Fabrique Artisan Bakery
Bakery · West Village ·
Swedish bakery known for cardamom & cinnamon buns, stone-oven breads
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Swedish bakery known for cardamom & cinnamon buns, stone-oven breads
"Founded in Stockholm in 2008 with later locations in New York City and London, this bakery treats the princess cake as a symbol of celebration and positivity; since opening in NYC in 2019 it has sold whole princess cakes as an off‑menu item, building demand through Swedish customers introducing friends and word of mouth, and has responded by adding a reimagined rolled version to the official menu and selling it by the slice." - Bettina Makalintal
"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
"With breads fresh out of the oven, the sourdough Levain roll smeared with butter and piled with a modest amount of aged cheddar, lettuce, and tomato is a solid hit that rounds the bases for a home run ($7.25)." - Robert Sietsema
"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
"After finally snagging Fabrique’s limited-time saffron bun I found much of the cardamom-bun goodness remains in these plaited, golden-yellow buns with just a hint of savoriness from saffron; they’re far harder to stop at one—we went back to grab a couple more to take home." - Eater Staff
