People have long loved it far beyond the city limits of Hamburg: the Franzbrötchen. How and when was the cinnamon and sugar-filled pastry made from buttery Danish pastry invented? This is not really clear even to the Hanseatic population.
On the other hand, it was crystal clear for the siblings and Nork founders Ann-Katrin and Johann Dallmeyer that the story of the Franzbrötchen had to be told. Now the north German spirits creators are setting a creamy monument to the delicious coffee biscuits – with the first Franzbrötchen liqueur, Franzi.
The velvety soft liqueur provides pure Franzbrötchen enjoyment, without any crumbs and sticky fingers.
Exactly what Ann-Katrin and Johann Dallmeyer had in mind. The way to Franzi was a bit more crumbly than expected. It took around four years from the first attempts at maceration in Nork Korn to the final bottling.
In order to convey the Franzbrötchen taste in the best possible way, the inventors finally decided on a cream liqueur.