The Art of the Swedish Kanelbullar from Fabrique Bakery

A portion of this story appeared in ROSE & IVY Journal No.12

Charlotta and David Zetterström started Fabrique Bakery in 2008 and began what could only be described as an artisanal bread movement in Sweden. They have carved out a niche for themselves by offering exquisite loaves that are worthy of a still life painting and cardamom-inflected sweet buns that have become one of their signature creations. This past summer, they opened their first outpost in the United States delighting New Yorkers and bread-lovers the world over. At any given time of day, the mouthwatering aroma of cinnamon, and a mélange of other spices drifts out onto 14th Street seducing the noses and tempting the tastebuds of all those who walk by. Throughout the day, the team of bakers, including Johanna Svensson (pictured at work here) stock the large glass case with decadent, sugar-encrusted knotted sweets, including kardemummabuller (cardamom) and kanelbullar (cinnamon) buns and a few seasonal offerings which recently included blueberry rolls during the summer months and a golden saffron bun for fall. These treats give visitors the opportunity to delight in a fika, that special time of day when Swedes traditionally break for coffee and something sweet. We were incredibly excited to stop into their New York location and catch head baker Johanna in action.

Visit Fabrique Bakery at 348 W 14th St, New York, NY 10014

Butter and butter and more butter. Johanna slathers cardamom inflected dough with butter.

Next, the cinnamon and sugar is added on top of the butter and dough.

Then the dough gets folded onto itself which will create beautiful swirls.

Using a rolling pin, Johanna cuts the dough into strips so that they can be rolled into the rolls.

The dough is rapidly twisted to form a bun, something that is mesmerizing to watch.

Then, each bun gets the egg wash treatment.

Blueberry buns, a seasonal flavor, gets an almond-meal topping.