Fabrique Artisan Bakery

"Founded in Stockholm by Charlotta and David Zetterström in 2008, and known as a “stenugnsbageri” or stone-oven bakery, Fabrique is celebrated for its  sourdough breads and cardamom buns. Other items include a ham, cheese, and mustard croissant; impossibly dense chocolate brownies; as well as saffron danish. A tea room allows customers to eat their purchases on the premises with a view of the oven." - Eater Staff

"A few years before the iconic Swedish bakery Fabrique opened its New York outpost in 2019, I had my first cardamom bun (and first experience with its namesake spice) in one of Fabrique’s Stockholm locations while studying abroad in Europe." - Joy Cho

"I’ve long been a fan of Fabrique’s cardamom, but have never managed to snag a saffron bun." - Eater Staff

"This Swedish bakery chain opened its first New York location last year, and everyone went wild for its twisty, knotted cardamom buns. Those are still on offer now for takeout, alongside rustic loaves of whole grain bread and sandwich loaves, during regular business hours." - Daniela Galarza, Eater Staff

"If there’s one bakery I’ve returned to over and over again these past few months it’s Fabrique, the NYC outpost of the popular Swedish chain, located on 14th Street. I almost unfailingly get the cardamom bun here — there’s nothing like combination of the warming spice, and the crunchy, crystalized sugar at the bottom of the bun. But in all my visits, I’ve also discovered several other pastries that I would gladly return for, including the chokladbullar, a rich, gooey chocolate ball made of dark chocolate and nuts that’s rolled in coconut flakes; the raspberry bun, which features a moist yellow cake with a jammy center; and the blueberry bun — similar to the cardamom bun, but with blueberry and cinnamon. There’s always room to sit in this airy bakery, and it’s the perfect spot for some weekend reading. The best part, though, is that you can look into the kitchen in the back, gaze at the bakers doing their magic, and inhale the lovely smell of cardamom." - Eater Staff