Frango's origins go back to 1927 when Frederick & Nelson's department store in-house candy kitchen in Seattle developed the Frango mint meltaway chocolate. In the 1930s, Marshall Field’s acquired Frederick & Nelson’s, and soon the candy kitchen at Marshall Field's had produced their own Midwestern interpretation of the Frango Chocolate recipe. The new Frango recipe was a hit and became a highly sought after gourmet treat. The proposed Marshall Field's Confectionary at Terminal 5 captures the essence of the world-renowned corner of the flagship State Street location, complete with window displays, limestone cladding and the copper corner clock.