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Frango
Frango mints are a brand of chocolate truffles first created for the Frederick & Nelson department stores. Traditionally flavored with mint and widely popularized by the Marshall Field and Company department store, they were later produced and distributed by Macy's department stores. Frango is also the brand name of a line of various other related food products.
Historically associated with the Midwestern and Pacific Northwest regions of the United States, the candy is sold in various outlets throughout the country. Frangos were created by Seattle, Washington's Frederick & Nelson department store in 1918; the company and Frango trademarks were both acquired by Chicago's Marshall Field's department store, which introduced its recipe in 1929. Frango mints were produced in large melting pots on the 13th floor of the flagship Marshall Field's store on State Street for 70 years.
In the beginning of 2017, Garrett Popcorn Shops acquired the rights to sell Frango from Macy's. While the department store continues to sell their own version, Garrett Popcorn Shops will be focused on growing the chocolate brand while preserving its rich heritage and traditions from both cities. Presently, the company has been developing, creating, selling, and distributing Frango chocolate with a refreshed image in its boutiques and online.
The origins of Frango mints go back to 1918, according to a trademark document from the U.S. Patent Office. Originally, the Frango was the name for a frozen dessert sold at the sophisticated Tea Room at Frederick & Nelson's department store, at Sixth Avenue and Pine Street in Seattle, Washington. The first Frango frozen dessert was available in maple and orange flavors. There are a few different theories as to the origins of the Frango name. One theory is originated by the combination of "Fr" from Frederick’s and the "ango" from the word tango. Employees trained at Frederick and Nelson were taught that the name was an acronym for FRederick And Nelson COmpany. The C was changed to a G since Franco suggested a different meaning.[citation needed] Some have also said that Frango is a portmanteau for FRederick And Nelson GOodness.[citation needed]
A much-repeated theory—repeated, at times even by people very close to the stores concerned—states that Frederick & Nelson originally called the chocolates Franco Mints. In the 1930s, after Frederick & Nelson's was acquired by Marshall Field's, the name was changed to Frango mints after the Spanish Civil War, when Generalísimo Franco met with Hitler, to avoid similarities to the Spanish dictator's name. However, Frederick & Nelson is said to have filed an application on June 1, 1918, to register Frango as a trademark.
In 1926, the consistency of the Frango Dessert was described as flaky, requiring the use of a fork, not a spoon as you would use with ice cream. The Frango name eventually was extended to ice-cream sodas, pies and milkshakes sold at the store. It wasn't until 1927 that Ray Alden, who ran Frederick's in-store candy kitchen, developed the Frango mint meltaway chocolate. Alden's secret recipe used chocolate made from both African and South American cocoa beans as well as triple-distilled oil of Oregon peppermint and 40% local butter.
A few months after Marshall Field's agreed to buy out Frederick & Nelson's and take control of the Seattle company in 1929, the Frederick & Nelson candy makers in Seattle were summoned to Chicago to introduce Frango mints to Marshall Field's to help build slumping sales during the Great Depression. Soon, the candy kitchen at Marshall Field's had produced its own Midwestern interpretation of the Frango Chocolate recipe. Although the Northwest version still uses the original Frederick & Nelson recipe, the Marshall Field's recipe has been modified a few times. This, as well as the use of different ingredients and equipment, would account for any difference in taste between the two versions.
One crucial distinction between the two types of Frango chocolates is the packaging. Midwestern Frango chocolates are sold in traditional flat candy boxes, with the chocolates set in candy papers. By contrast, Northwest Frango chocolates are individually wrapped and sold in distinctive hexagon-shaped boxes.
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Frango
Frango mints are a brand of chocolate truffles first created for the Frederick & Nelson department stores. Traditionally flavored with mint and widely popularized by the Marshall Field and Company department store, they were later produced and distributed by Macy's department stores. Frango is also the brand name of a line of various other related food products.
Historically associated with the Midwestern and Pacific Northwest regions of the United States, the candy is sold in various outlets throughout the country. Frangos were created by Seattle, Washington's Frederick & Nelson department store in 1918; the company and Frango trademarks were both acquired by Chicago's Marshall Field's department store, which introduced its recipe in 1929. Frango mints were produced in large melting pots on the 13th floor of the flagship Marshall Field's store on State Street for 70 years.
In the beginning of 2017, Garrett Popcorn Shops acquired the rights to sell Frango from Macy's. While the department store continues to sell their own version, Garrett Popcorn Shops will be focused on growing the chocolate brand while preserving its rich heritage and traditions from both cities. Presently, the company has been developing, creating, selling, and distributing Frango chocolate with a refreshed image in its boutiques and online.
The origins of Frango mints go back to 1918, according to a trademark document from the U.S. Patent Office. Originally, the Frango was the name for a frozen dessert sold at the sophisticated Tea Room at Frederick & Nelson's department store, at Sixth Avenue and Pine Street in Seattle, Washington. The first Frango frozen dessert was available in maple and orange flavors. There are a few different theories as to the origins of the Frango name. One theory is originated by the combination of "Fr" from Frederick’s and the "ango" from the word tango. Employees trained at Frederick and Nelson were taught that the name was an acronym for FRederick And Nelson COmpany. The C was changed to a G since Franco suggested a different meaning.[citation needed] Some have also said that Frango is a portmanteau for FRederick And Nelson GOodness.[citation needed]
A much-repeated theory—repeated, at times even by people very close to the stores concerned—states that Frederick & Nelson originally called the chocolates Franco Mints. In the 1930s, after Frederick & Nelson's was acquired by Marshall Field's, the name was changed to Frango mints after the Spanish Civil War, when Generalísimo Franco met with Hitler, to avoid similarities to the Spanish dictator's name. However, Frederick & Nelson is said to have filed an application on June 1, 1918, to register Frango as a trademark.
In 1926, the consistency of the Frango Dessert was described as flaky, requiring the use of a fork, not a spoon as you would use with ice cream. The Frango name eventually was extended to ice-cream sodas, pies and milkshakes sold at the store. It wasn't until 1927 that Ray Alden, who ran Frederick's in-store candy kitchen, developed the Frango mint meltaway chocolate. Alden's secret recipe used chocolate made from both African and South American cocoa beans as well as triple-distilled oil of Oregon peppermint and 40% local butter.
A few months after Marshall Field's agreed to buy out Frederick & Nelson's and take control of the Seattle company in 1929, the Frederick & Nelson candy makers in Seattle were summoned to Chicago to introduce Frango mints to Marshall Field's to help build slumping sales during the Great Depression. Soon, the candy kitchen at Marshall Field's had produced its own Midwestern interpretation of the Frango Chocolate recipe. Although the Northwest version still uses the original Frederick & Nelson recipe, the Marshall Field's recipe has been modified a few times. This, as well as the use of different ingredients and equipment, would account for any difference in taste between the two versions.
One crucial distinction between the two types of Frango chocolates is the packaging. Midwestern Frango chocolates are sold in traditional flat candy boxes, with the chocolates set in candy papers. By contrast, Northwest Frango chocolates are individually wrapped and sold in distinctive hexagon-shaped boxes.