As a student at Oxford, I discovered a British favourite: fish and chips. The fish I wasn’t a fan of. The chips, however, were a revelation and quite often, my dinner.

Living in the UK opened doors. I travelled through Belgium and the Netherlands, where fries are a national treasure. Served in paper cones with a variety of housemade sauces — treated as a dish in their own right, not an afterthought.

Coming back to the US, I discovered it was next to impossible to find a proper fry. What I’d fallen in love with across the Atlantic simply didn’t exist back home. That gap stayed with me.

So I started making them myself. For friends, for family, for anyone willing to try. The response was always the same.

Frenchies grew from that simple idea. Our vision is singular: to create a fry worthy of the spotlight — crafted with intention, served with pride, and good enough to make you forget about the fish entirely.