Fabrique Artisan Bakery

UPDATE: So I went ahead and ordered from Fabrique on Fat Tuesday/Mardi Gras even though I was disappointed with the one I had initially, and as you can see on the second image on this review it's a lot better! Bun is fluffy, cream is great, color is spot on. It could have a bit more almond creme, but it's still enough to be nice. Thanks for the delivery to the Instagram office! Cosy cafe, but as a Swede with high standards, their Semla does not cut it. At an initial look, the size is great. Not too much, but still substantial, and the whipped cream looks smooth. However, it's.. grey?! Not sure if they just forgot to add egg when baking the buns, but looks a bit sad. When starting to eat, there are three things to observe: 1) the whipped cream is smooth, well done on that part. 2) the bun is not fluffy, actually closer to dry, making the whole Semla quite boring. 3) waaaay to little almond creme. A boring bun can be saved by a lot of almond creme, however there is a minimal amount in this one. Even if the bun was perfect I'd be disappointed. Overall this is a 2 or 3 on a scale of 5. The only reason it could be a 3 is because there are very few places that offer Semla in NYC. That said, if you're one of the few Swedish bakeries in town, you have a responsibility to represent the country in a better way than this. Especially when you charge an outrageous $9.5 for it. Back to the drawing board Fabrique, this is not good. Otherwise the cafe is cosy and the people working there seem friendly.

Fabrique’s New York cardamom bun hits the spot when I need a sticky-bun fix, even if it’s not life-changing. Mine wasn’t warm or super fragrant, and the crumb leans dense rather than light and airy—but the cardamom flavor lands nicely, and the caramel glaze keeps it satisfying without veering into sugar overload. Fresh off a European pastry tour, I’d still give this a solid four stars. It won’t dethrone the buns I devoured abroad, yet for NYC it’s a thoughtful, well-made treat. Grab it with a coffee and you’ll walk away happy, just don’t expect a cloud-soft roll straight from the oven.

Came here specifically because of the cardammon bun rave reviews, but what passes as such on my visit was underwhelming and over rated. My biggest disappointment was that the cardammon was sprinkled on top, rather than being incorporated in the dough pre baking. That is how one gets the full flavor and range of this wonderful spice. Cracked over a finished baked good is the easy way out and doesn’t do the spice any justice. On top of it the dough is chewy, slightly undercooked and pale looking. Late was ok and served in a nice stoneware cup. Tables are tiny, and there is a cramped feeling if the place is full. I was flanked by a rack of trays on my left.

Hands down the best saffron bun I’ve had in the US, and maybe even including Sweden. A definite must visit! Also had a croissant that was a delight

I couldn’t believe my eyes nor contain my excitement when I learned the renowned Swedish bakery had a shop stateside. Americans seem to be afraid of cardamom and never use enough to actually taste the spice. These cardamom buns are to die for. I ordered a couple to take home to Virginia because it’s so hard to find such good buns anywhere else. They have more than just cardamom buns; their bread is also great artisanal quality as well. If you’re looking for Scandinavian quality baked goods (they’re better than the French and the Germans) then this is your spot! I was even able to practice Swedish with the workers behind the counter which added to the experience. It made me miss Stockholm. A must stop every time I am in Chelsea.