Text: Elisabeth Rönz | Photo: Hans Ripa
Traditional handwork and the best ingredients are what make the Franz. Thereby, any additives are deliberately avoided. Instead, the focus is on regionality: The eggs used as well as butter and milk come from species-appropriate animal husbandry from farms in the Hamburg area.
Hamburgers agree that a Franzbrötchen is always good. No matter whether as breakfast, dessert or in between. Add a cup of coffee or tea and the Hanseatic culinary experience is complete. For company events, caterings or for a coffee chat with friends, the Franzbrötchen can also be conveniently ordered as a whole form with nine pieces each.
Our confectioners put a lot of love and a lot of cinnamon into the preparation of the Mutterland Franzbrötchen. For our Franz, as he is affectionately called, the bakery processes a very special variety of cinnamon - intense, aromatic and delicate in taste.
The Franz goes into the oven in a round baking pan with nine snails each. This makes it particularly moist and it still tastes wonderfully fresh even in the evening. The shape of the Mutterland Franz is also a tribute to the origin of the Franz roll, because it developed a long time ago from the cinnamon bun.
In addition to the classic with cinnamon and sugar, there are three other flavors: fruity apple, creamy cream cheese and, for those with a sweet tooth, chocolate.
Our French rolls are baked fresh daily in our bakery.
... that according to tradition, in the 17th century there was an elongated Franz]which was similar to the baguette. A baker in Hamburg is said to have fried such a French bread in a pan with fat. From it the today's Franzbrötchen is to have developed. Others say: "Everything you find about this, whether in print or on the net, is pure speculation.
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