The Fabrique bakery, recently voted Top Five Bakery in London by FT, is tucked away inside a railway arch just yards from newly build Hoxton overground station. There’s ample seating outside the bakery, the arch itself has a industrial touch but really serves the purpose. The bakery looks functional and bright whilst the cafe part to the front of the arch is more warm and cozy, again with a few tables and seating. A great Scandinavian stylish hang-out in trendy East London.
Fabrique opened just before Christmas 2012 but had already hungry customers queuing all the way to the cobbled streets outside. The Swedish baker Frida Leijon, once awarded the silver medal in a national Swedish young bakery championship, is specialising in sourdough breads and traditional Swedish pastries. Everything at Fabrique is artisan bakery, made by hand using traditional methods. The place is run by manager Jill Ågren. A great collaboration in our opinion, after our visit today. The sourdough bread (the Levain) is the main reason why you need to come here. And the Fabrique cinnamon buns are arguably the best we’ve ever tasted.
A perfect way to spend a sunny Sunday would be to order your Swedish pastries and coffee as takeaway and head to the herb garden outside the Geffrye Museum. Fabrique Bakery, open all days except Mondays. Geffrye Street, E2 8HZ.
David Zetterstrom founded Fabrique in 2008. By now, due to popular demand, there’s 9 stone oven bakeries in Stockholm. The Fabrique London bakery in Hoxton is the very first outside Sweden. One can only hope that there’s more to come.