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“I was at art school: two years at Delta College and then one year at Western Michigan University as a painting major. But I enjoyed cooking more than anything, so I naively decided to go to culinary school. I thought ‘In two years I’ll get my degree and then I’ll be a chef!’

After graduation, I worked at the Montague Inn Bed & Breakfast part-time as their pastry chef, and then my old chef referred me to a place in Ellsworth called Tapawingo. It was a Five Diamond property, James Beard-nominated and they needed a pastry chef.

I got the job.

I had to step it up. I had my own kitchen and got to work with a lot of great chefs. But when we had our first child, our family was still in Saginaw and we decided to move back to be closer to family. At that point, Patisserie had been open for about a year and I was fortunate to get a job there.

While I was at Patisserie and Jenny was working at Home Depot, we were driving by this space one day and saw a ‘For Sale’ sign. Opening our own place was something we always wanted to do. The space was previously Richie Rich’s Deli, and it was perfect. We partnered with Jenny’s sister and brother-in-law and were able to buy it. They helped us get it going because they knew it was our dream.

For the menu, I wanted it to focus on quality but still be accessible, and it's pretty much stayed the same since we’ve opened. Our specials are driven mainly by seasonality and Farmer’s Market produce. Peaches, blueberries, and strawberries are coming up so we’ll do something special with those.

There is some carryover between art school and food. Food has to look good, it has to smell good, it has to be presented well. You’re working with all the senses.
But the main thing is taste. If it doesn’t taste good, you’re dead in the water.

- Adam and Jenny Bolt, owners of Fralia's
Fralia's is open Monday through Friday from 10:30AM to 3:30PM, and Saturdays 10AM to 3PM. To place an order, call 989-799-0111.
To view a menu, visit