One of the interesting things I find about different parts of Germany are their wonderful bakeries that have a wide selection of breads including the famously heavy, rich and fully flavoured dark German bread.
In Hamburg, one of the common breakfast bread/pastries on offer is the Franzbrötchen (translated as French bread). You’ll normally come across a wide variety of them and there’s even a place in the main train station (Hauptbahnhohf) that is called Franz and Friends that sells the widest selection of Franzbrötchen I ever saw – maybe twelve different types.
The most classic variation on offer it the plain Franzbrötchen which is definitely a nod to the classic croissant cross bred with a swedish cinammon scroll. The bread is light, and sweet although slightly more dense and breadlike than you’ll find with a flaky pastry based croissant. The classic one is roleld up on as a scroll, and brushed with a sugar and cinammon mixture that works well as a morning breakfast treat.
Other classic variations you’ll find are the streusel-franzbrötchen (a franzbrötchen topped with a crunchy biscuit mixture).