

Donuts
5/18/2011 | 27m 59sVideo has Closed Captions
A "Delicious Dozen" of donuts, featuring Better Maid Donuts and Baker Tom's malasadas in Hawaii.
This program is a "Delicious Dozen" celebration of donuts! Visit Better Maid Donuts in Pittsburgh's Elliott neighborhood, where owner Ken Smith makes amazing handmade donuts all night long. Then, travel to Baker Tom's on Hawaii's Big Island for savory and sweet malasadas, a Portuguese treat.
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The Rick Sebak Collection is a local public television program presented by WQED

Donuts
5/18/2011 | 27m 59sVideo has Closed Captions
This program is a "Delicious Dozen" celebration of donuts! Visit Better Maid Donuts in Pittsburgh's Elliott neighborhood, where owner Ken Smith makes amazing handmade donuts all night long. Then, travel to Baker Tom's on Hawaii's Big Island for savory and sweet malasadas, a Portuguese treat.
Problems playing video? | Closed Captioning Feedback
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Learn Moreabout PBS online sponsorship>>> THIS PROGRAM IS PART OF WQED'S PITTSBURGH HISTORY SERIES.
>> YES.
IT'S A FULL DOZEN.
12.
THIS IS PROGRAM NUMBER 12.
AND WE THOUGHT THAT GAVE US LICENSE TO DO A WHOLE PROGRAM ABOUT DONUTS.
EARLIER THIS SEASON WE DID A SHOW ABOUT A BIKE RACE CALLED THE DIRTY DOZEN.
THIS IS THE DELICIOUS DOZEN.
WE'RE GONNA LOOK AT DONUTS ALL AROUND THE PITTSBURGH AREA AND BEYOND.
WE'RE GONNA TAKE YOU TO A COUPLE OF NEW PLACES, AND WE'VE REVIVED SOME OLD STORIES.
OF COURSE, WE'RE GOING BACK TO ORAM'S DONUTS IN BEAVER FALLS.
AND YOU KNOW, WE ALSO FOUND SOME FOOTAGE THAT WE DIDN'T KNOW WHAT TO DO WITH, LIKE THIS SEQUENCE FROM SOMETHING ABOUT OAKLAND WHEN WE TOOK A WALK AROUND THE NEIGHBORHOOD WITH TRANSPLANT SURGEON DR. THOMAS STARZL AND HIS DOG OPHELIA.
>> SHE LEADS ME WHERE SHE WANTS TO GO, AND SHE'S A FAMILIAR SIGHT ON THE STREETS OF OAKLAND.
>> THE TWO OF THEM KNOW EVERYBODY, AND VICE VERSA.
>> WELL, I HANG AROUND THE DOUGHNUT SHOP AS MUCH AS POSSIBLE.
>> THIS ONE, YEAH.
[ LAUGHS ] I'LL SEE YOU LATER.
RUTH TAKE GOOD CARE.
>> OK. >> IT'S LIKE THAT, WHEN YOU START LOOKING FOR DONUTS, YOU FIND THEM EVERYWHERE.
AND BOY, DO WE MISS RUTH LAVALEE AND KUNST BAKERY IN OAKLAND.
ANYWAY, WE CALL THIS PROGRAM "IT'S PITTSBURGH AND A LOT OF OTHER STUFF."
AND THIS EPISODE WOULD BE AT ITS FRESHEST ON WEDNESDAY EVENING MAY 18, 2011, BUT WE HOPE IT WON'T BE TOO STALE IF YOU CATCH IT LATER ONLINE OR IN A REPEAT MAYBE.
MY NAME IS RICK SEBAK, I'M YOUR HOST AND TASTE TESTER.
AND I THINK I'M ABOUT TO CHANNEL MY INNER HOMER SIMPSON.
MMM.
DONUTS.
>> "IT'S PITTSBURGH AND A LOT OF OTHER STUFF" IS MADE POSSIBLE BY THE BUHL FOUNDATION, SERVING SOUTHWESTERN PENNSYLVANIA SINCE 1927.
>> THIS IS STEUBEN STREET IN THE NEIGHBORHOOD CALLED ELLIOTT.
IF YOU'RE OVER HERE ON STUEBEN STREET, THAT WAY IS THE WEST END CIRCLE, AND THAT WAY IS CRAFTON.
AND WE'VE DRIVEN BY HERE DOZENS IF NOT HUNDREDS OF TIMES, AND I'VE ALWAYS THOUGHT THIS LITTLE BUILDING WITH THE OLD FRESH DONUTS SIGN ON IT WAS DEAD.
BUT THEN THIS PAST FEBRUARY, I SAW THIS ARTICLE IN THE POST-GAZETTE -- "A GLAZED LOOK" BY ANYA SOSTEK.
AND THIS PLACE IS NOT DEAD.
IT'S VERY MUCH ALIVE AND IT MAKES REALLY GREAT DONUTS.
>> THEY'RE THE BEST DONUTS YOU CAN BUY ANYWHERE.
>> I DON'T THINK NO ONE MAKES A CAKE DONUT LIKE THIS PLACE.
>> THEY'RE JUST SO GOOD.
THEY'RE MADE WELL, AND THEY TASTE GOOD, YOU KNOW.
SOMETIMES YOU GET A DONUT AND YOU GET THAT, THAT TASTE IN YOUR MOUTH.
THESE ARE GOOD.
THESE ARE GOOD DONUTS.
>> YOU JUST GOT TO TRY ‘EM, BUT THEY ARE THE BEST.
>> OH PEOPLE LOVE THIS PLACE.
SO, WE GOT IN TOUCH WITH THE OWNER, KEN SMITH, AND HE SAID WE COULD COME AND SEE WHAT HAPPENS HERE IN THE MIDDLE OF THE NIGHT.
WE ARRIVED ABOUT 3:30 A.M. ON A SUNDAY MORNING.
>> WHEN I FIRST STARTED TONIGHT, I RAN OFF A COUPLE BATCHES OF VANILLA CAKE, AND THIS WAY, LATER ON, I CAN GET THEM OUT FRONT BECAUSE, LIKE I SAID, WHEN I AS TRYING TO FIGURE OUT HOW I WAS GONNA RUN THE SCHEDULE TONIGHT TO MAKE SURE THAT YINS GUYS WERE ABLE TO SEE A LOT OF THE DIFFERENT STUFF.
ONE THING, YOU GET INTO THE CAKE DONUTS, IT'S PRETTY MUCH ALL PEAT AND REPEAT, JUST LIKE EVERYTHING ELSE, BUT -- >> BUT KEN WAS WILLING TO SHOW US AS MUCH AS POSSIBLE ABOUT HIS ONE-MAN DONUT PRODUCTION PROCESS.
HE MAKES BASICALLY TWO KINDS -- CAKE DONUTS FROM A BATTER, AND RAISED DONUTS THAT ARE CUT FROM DOUGH AND ALLOWED TO RISE IN A PROOFER.
A BATCH OF RAISED DONUTS WERE IN THE FRYER SHORTLY AFTER WE GOT THERE.
>> EVERY ONE'S A LITTLE DIFFERENT.
I GO BY COLOR ON THE FIRST FLIP.
AND ALL YOU'RE DOING IS LOOKING INSIDE THE HOLE OF THE DONUT ITSELF TO MAKE SURE THAT IT'S NICE AND GOLDEN BROWN.
TRY TO KEEP EVERYTHING AS UNIFORM AS POSSIBLE BUT IN THE DONUT BUSINESS YOU KNOW EVERY DONUT IS ITS OWN, YOU KNOW.
DIFFERENT SHAPE, DIFFERENT SIZES.
>> I LIKE JUST A REGULAR ROUND DONUT WITH THE CHOCOLATE ICING ON IT.
THAT'S HOW I LIKE IT.
SOMETIMES I LIKE THE ONES WITH THE CREAM IN THE MIDDLE.
>> I LIKE FROSTING ONES AND LOTS OF GLAZED DONUTS AND A LOT OF SPRINKLE DONUTS.
>> WE GOT SOME CINNAMON DONUTS.
WE GOT SOME COCONUT, THAT'S A BIG FAVORITE.
>> I LIKE ALL THE KINDS LIKE CAKE, VANILLA AND GLAZED.
>> WE LIKE THE GLAZED THE BEST.
BUT LIKE THE KIDS, THEY ALWAYS LIKE THE CHOCOLATE AND SPRINKLES, YOU KNOW, THE REALLY GOOD ONES.
>> STEELERS.
>> STEELER DONUTS.
>> YOU LIKE THE STEELER DONUT?
YEAH?
>> PENGUINS.
PIRATES.
STEELERS.
CAN'T GO WRONG.
THAT'S THE UNIVERSAL COLOR OF THE STEEL CITY HERE.
>> THEY MAKE SOMETHING CALLED A BIRD'S NEST, AND I KNOW A LOT OF PEOPLE LIKE THAT CAUSE IT'S GOT FRUIT IN THE CENTER AND IT DOES LOOK LIKE A BIRD'S NEST.
AND IT'S HUGE.
ME, I'M SORTA LIKE A PLAIN CAKE DONUT WITH THE CHOCOLATE AND JIMMIES, I'M GOOD WITH THAT, SO -- >> I LIKE THE ONE WITH THE CHERRY MIDDLES, AND I LIKE THE ONE THAT INSIDE THE DONUTS.
LITTLE ROUND ONES.
>> BUT I LIKE THE DONUT HOLES TOO BECAUSE IT'S WHAT'S IN THE MIDDLE THAT COUNTS.S.
[ LAUGHS ] >> THIS IS ANOTHER ONE.
THIS IS THE ONE WHERE EVERY BITE THERE'S A CRUNCH.
AND IT'S JUST IRRESISTIBLE.
IF THE DONUTS ARE NICE AND COOL, THE SUGAR AND THE CINNAMON JUST SITS ON THERE.
VERY NICE.
>> HE'S HAPPY ALL THE TIME.
I'VE NEVER SEEN HIM GROWL AT ANYBODY OR ANYTHING ELSE.
THEY'RE JUST GOOD PEOPLE.
MAYBE THAT'S WHAT MAKES THEM GOOD.
>> DURING THE WEEK I DO ALL THE SELLING.
BUT ON THE WEEKENDS, MY NIECE COMES IN.
SHE HELPS OUT.
AND I HAVE ANOTHER GENTLEMAN, BRANDON, HE COMES IN.
AND THESE GUYS HAVE BEEN HERE FOR A FEW YEARS WITH US.
>> I'M ACTUALLY SURPRISED HE DOES IT ALL BY HIMSELF.
ALL NIGHT.
I'M SURPRISED HE EVEN GETS ANY SLEEP.
>> THAT CLOCK IS, IS A TERRIBLE, TERRIBLE THING.
CAUSE YOU CHASE IT ALL NIGHT LONG.
THAT'S WHAT I MEAN.
ANY TIME YOU SIT DOWN, YOU REALIZE, UH OH, YOU'RE NOT DOING SOMETHING.
DURING THE WEEK WE OPEN UP AT SIX O'CLOCK.
WEDNESDAY, THURSDAY, FRIDAY.
AND ON THE WEEKENDS, WE OPEN UP AT 7:00 SO I CAN GET MYSELF AN OPPORTUNITY MAKE MORE DONUTS.
TIME PASSES REAL FAST.
IT IS AMAZING.
>> FOLKS AROUND HERE WILL TELL YOU THERE'S BEEN A DONUT BUSINESS IN THIS HOUSE FOR DECADES, BUT FEW EVER CALL IT BY ITS OFFICIAL NAME -- BETTER MAID DONUTS.
>> ALL I CAN REMEMBER IS THIS WAS THE DONUT STORE.
I DON'T EVEN KNOW IF IT EVER HAD A NAME.
>> AH, THE DONUT PLACE ON STUEBEN STREET.
[ LAUGHS ] HOUSE WITH THE DONUTS.
EVERYONE KNOWS IT BY A DIFFERENT NAME.
>> WELL, I GREW UP HERE IN ELLIOTT.
AND THIS HAS BEEN LIKE THE CANDY STORE IN OUR NEIGHBORHOOD IS THE DONUT SHOP.
>> ME AND MY BROTHER, WE BOUGHT THE PLACE BACK IN 2004, AND WE BEEN MAKING DONUTS SINCE.
WELL, I'M STILL MAKING ‘EM.
MY BROTHER MOVED ON.
>> I LIVE UP THE STREET.
AND ON A HOT SUMMER NIGHT, YOU'RE LAYING IN BED, IT'LL WAKE YOU UP.
YOU KNOW WHAT THAT SMELL IS.
THE SMELL OF DONUTS COOKING OVER ON THE HILL.
>> WELL, THE GENTLEMAN THAT WE BOUGHT THE PLACE OFF OF, HE SHOWED US HOW TO, HOW TO DO EVERYTHING FROM START TO FINISH, AND I TRY TO MAKE UPWARDS OF ABOUT 80 DOZEN I GUESS.
IT IS KIND OF CRAZY CAUSE I TRY TO KEEP THE SAME TEMPO UP ALL NIGHT BECAUSE YOU DO 16, 17 TRAYS OF JIMMIE DONUTS, ALL IN THE COURSE OF A MORNING, YOU KNOW WHAT I MEAN, YEAH.
THAT'S WHY YOU'RE HAPPY TO DO THE GLAZED WHEN YOU DO THE GLAZED, AND WHEN YOU GET DONE WITH THE CAKE, YOU'RE HAPPY TO GET DONE WITH THE CAKE.
ALL RIGHT.
THERE'S NOT NOTHING THAT DOESN'T GO THROUGH THE FINGERTIPS IN THE NIGHT, SO -- AND OF COURSE, THAT'S WHAT TAKES IT SO LONG.
LIKE YOU DON'T -- THERE'S NO BIG FANCY EQUIPMENT HERE, SO -- IT'S ALMOST LIKE WE'RE STILL IN THE STONE AGE AS FAR AS THE WAY IT'S DONE, BUT THAT'S WHAT MAKES IT SO UNIQUE, AND THE PEOPLE THAT GET ‘EM GET ‘EM, AND THE PEOPLE THAT DON'T ARE ANGRY.
[ LAUGHS ] ONCE AGAIN, YOU KNOW I'M JUST THE MAN THAT MAKES THE DONUTS, SO -- >> EVERY MORNING, JUST ABOUT WHEN THEY'RE OPEN, THERE'S A LINE.
>> YOU HAVE TO GET HERE EARLY, THAT'S FOR SURE.
>> I DO THIS MAYBE ONCE OR TWICE A MONTH.
THAT'S ALL.
>> AS OFTEN AS I CAN.
YEAH.
>> I GOT A DOZEN OF GLAZED, AND I GOT A DOZEN OF THE CAKE DONUTS.
AND I GOT A DOZEN OF HOLES.
I'M GOING TO CHURCH.
>> BUT WE WENT TO EARLY MASS SO THEN WE CAME, WE HAVE TO COME TO THE PINK HOUSE FOR DONUTS AFTERWARDS.
>> WE STOP HERE USUALLY ON THE WAY TO CHURCH FOR SOME DONUTS AFTER CHURCH BECAUSE IF YOU COME AFTER CHURCH, THEY'RE GONE.
[ LAUGHS ] >> SIX OF THEM.
>> AND EVERYBODY GOT A SMILE ON THEIR FACE.
THAT'S THE BEST PART.
>> YOU CAN GO OTHER PLACES BUT IT DOESN'T SEEM TO BE AS GOOD, SO -- >> WELL, I COULD TAKE SOME OVER TO MY DAUGHTER, I GOT TO TAKE SOME OVER A FRIEND OF MINE -- >> OH, THESE ARE FOR FRIENDS, NOT ME.
THAT'S WHY I GOT THE DONUT HOLES.
>> I DON'T EAT TOO MANY DONUTS.
I'M A EX-BODY-BUILDER FROM 1979 MR. STO-ROX IN MCKEES ROCKS.
SO I SAY I TRY TO STAY AWAY FROM MY SWEETS A LITTLE BIT, BUT -- >> I TRY TO REMIND EVERYBODY WE DON'T COUNT HOURS AND CALORIES IN THE DONUT BUSINESS.
AFTER ALL, WE'RE TRYING TO SWEETEN THE WORLD UP.
ONE AT A TIME.
>> AS LONG AS I CAN REMEMBER, SINCE I WAS A LITTLE KID, MY DAD WOULD STOP HERE AFTER CHURCH >> WHEN I WAS YOUNGER, MY MOTHER USED TO GO TO RESERVES ON THE WEEKENDS, AND SHE USED TO BRING 'EM HOME BEFORE SHE LEFT.
>> MY DAD PICKED UP DONUTS HERE, I GUESS IT'S A TRADITION.
GOOD DONUTS.
>> IT'S 10 AFTER 8:00.
THERE'S NOT A LOT LEFT.
>> EXACTLY.
YOU SNOOZE, YOU LOSE.
[ LAUGHS ] >> YOU KNOW I'VE TRIED TO STOP BY SEVERAL TIMES BUT I'VE ALWAYS MISSED THE MARK BECAUSE YOU KNOW ONCE THEY SELL OUT OF THE DONUTS, IT'S CLOSED.
AND IT'S JUST SHEER LUCK THAT FINDS US TO ACTUALLY MAKE IT FOR OUR FIRST TIME TODAY.
>> THESE, THESE PEOPLE YOU KNOW, THEY -- IT'S WEIRD, YOU CAN GET 'EM OUT OF BED, IT DOESN'T MATTER IF IT'S SNOWING, SLEETING, RAINING, THESE PEOPLE WANT THEIR DONUTS.
AND AS I SAID, IF YOU PUT LOVE, PASSION, PRIDE AND YOUR FOCUS INTO EVERYTHING YOU DO, YOU'RE GONNA HAVE ENDLESS ENERGY, AND ON THE WEEKENDS YOU NEED ENDLESS ENERGY WHEN YOU'RE MAKING THIS MANY DONUTS.
AND IT IS, IT IS ALL THIS, YOU KNOW, A COMPLIMENT TO THE PEOPLE.
THESE PEOPLE COME IN AND THEY TELL ME HOW BEAUTIFUL EVERYTHING IS AND HOW GREAT EVERYTHING TASTES, YOU KNOW, IT'S JUST AN OVERWHELMING FEELING.
IT REALLY IS.
>> I MEAN THEY'RE ALL GOOD, BUT I USUALLY LIKE CREAM-FILLED, BUT THERE WEREN'T ANY LEFT.
SHOWS HOW GOOD THEY ARE.
>> ONCE THEY SELL OUT, THAT'S IT.
AND IT DOESN'T TAKE 'EM LONG.
>> SOON AS WE SELL OUT.
EVERYBODY ASKS WHAT MY FAVORITE DONUT IS, AND I TELL THEM THE LAST DONUT GOING OUT THE DOOR.
THAT MEANS WE GET TO SHUT IT DOWN.
>> WHAT THE WORST IS SOMEBODY ELSE BEING IN LINE AND PICKING OUT THE LAST TWO JELLY DONUTS THAT YOU WANTED YOU KNOW.
THERE'S ONLY 12 DONUTS LEFT AND HE TAKES 'EM.
>> USUALLY WE'RE CLOSED BY 8:00, 8:30, CAUSE THEY'RE JUST GOING OUT THE DOOR SO FAST, BUT ACTUALLY TODAY WE HAVE SOME LEFT AND IT'S KIND OF LATE.
>> I'M MAD AT THEM.
I WANTED TWO CHOCOLATE, AND YOU ONLY GOT ONE.
ONE LEFT.
>> YEAH, WE'LL GO THREE MORE JUST FOR GIGGLES.
CAUSE TODAY IS THE THIRD DAY OF THE MONTH.
>> IT'S SORT OF LIKE A TREAT.
YOU KNOW IT'S SOMETHING IN OUR NEIGHBORHOOD.
I TELL EVERYBODY AT WORK ABOUT IT.
I DON'T THINK ANYBODY HAS A DONUT SHOP IN THEIR NEIGHBORHOOD ANYMORE.
>> BUT I'LL BE BACK HERE WEDNESDAY AGAIN.
AND I'LL HAVE MY COFFEE AND I'LL TAKE THE DONUTS AGAIN.
>> YOU WANT SOME DONUT HOLES?
TAKE ‘EM ALL.
THEY'RE ALL YOURS.
>> WOW.
WHAT DO YOU SAY?
>> THANK YOU.
>> YEP.
>> WHAT A GREAT PLACE!
AND YOU KNOW, IN THE PRE-DAWN HOURS, I HEARD MYSELF SAYING, THIS IS THE BEST CAKE DONUT I'VE EVER EATEN.
AND I THOUGHT, WHEN DID I SAY SOMETHING LIKE THAT JUST RECENTLY?
AND I REMEMBERED -- IT WAS IN MARCH OF 2010, WE WERE DOING A DOCUMENTARY FOR PBS ABOUT BREAKFAST ACROSS AMERICA, AND WE HAPPENED TO BE ON THE BIG ISLAND OF HAWAII.
WE WERE WORKING WITH A FOOD BLOGGER NAMED JAMES RUBIO AND HIS WIFE BEVERLY, AND THEY WANTED TO TAKE US TO THIS BREAKFAST PLACE ABOUT 60 MILES NORTH OF HILO WHERE THEY LIVED.
AND THEY TOLD US THAT WHEN THEY MAKE THIS DRIVE EARLY IN THE MORNING, THEY OFTEN LIKE TO STOP JUST NORTH OF HILO FOR DONUTS AT A ROADSIDE BAKERY.
I'D NEVER EVEN THOUGHT OF THE CONCEPT OF A ROADSIDE BAKERY.
>> WE'RE NEVER HERE EARLY ENOUGH TO GET MALASADAS.
HE'S ALWAYS SOLD OUT EVERY TIME WE COME.
>> BUT TODAY WE'RE EARLY ENOUGH.
THIS PLACE IS CALLED BAKER TOM'S.
YOU MIGHT MISTAKE IT FOR A GAS STATION.
BUT HE COOKS IN THE BACK AND MAKES SWEET AND SAVORY FILLED DONUTS.
>> HEY, BAKER TOM.
HOW YA DOING?
>> HOW CAN I HELP YOU TODAY?
>> OH, WE WANT SOME MALASADAS.
>> MALASADAS TODAY.
OK. >> THE BEST ON THE BIG ISLAND FOR SURE.
>> GOD BLESS YOU FOR THAT.
I ALWAYS LOVE TO HEAR THAT.
I'VE GOT YOUR ORIGINALS OUT NOW.
I'VE GOT CHERRY.
I HAVE LILIKOI IN THE BACK, AND APPLE.
>> LILIKOI AND APPLE SOUNDS GOOD.
>> LILIKOI AND APPLE.
AND THEN HOW ABOUT LILIKOI AND APPLE FOR -- 3 LILIKOI AND 3 APPLES.
SO IT'LL MAKE A FULL DOZEN.
>> WE'LL LOAD THIS BOX UP FOR YOU.
>> HOW ABOUT HALF A DOZEN OF THE ORIGINALS?
>> STRAIGHT UP ORIGINALS.
>> WHAT'S YOUR MOST POPULAR ONE?
>> I STARTED WITH THE APPLE -- THE STRAWBERRY CHEESECAKE AND THE PEANUT BUTTER AND JELLY ARE PROBABLY TWO OF THE MOST POPULAR ONES I GOT THOUGH.
>> OH THAT SOUNDS -- THAT SOUNDS GOOD.
>> AND WE DO THAT PIZZA MALASADA AND THE CANADIAN BACON, THOSE HAVE ALWAYS BEEN GOOD MOVERS.
>> THEY'RE BEST FRESH AS SOON AS POSSIBLE.
THANK YOU, BAKER TOM.
>> THANK YOU.
>> WHERE'S YOUR MALASADAS?
>> [ LAUGHS ] WOW.
LOOKS GOOD.
>> MMM.
MALASADAS.
THEY'RE STILL WARM.
>> ARE THEY PORTUGUESE?
>> PORTUGUESE MALASADAS.
THEY'RE EGGY.
THEY'RE DOUGH-Y.
FRIED SUGAR.
CAN'T GET BETTER THAN THIS.
WITH COFFEE, IT'S AMAZING.
>> THESE ODD DOUGHY TREATS WERE BROUGHT TO HAWAII BY PORTUGUESE SETTLERS WHO TRADITIONALLY ATE THEM JUST BEFORE THE START OF LENT.
THEY LOOK HEAVY BUT WE WERE ASTOUNDED AT HOW LIGHT THEY WERE.
WARM, COVERED IN SUGAR.
SCRUMPTIOUS.
>> CHEERS.
>> CHEERS.
>> I WILL ALWAYS REMEMBER THEM AS SOME OF THE BEST DOUGHNUTS I'VE EVER TASTED.
>> MMM.
>> THEY'RE REALLY MESSY.
BUT SUPER GOOD.
>> BUT SO FUN TO EAT.
>> BUT THEY WERE JUST APPETIZER DOUGHNUTS.
WE KNEW WE WERE DRIVING ON TO HAVE A HUGE BREAKFAST.
SO WE GOT THESE SHOTS OF JAMES AND BEVERLY SITTING AT THE LITTLE TABLE BEFORE WE STARTED MUNCHING ON THE MALASADAS OURSELVES.
IT WAS A MEMORABLE MORNING BESIDE THE MAMALAHOA HIGHWAY AT BAKER TOM'S.
>> I LOVE HIS OUTFIT.
SO ORIGINAL.
>> YEAH.
>> YOU KNOW, I HOPE ONE DAY I GET BACK TO BAKER TOM'S FOR AT LEAST ONE MORE MALASADA BEFORE I DIE.
IN THE MEANTIME, I'M NOT UNHAPPY TO BE HERE IN PITTSBURGH, WHERE WE HAVE A REALLY GREAT COLLECTION OF GREAT BAKERIES THAT MAKE ALL KINDS OF BAKED GOODS, AND OFTEN INCLUDING DONUTS.
NOW BACK IN 2006, WE MADE A PROGRAM CALLED "WHAT MAKES PITTSBURGH PITTSBURGH?"
AND AS FAR AS I WAS CONCERNED, THEN AS NOW, BAKERIES ARE AN IMPORTANT PART OF THE ANSWER.
>> PITTSBURGH IS ONE OF THE FEW TOWNS THAT ARE LEFT THAT STILL HAVE A LOT OF RETAIL BAKERIES.
>> NOT AS MANY AS WE ONCE HAD, BUT MANY STILL WORTH CHECKING OUT, INCLUDING BETHEL BAKERY ON BRIGHTWOOD ROAD IN BETHEL PARK.
>> I'VE BEEN COMING HERE MANY, MANY, MANY YEARS.
>> WELL, I'VE BEEN COMING HERE ALL MY LIFE.
I WAS BORN AND RAISED IN BETHEL PARK -- >> WELL, I MOVED TO THIS TOWN PROBABLY ABOUT TWENTY YEARS AGO -- >> I'M FROM WHITEHALL.
>> I'VE COME HERE FOREVER, SINCE I MOVED TO BETHEL PARK TO TEACH MANY YEARS AGO.
>> I MEAN I PASS AT LEAST FIVE OTHER BAKERIES YOU KNOW, BUT I STILL COME HERE.
>> FIRST TIME I EVER COME IN HERE, I SWEAR THAT I WOULD COME IN HERE AGAIN.
AND EVERY CHANCE I GET, I BE RIGHT HERE.
>> IT'S IN THEIR PRODUCT.
EAT A SWEET ROLL SOMEWHERE ELSE AND EAT A SWEET ROLL HERE AND SEE THE DIFFERENCE.
>> I'M ALWAYS AMAZED AT WHAT GOES ON OUT IN OUR STORE, AND SOMETIMES THE CAMARADERIE OF THE PEOPLE.
WE HAVE SOME REALLY FABULOUS CUSTOMERS.
>> THAT'S CHRIS WALSH.
SHE AND HER HUSBAND JOHN OWN AND RUN BETHEL BAKERY.
JOHN HAS KNOWN THIS PLACE ALL HIS LIFE.
>> MY DAD, MORRIS WALSH, STARTED THE BAKERY WITH MY MOTHER, ANNA WALSH, IN 1955, JUST AROUND THE BLOCK FROM HERE ON SOUTH PARK ROAD.
>> WE WERE THE FIRST RETAIL BAKERY THAT BAKED ON THE PREMISES IN BETHEL PARK AT THAT TIME.
>> THE FIRST 35 YEARS OF BETHEL BAKERY, MOE AND I HAD IT.
AT TIMES I SAID TO HIM, LET'S GET RID OF IT.
BUT WE HUNG IN THERE.
>> I LIKE TO SAY THAT A BUSINESS WHEN THE SECOND GENERATION TAKES OVER, IT USUALLY NEVER STAYS STATUS QUO.
IT EITHER GOES DOWN OR TAKES OFF TO A NEW LEVEL, AND JOHN'S TAKEN IT TO A NEW LEVEL.
>> WE'RE A MANUFACTURER AND WE'RE ALSO RETAILER IN ONE OPERATION, WHICH GIVES US A LOT OF CHALLENGES AND OPPORTUNITIES FOR FAILURE -- BUT IT'S WHAT MAKES RETAIL BAKERIES SPECIAL.
>> AND WE HAVE A LOT OF FUN WORKING HERE TOO.
IT'S A PIECE OF CAKE.
[ LAUGHS ] >> IT WAS MY WEDDING CAKE, AND IF I'M VERY GOOD, IT'S MY BIRTHDAY CAKE EVERY YEAR.
>> MY GREATEST PLEASURE IS JUST GETTING TO KNOW MY CUSTOMERS AND I LIKE THE BANTERING WITH THEM, AND JUST THE HOMINESS OF THAT.
>> ALL I KNOW IS THE DONUTS ARE GOOD, THE COFFEE IS GOOD, THE SERVICE IS GOOD, SO I'M HERE.
>> IT DEPENDS ON WHAT I NEED.
TODAY I'M HERE FOR, FOR BUNS TO MAKE CHIPPED HAM SANDWICHES.
>> WE HAVE REALLY EXCELLENT CAKES.
I LIKE THE, I LIKE THE CAKES.
I CAN'T EAT A GROCERY STORE CAKE ANYMORE.
>> WE HAVE THE THINGS THAT ARE MADE THAT BIG STORES REALLY TRY TO MAKE BUT THEY CAN'T.
>> WHEN YOU BAKE IN A BAKERY, YOU'RE USING THESE LARGE OVENS, REVOLVING-TYPE OVENS, AND THE MORE PRODUCT YOU HAVE IN THE OVEN, THAT'S BAKING AT THAT TIME, THEY BAKE IN THEIR OWN MOISTURE AND CREATE A CAKE THAT'S MOISTER.
>> IT SMELLS GOOD.
[ CHUCKLE ] YOU GET TO EAT YOUR MISTAKES.
[ LAUGHS ] NOT THAT WE MAKE ANY.
[ LAUGHS ] >> THESE ARE GONNA BE PRETZEL DONUTS, BELIEVE IT OR NOT.
THAT'S ONE OF OUR SPECIAL THINGS THAT YOU USUALLY DON'T FIND IN ANY OTHER BAKERY, I DON'T THINK.
NICK THIS IS JUST YELLOW BATTER, YELLOW CAKE BATTER THAT WE USE FOR ALL OUR YELLOW CAKES.
AND I JUST ADD ANOTHER 2 POUNDS OF CHOCOLATE BATTER INTO IT.
AND I JUST KIND OF SWIRL IT IN.
MAKE NICE LITTLE DESIGN.
>> IF YOU WERE TO ASK OUR TYPICAL CUSTOMER, THEY WOULD PROBABLY SAY IT'S THE FRENCH BUTTER CREAM.
>> EVERYBODY LOVES THE ICING.
>> TWELVE-INCH, CHOCOLATE BATTER.
"HAPPY BIRTHDAY, LARRY, WITH LOVE."
OK?
>> IT'S BEAUTIFUL.
>> THE FROSTING IS THE BEST.
>> I THINK MORE SO THE DECORATING.
>> OH, DECORATING'S BEAUTIFUL.
>> I MEAN IT'S LIKE A PIECE OF ART.
>> THE CAKE DECORATING IS SOMETHING I DON'T THINK YOU CAN FIND ANYWHERE ELSE.
>> JUST PUTTING BUDS ON THIS, AND THEN THIS IS DONE.
>> I HAVE A HUGE FAMILY AND A HUGE BABY SHOWER, AND I WAS IN CHARGE OF THE CAKE.
SO IT WAS A SLAM DUNK -- I BOUGHT THE CAKE FROM BETHEL BAKERY.
BROUGHT IT TO DEL'S IN BLOOMFIELD FOR THE SHOWER, AND A LADY FROM MONROEVILLE TOOK ONE LOOK AT IT AND SAID THIS HAS GOT TO BE FROM BETHEL BAKERY.
SHE KNEW IT FROM THE DECORATING.
>> I THINK THAT'S WHAT MAKES A DIFFERENCE IN OUR CAKES, TOO, IS THE AMOUNT OF DETAIL WE DO.
>> WE'RE JUST START -- WE'RE JUST PRACTICING ON A NEW WEDDING CAKE OVER THERE.
>> EACH YEAR, WE TRY TO GO LOOK AT OUR DESIGNS, AND WE ALWAYS WANT TO TRY TO BRING UP SOMETHING NEW, SOMETHING DIFFERENT.
>> THE WEDDING DEPARTMENT IS MANAGED BY JOHN'S YOUNGEST SISTER, CHRISTINE.
>> WHEN YOU HAVE A FAMILY-OWNED BAKERY, IT'S THE PERSONALITY BEHIND IT.
IT'S THE -- IT'S THE WARMTH.
IT'S THE, YOU KNOW, WHEN YOU LOOK FORWARD TO SEEING THOSE CUSTOMERS THAT YOU KNOW ALL THE TIME, JUST AS WELL AS THEY LOOK FORWARD TO SEEING YOU.
>> THERE USED TO BE A LOT MORE BAKERIES HERE, SO THE BAKERIES THAT WE DO HAVE ARE IMPORTANT.
>> THE BAKERY I THINK IS VERY IMPORTANT.
THE PEOPLE THAT LIVE IN BETHEL AND WORK HERE, WE TAKE PRIDE IN IT.
>> IT'S THE CAKE, IT'S THE ICING, IT'S THE TRADITION.
>> IT'S A PART OF WHAT YOU GREW UP WITH AND PART OF FAMILIARITY, AND JUST PART OF BEING HOME.
>> FROM WHAT I CAN SEE, WE'RE STILL GOING STRONG.
[ LAUGHS ] >> [ LAUGH ] BETHEL BAKERY IS STILL BOOMING.
BUT WHEN WE TALK ABOUT DONUTS AROUND HERE, WE INEVITABLY TALK ABOUT OUR SHOW CALLED THINGS THAT ARE STILL HERE.
MADE IN 1999, IT INCLUDED AN UNFORGETTABLE CLASSIC DONUT SHOP IN BEAVER COUNTY.
>> WELL, THIS IS ORAM'S DONUT SHOP IN BEAVER FALLS.
IT'S BEEN AROUND SINCE 1938.
>> THAT'S WHEN LILLIAN AND WILLIAM ORAM FROM OIL CITY MOVED HERE AND STARTED MAKING DEEP FRIED DONUTS.
THEY KEPT THEIR PRODUCTS SIMPLE, SWEET AND HANDMADE FOR OVER TWENTY YEARS.
>> I ALWAYS THOUGHT THEY WERE -- THEY WERE EXCELLENT DONUTS.
>> THE ORAMS HAD A FOSTER CHILD, TOM BRADSHAW, WHO EVENTUALLY BOUGHT THE BUSINESS IN 1960 AND KEPT MAKING DONUTS.
>> I MADE A REAL EFFORT TO MAKE THEM GOOD -- >> OH THEY'RE THE BEST CINNAMON ROLLS IN THE WORLD.
UNDISPUTED.
>> I'M HERE EVERY MORNING.
>> IT'S PRACTICALLY LIKE A CULT-LIKE FOLLOWING -- THE CUSTOMERS.
>> WELL, ANY EVENT WE HAVE AT COLUMBIA GAS, EVERYONE REQUIRES ORAM'S DONUTS.
>> SOCCER.
TOMORROW'S SOCCER.
KIDS' BREAKFAST BEFORE SOCCER.
[ LAUGHS ] >> WHEN I FIRST MOVED HERE, THE DONUTS WERE 35 CENTS.
>> THE HISTORY OF THE PLACE I THINK IS PART OF THE MYSTIQUE.
>> AND THEY HAD A DOLLAR'S WORTH OF SUGAR IN ‘EM.
I COULD NEVER FIGURE OUT HOW HE COULD DO THIS.
>> YOU KNOW, IT'S JUST BEEN AROUND FOR AS LONG AS EVERYONE IN TOWN CAN REMEMBER.
>> OH MY GOODNESS, I'VE KNOWN ABOUT ‘EM SINCE I WAS A KID.
>> -- AND I REALLY THINK THAT JON'S PERFECTED IT MORE.
HE MAKES A REAL EFFORT TO MAKE THEM GOOD.
>> THE NUMBER ONE SELLER IS THE CINNAMON ROLLS.
MR. BRADSHAW DEVELOPED THAT IN THE EARLY 60's I BELIEVE.
>> IN THE MID-90's, MR. BRADSHAW SOLD THE PLACE TO JON GEORGE AND HIS WIFE VICKI.
>> JON'S THE DONUT MAN.
IT WAS ALWAYS HIS DREAM TO HAVE A DONUT SHOP.
I DON'T KNOW WHY.
EVERYONE HAS THEIR OWN DREAM.
[ LAUGHS ] >> REALLY JUST BECAUSE OF OUR PASSION FOR THE PRODUCT.
>> I JUST LIKE THEM.
MY FAMILY LIKES THEM.
>> THESE PEOPLE MAKE THE BEST DONUTS IN THE WORLD, AND I NEVER TRAVEL WITHOUT ORAM'S DONUTS.
>> EVERY TIME I GO TO NEW YORK TO VISIT MY FRIENDS IN SARATOGA SPRINGS, I HAVE TO TAKE A DOZEN OF ORAM'S DONUTS.
>> WE'VE GOT CREAM-FILLED WITH CHOCOLATE ICING, WITH VANILLA ICING -- >> THEY DON'T MAKE A BAD THING IN HERE.
EVERYTHING IS GOOD.
>> VANILLA CAKE.
CHOCOLATE CAKE.
PUMPKIN CAKE.
APPLE CAKE.
>> IT'S ON MY WAY HOME FROM WORK.
I WORK THE NIGHT SHIFT.
SO THIS IS MY BREAKFAST.
AND DINNER.
>> AND WE'VE GOT GLAZED, GLAZED ROLLED IN COCONUT, GLAZED ROLLED IN PECANS -- >> I WANT TWO OF THE CREAM-FILLED -- >> MY PERSONAL FAVORITE IS THE CREAM-FILLED.
ACTUALLY THEY'RE CALLED BISMARCKS.
>> -- AND A SUGAR DONUT.
>> I GET A CREAM-FILLED.
THEY GET THE BIG CINNAMON ROLLS.
>> USED TO HAVE A FAVORITE.
IT USED TO BE CINNAMON, NOW I LIKE -- I HAVE A NEW FAVORITE ONE EVERY DAY.
>> FRIDAY IS ALWAYS WHEAT WITH RAISINS.
>> PRODUCTION STARTS EVERY NIGHT AROUND MIDNIGHT.
>> THIS IS HOW YOU GET YOUR GLAZED DONUTS.
>> WHEN THEY MAKE THE CINNAMON ROLLS.
DEBBIE DEL DUCA AND HER CREW START WITH BIG BLOBS OF DOUGH.
>> YOU GET TWO PIECES.
WE PUT THEM TOGETHER.
GOES THROUGH THE ROLLER, COMES DOWN.
AND HE'LL PUT BUTTER ON IT.
AND AS IT GOES DOWN, THE CINNAMON AUTOMATICALLY DROPS.
AND THEN IT GETS HAND ROLLED.
AND THEN IT GOES DOWN THROUGH THE GUILLOTINE AND GETS CUT.
>> AND THEN THEY GO INTO THE "PROOFER" WHERE THEY RISE.
AND EVENTUALLY THEY GO INTO THE FRYERS AND THE GLAZER.
AND GO ONTO THE RACKS AND THEN OUT TO THE CUSTOMERS.
>> I GREW UP IN BEAVER FALLS, AND THIS WAS A TREAT WHEN I WAS A KID.
>> YOU CAN EAT ‘EM TODAY.
YOU CAN EAT ‘EM TWO DAYS FROM NOW, AND THEY'RE STILL GOOD.
>> WELL, THERE'S THREE DOZEN, THIS IS A SMALL ORDER THIS TIME.
>> I'M GOING TO THE POST OFFICE AND ASK HOW CAN I SEND THESE DONUTS.
>> AREN'T YOU GLAD TO BE LIVING BACK AROUND HERE AGAIN, HUH?
>> OH, ABSOLUTELY.
>> MY MOM WOULD TAKE US DOWN HERE PROBABLY ABOUT 7:00 OR 8:00 IN THE MORNING.
YOU HAD TO GET HERE EARLY BECAUSE AT THAT TIME, BY NINE O'CLOCK, THEY WERE SOLD OUT.
>> I LIKE THE CHOCOLATE WITH THE CHOCOLATE ICING.
>> OH, I ONLY GET THE CINNAMON.
THEY MAKE THE OTHER ONES, BUT WHY?
>> WELL, OF COURSE THEY'RE LIKE ANY GREAT CINNAMON ROLL BUT THERE'S MORE OF THEM.
>> MORE INSIDE, MORE OUTSIDE.
>> IT'S BIG.
>> NO, IT'S THE INGREDIENTS.
THE SIZE HAS NOTHING TO DO WITH THEM.
>> THE THING IS -- HERE, I MEAN THIS DONUT IS PROBABLY THE SIZE OF A HUBCAP.
>> USUALLY THEY JUST COME IN AND GO, "A DOZEN OF THESE."
>> THEY CALL ‘EM "BELLY BUSTERS," WHATEVER, YOU KNOW AND -- >> BUT IT'S VERY LIGHT.
>> IT'S A BIG CINNAMON ROLL.
>> WELL, THEY'RE NOT FATTENING.
>> CHILDREN, OR PEOPLE LOVE DONUTS OF ALL AGES.
MY SON IS NINETEEN MONTHS OLD.
HE'S EATING A DONUT, AND HE'S SAYING HOW DELICIOUS IT IS.
>> THE PEOPLE THAT HAVE WORKED HERE HAVE BEEN REALLY GREAT.
THIS IS REALLY, REALLY A SPECIAL PLACE IN THIS TOWN.
>> I JUST LOVE THIS AREA, AND I THINK EVERY PLACE HAS A SPECIAL PLACE, AND ORAM'S IS ONE OF THEM.
>> THEY'VE GOTTEN A LITTLE FANCIER.
ALL CLEANED UP THE PLACE, BUT IT STILL TASTES THE SAME.
>> THEY HAVE A FLAVOR THAT IS, THAT I'VE NEVER HAD IN A CINNAMON ROLL ANYWHERE ELSE.
THEY'RE --THEY'RE UNIQUE.
>> WHAT HAVE WE LEARNED IN THIS PROGRAM?
WELL, NUMBER ONE -- NEVER ASSUME THAT A DONUT PLACE IS DEAD JUST BECAUSE IT'S NOT OPEN WHEN YOU DRIVE BY.
NUMBER TWO -- NEVER PASS UP THE OPPORTUNITY TO STOP AT A ROADSIDE BAKERY.
NUMBER THREE -- IT MIGHT BE WORTH THE DRIVE TO BEAVER FALLS FOR ONE OF THOSE CINNAMON ROLLS AT ORAM'S.
AND NUMBER FOUR -- PEOPLE WHO WORK IN BAKERIES GET TO EAT THEIR MISTAKES.
WE'RE NOT THAT LUCKY IN TV.
BUT I THINK THERE IS HALF A DONUT WAITING FOR ME SOMEWHERE AROUND HERE.
>> IF YOU WANT TO SEE OTHER PRODUCTIONS FROM RICK SEBAK AND HIS COHORTS AT WQED, CHECK OUT THE MANY DVDS OFFERED AT SHOPWQED.ORG OR CALL 1-800-274-1307.
>> JOYCE WELSH.
IS IT ALL RIGHT THAT WE GOT YOUR PICTURE --?
>> YEAH, WE'RE MEMBERS OF QED.
>> IS IT ALL RIGHT THAT WE GET YOUR PICTURE AND WE CAN USE IT IN OUR SHOW?
>> SURE, MY GRANDKIDS'LL BE THRILLED SINCE IT'S CHANNEL 13.
[ LAUGHS ] >> YOU KNOW WHEN YOU WANT A BREAK FROM THE CRAZY PROGRAMS, YOU PUT THEM ON.
QED.
YOU KNOW, THE GOOD PROGRAMMING -- >> SPEND EVERY SATURDAY MORNING WITH THAT -- >> PARDON?
>> I SAID, EVERY SATURDAY MORNING, I JUST LOVE THAT MAN.
>> CHRIS FENNIMORE?
>> YES, HE'S WONDERFUL.
>> IT'S LIKE REALLY A TRADITION.
YOU KNOW IT'S ONE OF THOSE TRADITIONS THAT YOU SUPPORT IT BECAUSE YOU WANT IT TO STAY THERE FOREVER, SO, SORT OF LIKE QED.
[ LAUGHS ] >> GETTING A LITTLE TIRED OF THE REPEATS, BUT I STILL WATCH HIM.
>> TO FIND OUT MORE ABOUT THESE STORIES, TO LEAVE A COMMENT OR A SUGGESTION, GO ON-LINE TO WQED.ORG/ITS-PITTSBURGH.
WE ALSO HAVE A FACEBOOK PAGE, AND ON TWITTER, FOLLOW RICK AROUND HERE.
>> "IT'S PITTSBURGH AND A LOT OF OTHER STUFF" IS MADE POSSIBLE BY THE BUHL FOUNDATION, SERVING SOUTHWESTERN PENNSYLVANIA SINCE 1927.
Support for PBS provided by:
The Rick Sebak Collection is a local public television program presented by WQED