MIt usually looks like a flattened croissant. It is also sticky and crumbles after the first bite: The Franzbrötchen is a Hamburg specialty, a piece of Danish enriched with cinnamon and sugar that is traditionally eaten for breakfast in the Hanseatic city or served with an afternoon coffee chat. The origin of the Franzbrötchen is more or less obscure; historians disagree as to whether it has to do with the French era in Hamburg between 1806 and 1814 or with a baker from France in Altona who invented the pastry when this part of the city is still alive belonged to Denmark.
The people of Hamburg don't care – and some of them will certainly be happy that their beloved pastry is now also available in liquid form. “Franzi” is the name of the remarkable drink – and it actually tastes like a Franzbrötchen. Of cinnamon, of course, but also of caramelized sugar and a bit buttery and vanilla. At first glance, the light beige “Franzi” resembles the classic cream liqueur, the Irish Baileys. In the glass, however, it is significantly paler, less thick and, above all, not as sweet and creamy in the mouth, rather soft and pleasantly unobtrusive.
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