Frango
| Company type | Brand |
|---|---|
| Industry | Confectionery |
| Founded | 1918 |
| Headquarters | Chicago, Illinois and Seattle, Washington , United States |
Area served | United States (Midwestern and Pacific Northwest regions) |
| Products | Chocolate truffles, mints, and related confections |
| Owner | Garrett Popcorn Shops (since 2017) |
Overview
Frango mints are a distinguished brand of chocolate truffles originally developed for the Frederick & Nelson department store chain. Known primarily for their classic mint flavor, these confections gained widespread recognition through the Marshall Field and Company department store and were subsequently produced and retailed by Macy's department stores. The Frango brand also encompasses a variety of related confectionery products.
Historical Background and Regional Significance
Primarily linked with the Midwestern and Pacific Northwest areas of the United States, Frango chocolates are available at multiple retail locations nationwide. The inception of Frango mints dates back to 1918 when they were crafted by Seattle, Washington's Frederick & Nelson department store. Later, both the company and the Frango trademark were acquired by Chicago's Marshall Field's department store, which launched its own version in 1929. For seven decades, the production of Frango mints took place in sizable melting kettles located on the 13th floor of Marshall Field's flagship store on State Street.
Recent Developments
In early 2017, the rights to market Frango chocolates were purchased from Macy's by Garrett Popcorn Shops. Although Macy's continues to offer its own rendition of the product, Garrett Popcorn Shops has committed to expanding the brand’s reach while honoring its deep-rooted traditions from both Chicago and Seattle. Currently, Garrett Popcorn Shops is actively engaged in revitalizing, manufacturing, marketing, and distributing Frango chocolates through updated boutique outlets and online platforms.
Origins
The history of Frango mints dates back to 1918, as indicated by a trademark record from the U.S. Patent Office. Initially, the term "Frango" referred to a frozen treat offered at the elegant Tea Room within Frederick & Nelson's department store, located at Sixth Avenue and Pine Street in Seattle, Washington. The earliest versions of the Frango frozen dessert were available in maple and orange varieties.
Several explanations exist regarding the derivation of the Frango name. One suggestion is that it combines "Fr" from Frederick’s with "ango" taken from the word tango. Staff members trained at Frederick & Nelson were taught that the name stood for an acronym: FRederick And Nelson COmpany, with the letter C altered to G following Franco's recommendation for an alternative interpretation. Others have proposed that Frango is a blend representing FRederick And Nelson GOodness.
A widely circulated story—sometimes even shared by individuals closely connected to the stores—claims that Frederick & Nelson initially branded their chocolates as Franco Mints. After Marshall Field's acquired Frederick & Nelson in the 1930s, the name was reportedly changed to Frango mints to avoid association with Spanish dictator Generalísimo Francisco Franco, especially following his meeting with Adolf Hitler during the Spanish Civil War. Nevertheless, records show that Frederick & Nelson filed for trademark registration of Frango on June 1, 1918.
By 1926, the Frango Dessert was characterized by a flaky texture that required a fork rather than a spoon, distinguishing it from typical ice cream. Over time, the Frango brand expanded to include ice-cream sodas, pies, and milkshakes sold at the store. It was not until 1927 that Ray Alden, who managed Frederick's in-house candy kitchen, created the Frango mint meltaway chocolate. Alden’s confidential formula combined chocolate sourced from African and South American cocoa beans with triple-distilled Oregon peppermint oil and 40% locally produced butter.
Two Versions
Several months after Marshall Field's finalized the acquisition of Frederick & Nelson in 1929, taking over the Seattle-based company, the confectioners from Frederick & Nelson were invited to Chicago to present Frango mints to Marshall Field's. This initiative aimed to boost declining sales during the Great Depression. Shortly thereafter, Marshall Field's candy kitchen developed its own Midwestern adaptation of the Frango Chocolate formula. While the Northwest variant continues to use the original Frederick & Nelson recipe, the Marshall Field's version has undergone several alterations. Differences in ingredients and manufacturing processes contribute to the variations in flavor between these two renditions.
Differences in Packaging
A key factor distinguishing the two Frango chocolate varieties lies in their packaging styles. The Midwestern Frango chocolates are packaged in classic flat candy boxes, with each piece nestled in candy papers. Conversely, the Northwest Frangos come individually wrapped and are presented in unique hexagonal boxes.
Closure of Frederick & Nelson
Throughout Marshall Field's extensive management of the Frederick & Nelson retail chain, the brand's name and local identity were maintained. However, the 1982 acquisition of Marshall Field's by BATUS Retail Group (a division of BATUS Inc.) marked a troubled period for Frederick & Nelson. By 1986, BATUS, overstretched financially, opted to sell Frederick & Nelson along with The Crescent—a Spokane, Washington-based retailer—to a group of investors from Washington (state). Despite this shift in ownership, Frederick & Nelson continued distributing Frango chocolates under a licensing agreement with Field's. Ongoing financial struggles led to the complete shutdown of all Frederick & Nelson stores by 1992. Around this time, Marshall Field's itself had been acquired by Dayton Hudson Corporation, headquartered in Minneapolis. In response, Seattle community leaders arranged for Dayton Hudson to permit The Bon Marché, Seattle’s remaining full-line department store, to continue retailing Frangos throughout the northwest region.
Seattle Gourmet Foods
This arrangement encountered significant challenges. While Frederick & Nelson was operational, Frangos were produced on the 10th floor of their flagship Pine Street location. Following Frederick & Nelson’s closure, a former Frango confectioner established Seattle Gourmet Foods, which secured a production contract with The Bon Marché and relocated candy manufacturing to a new facility. Seattle Gourmet Foods utilized much of the original equipment that had been employed by Frederick & Nelson for mint production.[1]
Litigation involving Bon Marché
After a decade of relying on Seattle Gourmet Foods for the production of its chocolates, The Bon Marché ended their partnership in early 2003. In response, the confectioner launched its own collection named "Frederick & Nelson Fine Chocolates," featuring hexagonal packaging that closely resembled the classic Frangos design. The Bon Marché quickly initiated legal action, while Seattle Gourmet Foods countered by alleging that the termination of their agreement was improper. By late 2004, both parties settled the dispute, with The Bon Marché providing an undisclosed financial settlement to Seattle Gourmet Foods. This agreement granted The Bon Marché exclusive rights to the original recipe, the distinctive hexagonal box design, and the Frederick & Nelson and F&N brand names.
Transition from Bon Marché to Macy's
Currently, Frango Chocolates tailored for the Pacific Northwest market are retailed through Macy's Northwest stores across Washington, Idaho, Montana, and Oregon. This development followed Federated Department Stores' decision to consolidate its various regional department stores under the unified Macy's brand. Production of Frango chocolates for Macy's Northwest is now handled by another Seattle-based company, Seattle Chocolates.
Closure of Marshall Field's candy kitchen
From 1929 until March 1999, the Midwest version of Frango chocolates was crafted on the 13th floor of Marshall Field's flagship store on State Street. Due to overwhelming demand exceeding the capacity of this in-house facility, Dayton-Hudson Corp., then the corporate owner, transferred Frango production to Gertrude Hawk Chocolates located in Dunmore, Pennsylvania. This shift led to the closure of the candy kitchen at Marshall Field's and resulted in nearly all associated employees being laid off. The decision sparked significant discontent among Chicago residents and provoked criticism from Chicago Mayor Richard M. Daley, who advocated for keeping production within a local Chicago company.
Manufacturing process at Gertrude Hawk
Production starts with large blocks of chocolate supplied by Chicago’s own Blommer Chocolate, which are melted at approximately 200 °F (93 °C). After tempering the blend of milk and dark chocolate combined with a special mint oil to around 83 °F (28 °C), it is poured into small rectangular molds. To remove air bubbles, the molds are vibrated before passing through an extended refrigerated tunnel for cooling. Subsequently, an enrobing machine coats the chocolates with an additional layer of chocolate. Following a final cooling phase, each piece is hand-boxed, sealed, wrapped, and prepared for distribution.
From Marshall Field's to Macy's
In 2004, the St. Louis-based May Department Store Company acquired both Marshall Field's and the Frango trademark. Following this acquisition, May Department Stores declined to renew Macy's license for the Frango brand. Consequently, in February 2005, Macy's Northwest rebranded their version of Frango as "Frederick & Nelson, the Original."[2] On August 30, 2005, Federated Department Stores, the parent company of Macy's, finalized its purchase of May Department Stores. This merger eliminated the need for Macy's Northwest to license the Frango name separately. The consolidation reunited the two distinct branches of the Frango brand after nearly twenty years apart. Shortly thereafter, Macy's Northwest restored the mint meltaways’ original name, "Frango."
Return to Chicago?
In response to widespread and vocal opposition from former Marshall Field's patrons and Chicago Mayor Daley, Federated chairman Terry J. Lundgren declared in September 2005 that Macy's would explore relocating production back to Chicago.[3][4] Lundgren emphasized that Macy's would review "our contractual obligations" to assess whether moving chocolate production back to Chicago was feasible; nonetheless, he refrained from guaranteeing a relocation of all or part of the manufacturing process.[5]
Unfortunately, consumer interest in Marshall Field’s original Frango mints significantly exceeded that for Macy’s version. Stripped of its unique association with Chicago’s iconic Marshall Field’s, Frango under Macy’s branding was perceived as a standard mint; even at discounts reaching 75% off retail price, sales lagged well behind historical figures recorded during the Marshall Field’s era. This decline may partially stem from Chicago residents’ dissatisfaction with Federated, Macy’s, and particularly Lundgren over the closure of Marshall Field’s stores and their transformation into mid-tier outlets rather than maintaining the upscale status that defined Marshall Field’s through much of the 20th century. Compared to Federated’s premier Bloomingdale’s chain, Macy’s is regarded as a lower-tier retailer; thus, folding Field’s into Macy’s was viewed locally as both a demotion of a 150-year-old Chicago landmark and a slight against the city itself. In response, critics called for boycotts of Macy’s following its takeover.
In July 2009, Macy’s revealed that Cupid Candies—a longstanding Chicago confectioner with over seven decades of history located on the city's south side—would begin producing one-pound boxes of Frango mint chocolates. These candies made by Cupid Candies were designated for distribution in Chicago-area Macy’s stores. Meanwhile, all other varieties of Frango chocolates and cookies remained under production by Gertrude Hawk Chocolates in Pennsylvania. Although this partnership with Cupid Candies was welcomed locally, it appeared insufficient to reverse declining trends at Federated as overall sales for Macy’s products including Frango mints continued to stagnate or decline even prior to the onset of the Great Recession.
Reopening of the State Street Viewing Kitchen
Coinciding with the Cupid Candies transaction, the Frango Viewing Kitchen located on the seventh floor of Macy's in Chicago's State Street reopened after having been closed since 1999, when Frango production was relocated to Pennsylvania. This kitchen provides visitors with an opportunity to observe the enrobing technique, where the centers of Frango chocolates are coated with an outer chocolate layer. These freshly enrobed chocolates are subsequently used for in-store tastings.
Exclusive to Macy's
By 2006, the Midwest variety of Frango chocolates and associated products became accessible for purchase through Macy's online platform. Within the former Bon Marché locations, Macy's offers the Northwest version of these chocolates, whereas the Midwest style is available nationwide outside this region.
In the Northwest market, Frango chocolates come in multiple flavors with seasonal varieties introduced throughout the year. During the holiday season, Macy's Northwest features special items such as a stuffed Frango teddy bear and assorted gift sets. For example, in 2006, gift bundles included a Frango-branded mug, drinking chocolate, biscotti, and a box of Frango chocolates.
Maintaining the legacy of Marshall Field's, Macy's North presents the complete range of Frango products. Beyond the traditional mint Frangos, this selection encompasses various flavored chocolates, limited edition Frangos, coffee blends, hot chocolate mixes, truffles, cookies, and liqueurs marketed under the Frango name. In 2006, Macy's revealed that renowned Chicago-based Eli's Cheesecake would resume producing Frango cheesecakes for sale in stores within the Macy's North region; Eli's had previously crafted Frango mint cheesecakes for Marshall Field's during the 1980s.
Additionally, on the seventh floor food court at Marshall Field's on State Street is the Frango Café, offering a menu that includes sandwiches, salads, and an assortment of sweet confections.
Garrett's Frango
In 2017, the iconic Chicago popcorn company, Garrett's Popcorn, acquired the rights to the original Marshall Fields Frango mint recipe. While Garrett's long-term plans for the Frango brand remain unclear, several temporary outlets in Chicago have offered Frango chocolates made with the classic "Creamy and minty" Marshall Fields formula, a flavor cherished by many locals. Production of these chocolates takes place near Chicago, specifically in Elgin, a western suburb. These pop-up locations included Rosemont, O'Hare Airport, Water Tower Place, Navy Pier, and Northbridge Mall.Template:Fix/category[citation needed] Update: All such stores have since ceased operations.
Marshall Field's packaging
Boxes featuring the Marshall Field's branding are still available today through Macy's in the Midwest. These confections carry a version of the 1929 recipe originally developed by Marshall Field's department store. Maintaining the Field's packaging within this region is believed to be an effort to reconnect with customers loyal to the Marshall Field's name. Whether this approach has been successful for Macy's remains uncertain; however, replacing the packaging with Macy’s branding could potentially provoke backlash against the already challenged retailer.Template:Fix/category[citation needed]
Macy's packaging
Initially created while Macy’s held only licensing rights to distribute Frango products, this distinctive logo appeared on candy packaging sold in the Pacific Northwest. Following Macy’s full acquisition of the Frango brand from Marshall Field’s owners, the company continued using this design. Candies wrapped in this style are produced according to the original Frederick & Nelson recipe.Template:Fix/category[citation needed]
See also
References
- ↑ Cite error: Invalid
<ref>tag; no text was provided for refs namedSeaPI2 - ↑ Cite error: Invalid
<ref>tag; no text was provided for refs namedSeaTimes1 - ↑ Cite error: Invalid
<ref>tag; no text was provided for refs namedWGN - ↑ Lua error in Module:Citation/CS1/Configuration at line 2123: attempt to index field '?' (a nil value).
- ↑ Lua error in Module:Citation/CS1/Configuration at line 2123: attempt to index field '?' (a nil value).
External links
- Remembering Marshall Field's WBBM-TV 9 September 2006 (Includes archival footage from Marshall Field's 13th Floor candy kitchen)
- Macy's Hopes To Sweeten Takeover WMAQ-TV 14 July 2006
- Frango ventures into beauty products Chicago Sun-Times 17 November 2006
- In a sweet spot: New Seattle Chocolates CEO has big plans Puget Sound Business Journal 8 August 2003
- Marshall Field’s fans Chicago