Our story is a triumph in parenting.

"Fries in a milkshake? Dad, are you sure about this?"

It's 2010. Jeremy Barlow sits in a 1930's era burger joint coaxing his daughters into discovery. Memories of his Nantucket childhood come rushing back.

"It's a classic combination! Imagine the creaminess of the milkshake against the crispy exterior and soft interior of the french fries. It's contrast in textures. It's what food is all about!!"

He would know. A dynamic Nashville chef, Barlow is known for his restaurants Tayst and SLOCO, as well as his innovative pop-up concepts that have captured the city's food scene.

After some protest and a reluctant bite, a burst of color washed over her as she savored the satisfying dance between salty and sweet, warm and cold. A unique food experiment was taking place. Jeremy was taking notes.

"Fries-Cream. Why isn't a concept dedicated to these two?"

So he tested, and tested - and even tested, until he set out to prove that it could be done with a successful pop-up in 2021. One year later, Fryce Cream caught its wave.

Fryce Cream is part of a working kitchen. It offers Jeremy a place to tinker with spice combinations, new recipes, as he continually pushes boundaries with his creative menus and unique fusion of flavors and textures.

Jeremy is an avid surfer (as you can see in our brand), and he travels the globe finding inspiration in the surf that mirror his passion in the kitchen.

Fryce Cream is a place where you are encouraged to chill and be part of something very simple.