we make our butter pecon.

We try to stay as basic and simple as possible.

All natural ingredients, fresh local pecans, that's it.

♪ (happy jingle) ♪ A lot of people would say man, you can do ice cream real well.

A lot of people don't know the love that you have to have to perfect your product and perfect your craft and the day to day grind.

And Jess is a grinder.

Jessica: Mo and I initially got together in February when I had a shop downtown.

And we had a thing called Second Sundays we had a second Sunday in February and our last one the very beginning of March during that he just said Hey Jess, why don't you come here for a little bit while downtown is shut down.

The pandemic really hasn't let up and through all of that we saw how well we work together and how people love seeing our combo of ice cream classic scoops and my ice cream bars together.

Maurice: We adapted to this pandemic in identifying with our consumers in another way.

We are our consumers.

Both me and Jess have three kids.

How can we get our ice cream inside consumers freezer and we came up with the Family Fun Pack four bars and a pint ice cream.

Jessica: With ice cream bars we have the opportunity to get really creative.

It starts off the same base that Mo uses to make a scoopable of well you pick a flavor then you pick a shell to dip it in.

And then as far as our toppings This is where you really get to have fun.

We have healthy options like nuts.

But then we also have your fun stuff like M&Ms and sprinkles.

When I teamed up with Moe, we saw it as classic with a twist.

Maurice: Park Circle Creamery holy sticks and Holy City Creamery all are founded on love of ice cream.

We wish, We will serve you with a spoonful of smiles and that is our heart.

Brittney: For the unique taste of France, we found this hidden gem on Main Street.

They're known for their Crepes but Bonjour Main offers so much more.

Aroma is inviting and the cozy atmosphere of this spot makes customers feel relaxed while they satisfy the urge for something sweet.

♪ Will: Myra is an incredible person.

She's opened ideas, she's creative, she makes jewelry, she paints that creativity comes out in her artwork on the menu.

Her personalities everywhere through here.

Well, my name is Will McKibben and I am from here in Greenville.

And really, the way I ended up getting involved in this restaurant was because of my law practice because my business partner, Myra, who is she's the talent and this was her brainchild.

She's been running it since it opened.

She makes all the food decisions 100% The only thing I ever asked is Can I please taste it before we put it on the menu.

The restaurant began as 100% by French creperie.

That was largely due to Myras desire to open a restaurant and trying to figure out what what Main Street needed.

There's nothing she can't cook.

She's wonderful at it.

But one of her best friend's father was a French Crepe Chef.

And so they decided that that's what they would do.

And they spent about a year together working on recipes.

And that's how, what was Crepe Desuer came to be.

It was Crepe Desuer had nothing to do with it.

Then we changed it to Bonjour Crepe.

And then have transferred it again to Bonjour Main International Cuisine so we're going to be offering a wide variety of dinner options.

Myra is finishing up the menu now, one she's very excited about as a French Taco, which apparently is just to die for haven't had it yet.

But I'm looking forward to that.

Because there's a Crepe called La Mornay named before I ever had anything to do with this place.

That was the only thing I ate here for three, four years and I ate it for three years, I guess.

On the sweet Crepes.

I think the Nutella crepe is probably the most popular and there's strawberries, blueberries or bananas or all of that.

And a main street crepe which is slightly similar but a little different that all the sweet crepes are delicious.

There's different batters there's a sweet crepe batter and a savory crepe batter and then we also have a gluten free batter as well.

And now there's the protein batter but anyway, the sweet batter with the Nutella chocolate sauce on the Nutella is just absolutely delicious.

And then we have strawberries, blueberries, bananas, one or all 123 whatever you want on it, and some whipped cream.

And then the main street crepe which is similar except it has an island cream cheese in the center as opposed to the Nutella topping.

There is at least one other creperie in town was out in Travelers Rest.

But this is the only one that has traditional French Crepes.

And of course Crepes are French.

The interesting thing is most Americans and I was one of these thought crepes were basically stuffed pancakes.

Nothing could be further from the truth.

The savory crepes are full meals and they're delicious.

But everything is a French recipe truly she developed this with a a French native who still lives there, this her best friend's father.

That's what distinguishes as a creperie.

Otherwise, we're also going to be the only restaurant that really that serves multinational, traditional recipes.

That's the distinction in the food.

The distinction otherwise is the atmosphere.

We've done we really focus a lot on that we want people to feel really included here, comfortable, cared about.

Like it's their own place in a easygoing, that's what makes it different.

We're not trying to be all things to all people but just to add something else to make Greenville a cooler place than it already is, you know.

Brittney: 12 days every fall, South Carolinians stop and head for the State Fairgrounds for the South Carolina State Fair.

Let's stop and take a look at what the fair is serving up this year.

Nancy: Food has a very big heart in everything we do.

When you come to the fair.

You're looking forward to that tradition of that food.

South Carolina State Fair has been around for quite a few years.

We're working on year 152.

This year, and the fairs roots are in agriculture.

It started in 1869.

Food and the agricultural area has always been a part of the Fairs roots.

And that's one thing that we at the South Carolina State Fair are very cognizant of.

And always trying to keep those agricultural roots alive.

2020 was a different year for us at the South Carolina State Fair.

And we decided to give back to the community by having our first ever drive through State Fair, which included all of our exhibits, and of course, the yummy food, still going through some difficulties in 2021.

And we thought what could we do to bring a little bit of positive and some fun and some yummy food back to our folks in South Carolina.

So we thought, let's try our first ever Spring Fair Food drive through.

And that's what we're doing.

We brought back all of those yummy people that were here with us in October.

Well, I would say South Carolina is one dish at the fair, it would be Fiske fries.

Fiske fries have been around for over 50 years.

It's a family oriented and run business.

And you can have it any way you want it with vinegar, or salt and pepper are just plain.

Every year people know they're coming to the fair, that's something they can only get then.

It's a tradition and something that people really look forward to, folks park at a particular place.

They go to this particular food first and then they go to this building second.

But for us, I think one memory that always stands out for me is I have an elderly neighbor named Miss Florence.

And every year when I went to the fair, I had to bring Miss Florence or red candy apple.

When I returned from the fair and gave Miss Florence that Apple the smile was from one side of her face to the other.

So I think that's really what fair food brings out in people.

It's just fun, and it's good and it's tradition.

And of course you can only get it for a few days during the year.

The South Carolina State Fair was really a big giant puzzle together that you want to put together to see all the talents that South Carolina has to offer and its own showcase for you for those 12 days.

(happy music) (happy music) (happy music) (happy music) Brittney: There's always something special about making recipes from Grandma's cookbook Laila's Place decided to do just that.

Sharing their family recipes of sweets treats and bakery goods with their hometown of Newberry, South Carolina.

Let's see what's on the menu.

Tia: I am Tia Devette and you are in Newberry, South Carolina at Laila's Place.

Laila's Place is a bakery and cafe in the heart of downtown Newberry.

We got started actually as a home based business.

We started our company back in 2018.

I believe that's correct.

And at the time, I was a full time nurse and COVID happened.

And you know how the healthcare world kind of took a hit.

Things shifted.

I found myself relying on baking full time.

And from there we were able to come into this wonderful brick and mortar.

And we've been here since August 1 of 2020.

Just churning out old fashion made from scratch desserts.

Laila is a real person.

She is our 13 year old daughter.

And so she's in the middle of her two brothers, Xavier and Benjamin.

We all, all love to bake, all love to cook.

Our kitchen is the heart of our home.

It's where our family typically gathers.

And so you know, because we all love baking.

She's the only girl.

She got the name, it's just a beautiful thing to be able to be able to share that passion, not only with my mother, and my husband and our children, but with my husband's family as well.

We only use family recipes.

My husband and I we were very blessed to be able to inherit his grandma's cookbooks After she passed away, and then so it's, it's beautiful to be able to go through her boxes upon boxes of cookbooks.

And just see the little notes that she's made in the margins where she's adjusted the recipe.

And even with my mother in law, you know, if she loves to go through magazines, and, and she'll, she'll try something and she'll say, Well, I tried this and but we're going to tweak it a little bit here, or we sit and come up with our own recipes.

And I mean, it's just a beautiful thing to be able to share that passion, not only with my mother, and my husband and our children, but with my husband's family as well.

If South Carolina was a dish at Laila's Place, it would have to be a poundcake.

And I choose that because most often when a pound cake is served, is served to a family, typically, after church on a Sunday, or at some sort of a family function.

So because family is at the heart of Laila's Place, I would have to say that it would be that that pound cake, it was the first cake that I ever made from scratch.

And my granddaddy put us blessing on that pound cake.

And it's just, it's very near and dear to my heart.

And I'm so thankful that our customers love that pound cake too.

The customers favorite would hands down would have to be the chicken salad, followed by the red velvet cupcakes, and then probably followed by the chocolate chip cookie.

And we make probably about 160 pounds of chicken salad a week.

And we probably make about 80 petals of pimento cheese a week.

And again, all of that's made from scratch, small businesses, the heartbeat of a community.

You know, whether it's just being a place where the community can come after a ball practice or after a ball game.

Whether you're just out on a Saturday, just spending time with your family.

It's really important to keep small businesses open.

They add life in value to communities.

And when you when you support small businesses, you're supporting moms and dads for just trying to take care of their children.

You know, Newberry is dubbed the city of friendly folks, we can definitely lay claim to that as well here at Laila's Place and it's just the love that we have for baking.

That we're blessed to be able to share that with our customers every single day.

Brittney: Got a sweet tooth for yourself or a large event.

There's no shortage of cupcakes at Lita's Treats.

Let's take a look at what sweets this gourmet cupcake shop has to offer.

Lolita: My name is Lolita Lindsay and we are in Irmo, South Carolina at Lita's Treats and we came up with treats because we didn't want to just focus on just cupcakes.

So that left avenue for us to serve cake slices and cheese cakes and brownies and cookies and cake pops and other desserts under the tree.

I started baking at the age of seven I won a 4-H contest, Grand Prize and there began my baking career.

I got into baking I was doing it for up until I was about 20 and decided I didn't want to bake anymore and became a full time family law paralegal did that for eight years and just quit cold turkey.

My heart kept calling me back to baking, so I had to keep doing it.

Quit that cold turkey in 2014 of February and opened my first location in 2014 August and I've been doing it full time ever since.

Ever since I've been open eight years ago.

Red Velvet will always be a customer favorite.

I have that every day and I bake it by the dozens.

If South Carolina was a dish here.

That dish here would be my peach cobbler poud cake cupcake.

Peaches is all about the South.

I personally love all things peaches.

So I took a pound cake recipe I incorporated a peach and crumb topping and in the middle and a crumb topping on top and heres my southern South Carolina treat.

I believe we're unique because we are still one bakery that Hand mixes a lot of stuff, which incorporates a lot of love.

So we don't put everything in a mixer and just be, we actually take our hands and whip it up.

I think that's different.

Something different that I personally feel like there's a different taste when I put my batter in a mixer and just beat it and beat it and beat it than when I do it by hand.

It's not so much air in my batter, which to me gives a moister cupcake.

I think people love that we always have a welcoming atmosphere.

We definitely care about families here.

And we make everybody feel like family.

It's a place that people may bring their kids or their spouse or just friends come out, have a cupcake.

So I think we just promote a lot of community.

You can find Lita's Treats on IG at Lita's Treats social media, Facebook, we're Lita's Treats, you can also visit our website, which is https://mylitastreats.com.

And there's an S behind the A. I'm a Believe it or not.

In the eight years we've been in business, we've only done advertising through social media.

That's been our roadway to where we're at now.

It's been on social media.

I see Lita's Treats becoming a fran.. A franchise.

My goal within the next two years is that we'll have a location in Charleston, which is home for me.

So that's what we're working on Greenville will be next and then we'll start looking outside of the state of South Carolina.

So baking has always been my thing.

So offering sweets and treats, it was just a no brainer.

That's just what I'm good at.

And I believe you should stay in your lane, whatever you're good at then do that.

When someone walks in Lita's Treats, they feel welcome and love.

But also more importantly, when you eat that cupcake you also feel that love with the flavors like we like I put my heart into it when I'm baking so I would want customers just to be able to taste that love.

We should remind them a home.

Brittney: For more tasty tid bits from around the state, please visit our website at https://www.scetv.org And don't forget to follow us on social media.

Whether it's Facebook, Twitter, or Instagram for Backroad Bites I'm Brittany Brackett.

Thanks for watching.

♪ ♪ This is literally the most outdoorsy I have ever been in my life.

(bang) (Happy music) (Happy music) (Happy music) (Happy music) This is our town.

This is our town.

(Happy music) Salutations and welcome everyone.

(Happy music) Food is Southern culture.

(Happy music) What I think of Southern cuisine, I think it's just filled with flavor filled with love.

If South Carolina was a dish, it would be a tomato sandwich.

We have really hung our hats on that too.

(laughter) Captioned by: SCETV