After some research, it was found that the Franco-to-Frango story was wrong.
Frederick and Nelson had trademarked its candy as “Frango Mints” on June 1, 1918. It is said that name was a portmanteau for FRederick And Nelson GOodness. Generations of Field’s employees had been unknowingly passing down this false tale.
So unless someone comes up with an old box or advertisement for “Franco” Mints, another urban legend has been debunked.
Compiled by Dr. Neil Gale, Ph.D.
Note: Originally, "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.
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.
|Frederick & Nelson's candy kitchen.|
|Marshall Field's candy kitchen.|
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.
The Midwest version had been produced on the 13th floor of the Marshall Field's flagship State Street store from 1929 until March 1999. However, demand for the chocolates overwhelmed the in-house facility; consequently, then corporate owner Dayton-Hudson Corp. handed over the production contract for Frangos to Gertrude Hawk Chocolates in Dunmore, Pennsylvania, and closed the Field's candy kitchen, letting go virtually all of the candy kitchen's employees. This infuriated many Chicagoans and enraged Chicago Mayor Richard M. Daley, who sought to have the iconic chocolates made by a local Chicago company.
Garrett Brands (Chicago’s Garrett Popcorn and Frango brands) has been producing Macy’s (Marshall Field’s) Frango mints since 2017.
Don Greenberg, Suppose you and Beth got the two boxes we sent on Sunday. I saw the option of wrapped mints and (not knowing any better) "that can't be right" and moved on. I had no idea, until you sent this history, that wrapped mints were bonafide. Too many options, so I had to call in the expert on Chocolates in this house. Bob made the selections.ReplyDelete
Thanks Dr. Gale for enlightening us.
While the history is very interesting, it doesn't change the fact that those were the best chocolate mints ever. My mother used to bring them home when we were kids and were lucky if they lasted 24 hours. She even put them out in a candy dish when entertaining guests...as a sign of her good taste, I guess.ReplyDelete
I found an old Frango Mints paper container in my mother's estate... storing her pin cushion. It's clearly very old and thinking older than most of the images I'm finding online since all of the product info is prunted on the front of the container. Anyone know of someone who could help me date it?ReplyDelete
Send photos, front, sides, bottom and of the inside to: LivingHistoryOfIllinois@yahoo.comDelete
If Anonymous (Oct 2022) sent photos, can you publish them? Did you discover anything? My father grew up in Chicago and likely ate some of the first Frangos sold there. Long history! Thanks for the info.Delete
Hi Neil, As of today, is Garrett Popcorn still producing Frango Mints for Macy's? Do you know which recipe they are using? Chicago or Seattle? They sell a very small selection of Frango Mints on their website, but the logo and packaging is completely different from Macy's. Which leads me to believe they are using the Seattle recipe (original) for their website products and the Chicago recipe for Macy's versions. But I might be wrong. My family and I are going to be doing some comparison taste testing and I'm trying to do some research. Thank you so much for any help or insight you can provide!ReplyDelete
Try emailing Garrett Popcorn at: email@example.comDelete
Thank you so much, Neil. I'll give that a try.Delete