Our fries don't come from a freezer.

What makes a flex fry a better fry?

We begin with the undisputed king of potatoes, the PEI Russet Burbank, developed in 1914 by Lou Sweet, a Colorado potato grower and then president of The Potato Association of America.

Our potatoes are washed in cool water and handcut in our shop in small batches. After cutting, a second water wash removes much of the loose starch that would otherwise make them doughy and sticky.

A quick blanch in pure canola oil cooks the potato through without browning or crisping. The cooked fries are then rapidly cooled. When you order them, the fries are cooked a second time, at a slightly higher temperature. This second cooking gives them the crisp texture they're famous for, and is known as the French method.

To finish, we dust them lightly with natural sea salt.

Sure, it's not terribly convenient, but the result is likely the best fry you've ever tasted.