Swedes expats are buzzing about New York City’s newest bakery Fabrique, a wildly popular Swedish import known for its sourdough bread and cardamom and cinnamon buns.
Fabrique Bakery opens today at 348 West 14th St., between Eighth and Ninth avenues in the Meatpacking District. It’s the first U.S. outpost for the company.
Its most popular offering is the kardemummabullar, or cardamom bun — a gooey and dense pastry similar to a cinnamon bun. Fabrique’s version is often considered the best, and it’s the brand’s top seller. Other items include a ham, cheese, and mustard croissant, saffron croissants, and sourdough breads like a rye baguette and rye bread with cranberries.
Charlotta and David Zetterström founded the now-global chain 11 years ago in Stockholm, growing it into a business that today reportedly makes $11.8 million in annual revenue. There are now nearly 20 locations in Stockholm, plus five newer ones in London, where it’s already a hit.
The bakery here in NYC is small with a minimalist look, with white-tiled walls and glass. The Zetterströms are firm about making each item fresh daily and growing only when they find a “good room.”
It’s been boon times as of late for well-liked international bakeries in NYC. Australia’s Bourke Street Bakery, France’s Marie Blachère, and Denmark’s Ole & Steen have all opened in recent months, all of them offering fresh bread.
Fabrique is now open weekdays from 7 a.m. to 9 p.m., Saturdays from 8 a.m. to 9 p.m., and Sundays from 8 a.m. to 8 p.m.