Frailias: Good Food & Value is a Recipe for Success
Frailias: Good Food & Value is a Recipe for Success
The newest offering on the culinary plate for 2005 comes in the form of Fralia’s, an exceptional new independent & locally owned deli that lifts the palates of patrons several notches above the ordinary and humdrum with 21 expertly concocted sandwiches, 8 extremely fresh and carefully crafted salads, and homemade soups guaranteed to warm more than your belly on a cold winter’s day.
 Located in Saginaw’s fabled ‘Old Town’ district at the former location of Richie Rich’s Deli & Sandwich Shop at 422 Hancock St. on the Corner of Hancock & Michigan, owners Tomas & Kate Salas and Chef Adam Bolt hope to offer something that ‘chain’ sandwich shops find challenging to deliver: popular food items prepared in a creative manner with fresh ingredients at the same cost one would pay at a Jimmy Johns or Subway.
“People may perceive they are getting exotic and pricey food,” comments Tomas, “but that isn’t the case because a sandwich here costs the same as it does at a fast food restaurant. Basically, we believe that good food & value is a recipe for success.”
With Adam attending Schoolcraft College of Culinary Arts, he quickly gained extensive experience in the dining industry, serving as a baker at Saginaw’s Montague Inn, followed by a stint in Northern Michigan as a pastry chef at Tapawingo, and most recently working at Horizon’s, the genesis for Fralia’s began the minute Richie’s went up for sale.
“We’ve talked about opening something for awhile,” notes Tomas, “and when Richie’s became available we saw a great location and the perfect opportunity.”
After leaving Tapawingo, Adam gleaned much of the content for his menu while honing his talents at The Crystal Club in Alden, Michigan. “Based on my experiences there, I knew which menu items would be popular based upon what we sold. Other items are things I developed based upon what I like to eat when ordering a sandwich,” explains Adam.
After the birth of his child, Adam and his wife decided it best to move back to Saginaw, so they could be closer to parents & friends.
“All our baked goods are done from scratch, as is everything we offer except the deli meats,’ continues Adam. “We offer different types of cheeses and other items that I haven’t seen offered in the area, things I enjoy eating but haven’t seen.”
Less one thinks Fralia’s is too exotic, they even offer a peanut butter & jelly sandwich for children.
Though he has extensive experience as a dessert chef, Adam is mainly featuring cookies, brownies and breakfast pastries at this juncture, noting if he witnesses a demand for them he may get into featuring more specialty desserts.
 When asked what they view as the most challenging component of their new endeavor, Tomas notes that “We’re offering a different flavor for Saginaw that really hasn’t been tried before. Once people become accustomed to it, I think we’ll develop a good, solid clientele.”
“I agree,” interjects Adam. “It’s always a challenge introducing people to newer things, especially when you don’t have American Cheese or Plain Yellow Mustard on the menu. We also offer premium Boarshead meats, which are much healthier for people. Again, we’re doing all of this at a very competitive price structure.”
When asked why Tomas decided upon Old Town Saginaw as a location, he is quick to respond: “I think it matches what we’re trying to do here. You couldn’t establish a deli like this in either the Township or Bay Road. It doesn’t have the same feel – the historic nature of the buildings. Plus, our families live close together in this area, in the neighborhood, so it’s natural to be here.”
With hours that range from 10 AM – 6 PM Monday – Friday and Saturdays from 10 AM – 3 PM, people interested in having Fralia’s cater sandwich trays should feel free to phone their requests. “One of our first jobs was for Shaper’s Salon at their annual open house and it was a great success for us,” adds Tomas. “We can’t physically attend the catering jobs, but can definitely work up various sandwich trays.”
For those curious as the name Fralia’s came to be, it is a synthesis between the names of Tomas & Adam’s daughters Amelia and Francis. “Actually, Kate came up with the name,” notes Tomas, “and we had a few other ideas, but we came back to it because it carries a European tone.”
Though they’ve only been open since January 3rd, a few of the more popular items on the menu have included the Grilled Flanksteak Sandwich and The Georgia Rueben. In terms of salads, patrons can choose between the Jenny Salad, which offers everything but the kitchen sink; a Cobb Salad with chicken breast, avocado, blue cheese & bacon; a pasta salad with pesto vinaigrette; a steak salad with blue cheese, and a tarragon chicken salad. Definitely a nice array, with all dressings made in-house.
Additionally, Tomas & Adam have discussed the possibility of getting a beer/wine license as further incentive to draw the ‘afterwork’ business crowd in for a beer to go along with their sandwich, or wine with their salad. Plus, in the near future, Fralia’s will be offering business deliveries for multiple orders.
Those interested in phoning in orders can contact Fralias at 989-799-0111 or fax orders at 989-792-2880.
By Robert E. Martin
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