Archived: Fry Baby

Making Fries and Sauce the Main Course

Fry Baby has now closed.

Fries​ ​have​ ​been​ ​the​ ​support​ ​act​ ​for​ ​too​ ​long,​ ​with​ ​everyone​ ​from​ ​fast​ ​food​ ​chains​ ​to  fancy​ ​restaurants​ ​asking​ ​people​ ​if​ ​they​ ​“want​ ​fries​ ​with​ ​that?”​ ​

Well,​ ​no​ ​longer. Specialist​ ​Belgian​ ​fry​ ​shop​ ​‘Fry​ ​Baby’​ ​is​ ​set​ ​to​ ​change​ ​the​ ​way we​ ​view​ ​fries,​ ​taking​ ​them​ ​from​ ​a​ ​side​ ​or​ ​an​ ​upsell​ ​item,​ ​and​ ​elevating​ ​them​ ​to​ ​the  main​ ​course.​ ​

Fry Baby at Snickel Lane

Fry​ ​Baby’s​ ​ethos​ ​is​ ​that​ ​fries​ ​are​ ​enough​ ​and​ ​deserve​ ​to​ ​be​ ​celebrated as​ ​the​ ​centrepiece​ ​of​ ​a​ ​meal. Modelled​ ​on​ ​the​ ​original​ ​and​ ​authentic​ ​Belgian​ ​fries​ ​that​ ​have​ ​been​ ​popular throughout​ ​Europe​ ​over​ ​the​ ​last​ ​100​ ​years,​ ​Fry​ ​Baby’s​ ​fries​ ​(or​ ​‘frites’​ ​as​ ​they​ ​are called​ ​in​ ​Belgium)​ ​are​ ​cut​ ​on​ ​site​ ​from​ ​fresh,​ ​Pukekohe,​ ​Agria​ ​spuds​ ​and​ ​fried​ ​twice in​ ​flavourless,​ ​refined​ ​coconut​ ​oil​ ​using​ ​the​ ​authentic​ ​Belgian​ ​method.

Fry Baby Snickel Lane

Fry​ ​Baby​ ​celebrates​ ​and​ ​romanticises​ ​its​ ​Belgian,​ ​thick​ ​cut​ ​fries​ ​with​ ​creamy​ ​potato flavour,​ ​accompanied​ ​with​ ​a​ ​variety​ ​of​ ​tantalising​ ​sauces,​ ​starting​ ​with​ ​10​ ​to​ ​choose  from,​ ​and​ ​with​ ​more​ ​to​ ​follow.​ ​Fry​ ​Baby​ ​fries​ ​are​ ​served​ ​in​ ​true​ ​Belgian​ ​cones.  

“The​ ​sauces,​ ​in​ ​all​ ​of​ ​their​ ​authenticity​ ​and​ ​variety,​ ​were​ ​the​ ​key​ ​for​ ​us​ ​in​ ​developing  the​ ​concept​ ​behind​ ​Fry​ ​Baby”,​ ​says​ ​co-founder,​ ​Roland​ ​​Sokcevic​ ​Jr.“Belgian​ ​fries​ ​just​ ​aren’t​ ​given​ ​enough​ ​credit​ ​as​ ​a​ ​delicacy​ ​and​ ​wonderful​ ​comfort  food,​ ​so​ ​we​ ​wanted​ ​to​ ​elevate​ ​them​ ​to​ ​a​ ​hero​ ​status​ ​and​ ​make​ ​them​ ​delicious  enough​ ​so​ ​they​ ​can​ ​be​ ​enjoyed​ ​as​ ​the​ ​focal​ ​point​ ​of​ ​a​ ​meal. The​ ​sauces​ ​really​ ​make​ ​the​ ​meal​ ​complete,​ ​with​ ​unique​ ​flavour​ ​combinations​ ​and often​ ​chunky,​ ​rustic​ ​ingredients,​ ​they​ ​make​ ​each​ ​serving​ ​flavoursome and​ ​original.”    

The​ ​sauces​ ​are​ ​developed​ ​by​ ​Roland​ ​Sokcevic​ ​Sr​ ​and​ ​handcrafted,​ ​especially​ ​for​ ​Fry Baby​ ​and​ ​using​ ​natural​ ​and​ ​fresh​ ​ingredients,​ ​by​ ​Peter​ ​Wheeler​ ​from​ ​Barrington’s Fine​ ​Foods. Next​ ​to​ ​the​ ​KiwiBank​ ​on​ ​Commerce​ ​Street, Fry​ ​Baby​ ​will​ ​become​ ​the​ ​go-to​ ​spot​ ​for​ ​hungry​ ​people​ ​desiring​ ​a​ ​quick​ ​‘fix’,​ ​from  daytime​ ​office​ ​workers​ ​to​ ​night​ ​owls​ ​out​ ​on​ ​the​ ​town.​ ​

Open​ ​7​ ​days​ ​from​ ​11am​ ​till  late,​ ​Fry​ ​Baby​ ​will​ ​deliver​ ​an​ ​uncompromising​ ​Belgian​ ​experience​ ​that​ ​will​ ​forever change​ ​the​ ​way​ ​you​ ​think​ ​about​ ​fries.  

Park for $2 per hour at the Victoria St car park on evenings and weekends. Find out more.

Kids ride free on public transport on weekends and public holidays. Find out more.

Last updated: 01 July 2019

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