Creamy-sweet temptation

It has long been loved far beyond the city limits of Hamburg: the Franzbrötchen. How and when the fine pastry filled with cinnamon and sugar was invented from buttery puff pastry? Even the Hanseatic people are not quite sure. What was crystal clear for siblings and Nork founders Ann-Katrin and Johann Dallmeyer, however, was that the story of the Franzbrötchen must be continued. Now, the northern German spirit creators have dedicated a creamy monument to the delicious coffee pastry – with the first Franzbrötchen liqueur, Franzi.
The velvety soft liqueur offers pure Franzbrötchen enjoyment, without crumbs and sticky fingers. Exactly what Ann-Katrin and Johann Dallmeyer had envisioned. However, the path to Franzi was a bit crumbly than expected. From the first maceration attempts in Nork Korn to the final bottling, about four years passed. To best transport the Franzbrötchen flavor, the inventors ultimately decided on a cream liqueur.
With that, Franzi had already made a name for itself in the best sense. And the 15% pioneer liqueur contains everything that makes a good Franzbrötchen: cinnamon and a bit of caramelized sugar, butter and light vanilla aromas, a hint of lemon, and a pinch of salt. Sounds good? It also looks good: From the in-house label, Franzi greets Franzbrötchen fans all over Germany and invites them to liquid enjoyment of the legendary puff pastry.