I’ve always had a soft spot for Frango chocolates, those melt-in-your-mouth, trufflelike concoctions first offered at Seattle’s Frederick & Nelson department store in 1927. When I was growing up in the Pacific Northwest, Frango chocolates seemed extremely gourmet, and were not only delicious but a point of regional pride.

I haven’t bought Frango in years, though, since I’ve developed a taste for dark cocoa, and there are so many other delicious boutique chocolate options to choose from. Now, however, Frango-lovers have a reason to rejoin the cult: Macy’s announced it will introduce a line of organic Frango mints, set to debut April 22. Hopefully the new line will get rid of the partially hydrogenated soybean oil found in the current recipe.

See more articles