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Bakery · Swedish-Scandinavian · London

Fabrique Bakery Menu & Prices: London's Swedish Buns and Sourdough

Q: Where are the Fabrique bakery locations in London?

As of 2025-2026, Fabrique has six London cafes: the original Hoxton arch bakehouse (Arch 385, Geffrye Street E2 — where all baking is done), Covent Garden (8 Earlham Street WC2H), Fitzrovia (53 Goodge Street W1T), Holborn (239 High Holborn WC1V), Notting Hill (212 Portobello Road W11), and King's Road (267-277 King's Road SW3). Hours vary — the Holborn branch opens earliest at 7am on weekdays; King's Road is closed Sundays. Confirm hours on fabrique.co.uk/locations.

Fabrique is a Swedish artisan bakery with six London cafes, all supplied daily from its stone-oven bakehouse in Hoxton. Below: what it sells, what it costs, the six London locations, and answers to the most common questions about buns, bread, and prices.

6 London locationsStone-baked dailySwedish Royal Warrant (2024)Vegetarian-friendlySeasonal menu

Jump to full menu Cheapest items

Sample · GBP GBP

Signature items

Cinnamon BunGBP 4–4.50

Cardamom BunGBP 4–4.50

Sourdough Loaf (half)GBP 6

Flat WhiteGBP 3.50–4

Rye & Cranberry (qtr)GBP 4

Jump to: Swedish buns Breads Locations Dietary guide Fika explainer Full menu FAQ

Quick answers

Fabrique London — at a glance

What people most commonly ask about Fabrique's menu, buns, and prices, answered in one view.

Most famous item

Cardamom Bun GBP 4–4.50

Knotted, cardamom-butter filled, pearl sugar — the item Fabrique is most known for in London.

Cheapest item

Quarter loaf / biscuit GBP 4

A quarter of sourdough or rye bread, or a hallongrottor / chokladboll pastry.

Bun + coffee deal

Any bun + flat white ~GBP 7.50–8.50

The classic fika pairing. No formal combo — just order both.

Best for bread

Rye & Cranberry Loaf GBP 4–12

Sold in quarter, half, and full sizes. Reviewers rate it among London's best rye.

Swedish buns

Fabrique's signature buns — the menu that made the bakery

All buns are made from slow-fermented enriched dough, baked fresh daily in the Hoxton stone oven, and delivered to each cafe by the time it opens. Prices are approximate from review sources (GBP 4 to GBP 4.50 each as of 2024-2025). Fabrique does not publish official pricing.

GBP 4-4.50 - Signature

Cinnamon Bun (Kanelbullar)

The Swedish classic: slow-fermented dough twisted with cinnamon-butter and topped with pearl sugar. Stone-baked in Hoxton every morning. The item Fabrique built its London reputation on.

GBP 4-4.50 - Most popular

Cardamom Bun (Kardemummabullar)

A knotted bun filled with cardamom-butter and finished with pearl sugar. More savoury and spice-forward than the cinnamon version. Consistently the highest-rated item in London reviews.

GBP 4-4.50 - Golden

Saffron Bun (Lussekatt)

Golden-yellow, real-saffron-spiced, S-curl shaped with raisins. Traditional Swedish advent bun available year-round at Fabrique, not just at Christmas.

GBP 4-4.50 - Mild

Vanilla Bun

Vanilla cream filled enriched bun with pearl sugar. The mildest and most dessert-like of the bun lineup — good for those who find cardamom or cinnamon too spiced.

GBP 4.50-5 - Seasonal

Semla

Cardamom wheat bun filled with almond paste and whipped cream. The Swedish Shrove Tuesday pastry — available January to early spring at Fabrique London. One of the most anticipated seasonal items.

GBP 2.50-3.50 - Swedish classic

Hallongrottor

Swedish raspberry-jam thumbprint shortbread. A traditional fika biscuit: crisp, buttery pastry cup filled with raspberry jam. One of the quieter items on the counter but a Scandinavian staple.

Sourdough and rye

Fabrique's breads: sourdough, rye, and the loaf-size pricing

Bread is sold in full (GBP 12), half (GBP 6), and quarter (GBP 4) sizes — a format unique to Fabrique that lets you buy exactly what you need from a large artisan loaf.

Stone-baked sourdough

Fabrique's bread, explained

All bread is baked in stone ovens at the Hoxton arch and delivered fresh to each London cafe daily. Fabrique makes two anchor breads — a wheat levain (sourdough) and a rye-cranberry loaf — plus a rotating selection including walnut, olive, and apricot-hazelnut breads depending on season.

Bread is sold in three sizes to reduce waste and make it accessible: a full loaf (GBP 12), a half (GBP 6), and a quarter (GBP 4). The quarter is the right size for one to two people over a couple of days. The wheat levain has an open crumb with big bubbles and a crackly crust; the rye-cranberry is dense, sour, and earthy — reviewers call it among the best rye in London.

Bread sells out. The Hoxton location has the widest selection as it is the bakehouse; afternoon visits to other cafes may find a reduced range.

Wheat Levain (sourdough) — full GBP 12 / half GBP 6 / quarter GBP 4
Rye and Cranberry — full GBP 12 / half GBP 6 / quarter GBP 4
Walnut Bread — seasonal, same size/price format
Olive Bread — seasonal, same size/price format
All loaves vegan — no dairy or eggs in bread doughs
Stone oven baked — long-fermented, naturally leavened

Six London cafes

Fabrique London locations and opening hours

All six cafes are supplied daily from the Hoxton bakehouse (Arch 385, Geffrye Street). Hours below are from fabrique.co.uk/locations/ as of 2025 — confirm before visiting as hours adjust seasonally.

Location	Address	Mon-Fri	Sat-Sun
Hoxton (bakehouse)	Arch 385, Geffrye Street E2	8am-5pm	9am-6pm
Covent Garden	8 Earlham Street WC2H	8am-7pm	9am-6pm
Fitzrovia	53 Goodge Street W1T	8am-5pm	9am-5pm
Holborn	239 High Holborn WC1V	7am-6pm	9am-5pm
Notting Hill	212 Portobello Road W11	8am-6pm	8am-6pm
King's Road	267-277 King's Road SW3	8:30am-6pm	8:30am-6pm (closed Sun)

The King's Road location is closed Sundays. The Holborn branch opens earliest (7am weekdays). For the full baking experience and widest bread selection, Hoxton is the original London site.

Dietary guide

Vegetarian, vegan, and allergen notes

All of Fabrique's buns and pastries are vegetarian. The breads (sourdough, rye-cranberry, walnut, olive) are vegan — made without dairy or eggs. The buns are not vegan: they are made with butter and milk.

Dairy-free milk alternatives (oat milk most commonly referenced) are available at all six London cafes for coffee drinks.

Fabrique states on its website: "We use a number of allergens in our bakery, and although we have taken steps to prevent the accidental presence of allergens in our food, we cannot guarantee any of our products is free from any allergen." Speak to staff if you have a serious allergy — do not rely solely on menu tags.

Vegetarian: All buns, pastries, biscuits, sourdough, rye bread
Vegan: Sourdough and rye breads only (no dairy/eggs in dough)
Not vegan: Buns (contain butter); most pastries
Oat milk: Available at all cafes for coffee
Allergen note: Shared kitchen — cannot guarantee allergen-free
Gluten: All core products contain wheat or rye gluten

Swedish fika culture

What is fika — and why does it matter for how Fabrique works?

Fika (pronounced fee-ka) is a Swedish cultural institution: a mid-morning or mid-afternoon break for coffee and something sweet, taken slowly. It is less about the food and more about pausing. In Sweden, fika is a social ritual that happens twice a day in many workplaces.

Fabrique is built around fika. The cafes are designed for the ritual: order a bun, order a coffee, sit or stand, slow down. This is why the menu is short — a few excellent buns, two or three breads, quality coffee — rather than broad. It is also why Fabrique's bun quality matters more to the brand than, say, adding a full breakfast menu.

The canonical fika order at Fabrique London is a cardamom or cinnamon bun with a flat white or filter coffee (GBP 7.50-8.50). The Hoxton arch location — the original London cafe, inside a railway arch where the actual baking happens — is the most atmospheric for the full experience.

2008Founded Stockholm

6London cafes

26+Global locations

2024Royal Warrant (Sweden)

Browse the menu

Jump to a category

All menu categories at Fabrique.

Full menu

Every item on the Fabrique menu — with approximate prices

Buns, pastries, breads, sandwiches and coffee. The seasonal range rotates — items not available on a given day are replaced by whatever is fresh from the oven.

Swedish Buns 6 items

Pastries & Biscuits 4 items

Sourdough & Rye Bread 8 items

Sandwiches & Savoury 4 items

Coffee & Drinks 6 items

About Fabrique

The bakery behind the buns

Fabrique was founded in Stockholm in 2008 by David and Charlotta Zetterström, with a philosophy built around three constraints: a short menu, no shortcuts on fermentation time, and stone ovens. The Stockholm original became a reference point for Swedish baking, and the founders opened the first London site in a Hoxton railway arch (Arch 385, Geffrye Street) — a space that doubled as a working bakehouse, which remains the London production site today.

London's six cafes — Hoxton, Covent Garden, Fitzrovia, Holborn, Notting Hill, and King's Road — are all supplied from Hoxton each morning. The menu is deliberately limited: two anchor breads (sourdough and rye-cranberry), a core set of buns (cinnamon, cardamom, saffron, vanilla, blueberry), and a short coffee list. Seasonal items — semla in winter, lussekatt at Advent, rotating bread varieties — keep the range changing without bloating it.

In 2024, Fabrique received a Royal Warrant from the Swedish Royal Court, designating it a purveyor to the court. The bakery now has 26+ locations worldwide: Sweden, London, and New York.

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Common questions

Fabrique bakery — frequently asked questions

Prices, locations, bun types, bread sizes, and fika culture — answered from publicly documented sources.

What is Fabrique bakery and where does it come from?

Fabrique is a Swedish artisan bakery founded in Stockholm in 2008 by David and Charlotta Zetterström. The name means 'factory' in Swedish — a nod to the craft production process. The bakery built its reputation on slow-fermented, stone-baked breads and traditional Swedish buns (kanelbullar, kardemummabullar). It expanded to London and New York while maintaining the Hoxton railway arch as its London bakehouse. In 2024, Fabrique received a Royal Warrant from the Swedish Royal Court, designating it a purveyor to the court.

How much do Fabrique buns cost in London?

Based on publicly available review sources from 2024-2025, Fabrique buns in London are typically priced around GBP 4 to GBP 4.50 each. Early reviews (2015-2018) cited GBP 2.50-3 per bun; prices have increased since then in line with London bakery costs. A flat white and a bun together typically comes to around GBP 7.50-8.50. Confirm the current price at the counter — Fabrique does not publish a public price list online.

How much does Fabrique sourdough bread cost?

Fabrique's sourdough and rye breads are sold in three sizes: a full loaf for GBP 12, a half for GBP 6, and a quarter for GBP 4. This includes both the wheat levain (sourdough) and the rye and cranberry loaf — the two breads most consistently documented across reviews. The quarter size is a practical option if you want to taste the bread without committing to a full loaf. Prices confirmed from multiple Yelp and TripAdvisor reviews across 2023-2025.

Where are the Fabrique bakery locations in London?

As of 2025-2026, Fabrique has six London cafes: the original Hoxton arch bakehouse (Arch 385, Geffrye Street E2 — where all baking is done), Covent Garden (8 Earlham Street WC2H), Fitzrovia (53 Goodge Street W1T), Holborn (239 High Holborn WC1V), Notting Hill (212 Portobello Road W11), and King's Road (267-277 King's Road SW3). Hours vary — the Holborn branch opens earliest at 7am on weekdays; King's Road is closed Sundays. Confirm hours on fabrique.co.uk/locations.

What is the difference between a cinnamon bun and a cardamom bun at Fabrique?

Both are made from the same slow-fermented enriched dough baked in a stone oven, but the filling and shaping differ. The cinnamon bun (kanelbullar) is filled with cinnamon-butter, twisted, and topped with pearl sugar — the shape is the classic rounded Swedish bun. The cardamom bun (kardemummabullar) is knotted rather than twisted, filled with cardamom-butter, and also finished with pearl sugar. The cardamom bun has a more pronounced spice flavour and is less sweet than the cinnamon version. Both are considered signature items. The cardamom bun is sometimes called the more uniquely Scandinavian of the two.

Is Fabrique good for vegetarians and vegans?

Fabrique's buns and pastries are all vegetarian. The sourdough and rye breads contain no dairy or eggs, making them vegan. However, the buns are made with butter and are not vegan. The bakery states it cannot guarantee any product is free from allergens due to shared kitchen equipment. For coffee, dairy-free milk alternatives (oat milk is the most commonly mentioned in reviews) are available at all six London locations.

When is Fabrique's semla available?

Semla — a cardamom-spiced wheat bun filled with almond paste and whipped cream — is a traditional Swedish Shrove Tuesday (Fettisdagen) pastry. In Sweden it appears from January until Fettisdagen (typically February-March). Fabrique typically makes semla available through the winter and early spring season at its London cafes. Exact dates vary year to year — follow Fabrique on social media or call ahead if you're visiting specifically for semla.

What is the best thing to order at Fabrique?

The most consistently praised items in reviews across all six London locations are the cardamom bun and the cinnamon bun — these are what Fabrique built its reputation on. The sourdough and rye-cranberry breads are also frequently cited as among the best in London. For a classic visit, the typical order is a bun plus a flat white or latte (GBP 7.50-8.50 combined). Reviewers often mention the rye bread with cheese as an excellent take-home combination. The seasonal saffron bun (lussekatt) and semla are worth ordering when available.

Is Fabrique expensive compared to other London bakeries?

Fabrique sits in the upper tier of London's artisan bakery market. Individual buns at GBP 4-4.50, sourdough loaves at GBP 12 full / GBP 6 half, and coffee at GBP 3.50-4 put it broadly in line with peers such as E5 Bakehouse, Poilane, and Gail's for bread quality; slightly higher than Gail's for buns. Reviews are split — those who compare to Stockholm prices consider London pricing significantly elevated (buns in Stockholm run the equivalent of GBP 2-3); others note the quality and London operating costs justify it. For fika (the Swedish coffee-and-pastry break), the GBP 7.50-8.50 bun-plus-coffee combination is a reasonable spend by London standards.

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