Nestled in the heart of Old Orchard Beach, there's a little slice of fried heaven that has been orchestrating a symphony of sizzling fries for over 80 years.
Each summer, Pier Fries draws in crowds like seagulls at a feast, with tourists and locals alike eager for the indulgent experience of savoring their legendary eats.
Amidst this hustle and bustle, co-owners Tiffany and Allan Buotte can be found working right alongside their employees, all of whom are local teens. Their days are brimming with the sounds of fresh-cut potatoes, laughter, and carnival rides and games in the distance—a soundtrack to the simple joys of seaside life.
Tiffany's journey with Pier Fries first began when she was only 16 years old, her hands now seasoned by years of crafting the perfect fry. The family-owned business has been a landmark since 1932, and was originally perched on the Pier. After the "The Blizzard of 1978," they relocated to the downtown square, and 24 years later moved to the Whitehall Building where it resides today.
Here, fries aren't just a side; they're the main event. And they’re not just any fries — they come directly from a farm located in Aroostook County. Each morning, they are hand-cut by employees before being sizzled in soybean oil that is changed on a regular basis. Tiffany estimates that each season, they cut around 250,000 pounds of potatoes.
The pride in which Tiffany and Allan feel for their business is immense, and this sense of joy extends to their staff as well. Each year, they hire kids who live in OOB, Saco and Biddeford. For past and present employees, Pier Fries often feels like more than just a summer job; in many ways, it also feels like a rite of passage. There is a sense of satisfaction that comes with being able to say they have worked there.
Of course, it's not all golden potatoes and sunny skies. Weather can turn on a dime, which can directly affect the amount of foot traffic on any given day. Then, there are the inherent challenges that come with operating a small business in today's economic climate. But in a heartfelt nod to their devoted patrons, Tiffany and Allan have held their prices steady, absorbing the cost increases themselves.
As Tiffany looks back on her life's work at Pier Fries, she said that she sometimes needs a reminder of how extraordinary it is. Sometimes it's an out-of-state encounter, other times it's a customer's declaration that they drove four hours just to visit their establishment. Each positive interaction she has makes her step back and truly appreciate the legacy she's part of — one that stands proudly alongside Maine's most iconic names.
In this little corner of the world where employees start their shift by tackling a mountain of potatoes, Pier Fries has proven to be more than just a business. It's a testament to tradition, to the power of simple pleasures and to the enduring bonds that exist between a place and its people.
