Fabrique
The perfectly bronzed, willpower-defying, fragrant cinnamon bun is the raison d’être of the Swedish bakery chain Fabrique, set up by Charlotta and David Zetterström in Stockholm in 2008 and launched in London in 2013. Their aim – to encourage fika, the Swedish term for a coffee and cake break – has been hugely successful. Those buns, also available flavored with vanilla and cardamom, are baked daily in Hoxton along with Fabrique’s rightly revered stone-baked sourdough and delivered to their four outposts across the capital.
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The perfectly bronzed, willpower-defying, fragrant cinnamon bun is the raison d’être of the Swedish bakery chain Fabrique, set up by Charlotta and David Zetterström in Stockholm in 2008 and launched in London in 2013. Their aim – to encourage fika, the Swedish term for a coffee and cake break – has been hugely successful. Those buns, also available flavored with vanilla and cardamom, are baked daily in Hoxton along with Fabrique’s rightly revered stone-baked sourdough and delivered to their four outposts across the capital.
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