On any summer night in Northeast Ohio, the line at Pav’s Creamery tells its own story. Families gather, kids press their hands to the window at the Portage Lakes shop as they debate flavors, and the regulars order without hesitation. What appears as a simple stop for ice cream is, for generations of customers, part of something much bigger.
Long before it became a regional staple, Pav’s Creamery began as a classic 1950s ice cream stand in Portage Lakes. Originally a Tastee Freez, the shop was later purchased by Robert “Pav” Pavlik, who gave the stand its now familiar name before eventually selling it to retire.
That is when Bill and Claire Micochero took a chance on the small neighborhood shop in 1978, unknowingly laying the foundation for what would become a multigenerational family business.
“What started as my parents’ little ice cream stand has grown into something bigger than I could have ever imagined,” says owner Michelle Micochero. “But the best part is building it alongside my family and creating something that lasts. It is not just a business, it is part of our family story.”
In those early years, Pav’s was known as much for its fried chicken as for its homemade custard. Over time, however, its identity evolved.
For Michelle’s son Nik, the story begun by Bill and Claire Pavlik and Claire’s grandson, owner Nik Pappas, the story begins a generation later.
“My grandfather was a tire maker for Firestone, and he hated it,” he recalls. “He used to drive to Pav’s, sit there, and count cars, trying to figure out how much money the place was making.”
Curiosity soon turned into opportunity. His grandfather eventually struck a deal with the original owner and took over the business.
Years later, Pappas would find himself at a similar crossroads.
In 2012, after two years working in the Seychelles, he returned home with his wife and son, ready for a reset from the hospitality world. He decided to take a chance on Pav’s.
“I told myself, give it three months and see if I can make a living doing this.”
What began as a short term experiment quickly gained traction. Pappas started wholesaling Pav’s products to local restaurants, beginning with Beau’s, then expanding to grocery stores, country clubs, and more. Over the next decade, that side of the business grew to serve more than 20 stores, while new retail locations opened in Green, North Canton, Cuyahoga Falls, and Bath.
That growth created space for others to step into leadership roles.
“I joined the team and became an official ‘Pavette’ nine years ago because Nik approached me about opening a shop in our hometown,” says Cassie Oakes, co-owner of the North Canton and Green locations. “I had an ice cream background and always told my previous owners I would buy a shop someday. I love getting to be creative with flavors and connecting with the local community.”
But expansion also brought a reality check.
Early on, Pappas realized Pav’s was not as widely known as he had assumed.
“That was a tough thing to get over,” he says. “We had to stop focusing on what we thought we were and start focusing on what we actually did well.”
That shift became a turning point, leaning into creativity, consistency, and customer driven ideas. From viral menu items to high demand favorites, the brand began to find its rhythm.
“Listening to what our customers want is huge,” he explains. “We try to cater each location to its community.”
Beyond the growth and evolving menu, Pav’s has always been rooted in something deeper: memory.
“So many people come here for the experience they had as kids,” Pappas says. “At Portage Lakes, St. Francis is right next door. Kids would come over after school, grab a treat, and fifteen or twenty years later, they are back with their own families.”
That sense of tradition, passed from one generation to the next, continues to define the Pav’s experience. Even today, the shop still uses the same custard machines once used at Euclid Beach Park in the early 1920s, a small but meaningful link to its past.
“The seed was planted by Michelle to come home, and we are so glad we did,” says Melody Pappas, co-owner of the Green, Bath, and North Canton locations. “It is a privilege to do this work. It is an honor to Claire and Bill to carry on the family business. The family is growing, and it is a blessing to be part of it.”
The support of the community would soon be put to the test during the opening of the North Canton location. Facing unexpected permitting and zoning challenges, the project was nearly shut down, putting tens of thousands of dollars at risk.
In a final effort, Pappas turned to the community.
“I posted on Facebook explaining the situation,” he says. “At the city council meeting, over one hundred people showed up in support.”
The response not only helped secure approval, it reshaped his perspective.
“That is why I stay so involved in the community,” he adds. “That moment meant everything.”
Today, Pav’s is powered just as much by its people as its product. Many employees start as seasonal hires but return year after year. Some have stayed for more than a decade.
“There is a reason for that,” Pappas says. “We treat them well. They are part of the Pav’s family.”
For some, that connection begins early and lasts for years.
“I have grown up with Pav’s,” says Ashley Mitchell, the company’s marketing director. “I started working here when I was eight, running the register and learning how to count change while working alongside my mom. It means so much to still be part of the business as it has grown.”
While the storefront experience remains central to the brand, Pav’s has also expanded in new directions, including its food trucks.
“The food trucks are so fun,” says Mark Bulger, director of food truck operations. “We travel and stay busy all summer, from April through October. We started with one truck in 2020, and now we have two. One of my favorite moments was working at LeBron’s Fourth of July party, along with private events featuring Guy Fieri, Peyton Manning, and Diana Ross.”
Today, Pav’s remains committed to quality. The creamery is known for its freshly made custard, homemade hard ice cream, yogurts, and sorbets, all made on site daily with more than thirty flavors and combinations.
With locations across the region, Pav’s has become a destination for ice cream in Northeast Ohio, even earning Tripadvisor’s recognition as Akron’s top dining destination.
Despite the expansion, Pappas remains hands-on.
“I am a delivery driver, a menu maker, marketing, I will sweep floors, create new flavors, whatever needs to be done,” he says. “People are surprised to see me hauling in ice cream, but I will work as hard as I need to.”
Looking ahead, the vision for Pav’s continues to take shape, just as it always has.
“There was never really a business plan,” he admits. “Everything happened organically, one opportunity leading to the next.”
Now, that growth includes expanding beyond ice cream, with new ventures like coffee entering the mix through their latest concept, Pav’s Beanery.
“It is a natural fit,” he says. “Locally roasted coffee from M&H Roasters alongside what we already do just makes sense.”
For Pappas, legacy is defined by what is built to last.
“Where could this be when my kids take it over one day?” he reflects.
If the past is any indication, the future of Pav’s Creamery lies not just in what it becomes, but in what it continues to mean to the Northeast Ohio community.
"What started as my parents’ little ice cream stand has grown into something bigger than I could have ever imagined."
“It is a privilege to do this work. It is an honor to Claire and Bill to carry on the family business. The family is growing, and it is a blessing to be part of it.”