Business Details
18 Years
experience
Artisan Sourdough & Pastries in London
Established in 2008 by David and Charlotta Zetterstrm, Fabrique is a specialist artisanal stone oven bakery dedicated to crafting high-quality sourdough bread and pastries using traditional methods. Our journey began with a shared passion for baking, cultivated during part-time work at a bakery before we transitioned from finance careers to pursue this opportunity. We operate multiple locations across Stockholm, London, and New York, maintaining core values of quality, patience, and authenticity. Our commitment to excellence is demonstrated through carefully selected natural ingredients sourced from local producers, ensuring freshness and seasonal variety.As official Purveyors to the Royal Court of Sweden since 2024, we combine Swedish baking traditions with modern innovation. Our team's expertise, developed through years of hands-on experience, enables us to deliver consistent, exceptional baked goods. We prioritise transparency in our processes and maintain rigorous quality control across all operations. Customer satisfaction remains central to our approach, whether through in-store service or convenient online ordering with delivery options. This dedication to craft and customer care has established Fabrique as a trusted name in artisanal baking.
Services
Sourdough bread
Artisan pastries
Seasonal menu items
Local produce sourcing
Stone oven baking
Details
- Year established: 2008
Highlights and features
- We use traditional stone oven baking methods perfected over 16 years
- Our menu evolves with seasonal ingredients from trusted local producers
- We maintain strict quality control across all bakery locations
- Our team combines Swedish baking heritage with modern innovation
- We offer convenient online ordering with delivery options
Associations and certifications
- Purveyor to the Royal Court of Sweden
Services
Sourdough bread
Our signature sourdough breads are crafted using traditional fermentation methods and baked in stone ovens. We use carefully selected grains from local mills to create distinctive rye and wheat varieties. Each loaf requires 24 hours of preparation to develop complex flavours and optimal texture, reflecting our commitment to authentic baking traditions.
Artisan pastries
Handmade pastries feature seasonal fillings and natural ingredients sourced from trusted producers. Our patisserie team employs classic techniques to create buttery croissants, fruit tarts, and specialty buns. The menu changes regularly to reflect local harvests and customer preferences while maintaining our signature quality standards.
Seasonal menu items
We develop new seasonal offerings based on local produce availability and customer feedback. Our chefs collaborate with nearby farms to create limited-time dishes that showcase regional ingredients at their peak. This approach ensures freshness while maintaining the traditional baking methods that define our brand identity.
Local produce sourcing
We maintain direct relationships with small-scale farmers and food producers to source high-quality ingredients. This network ensures fresh deliveries daily while supporting regional agriculture. Our procurement team personally visits suppliers to verify ethical practices and ingredient quality before including them in our production process.
Stone oven baking
All products are baked in custom-built stone ovens that provide even heat distribution and optimal moisture retention. This centuries-old technique enhances crust development and crumb structure while preserving natural flavours. Our ovens are maintained by specialist craftsmen to ensure consistent performance across all bakery locations.
People
Charlotta Zetterstrm
Founder
Co-founder of Fabrique with 16 years' experience in artisan baking. Previously worked in finance before establishing the first bakery in Stockholm. Leads product development and supplier relations while maintaining quality standards across all locations.
David Zetterstrm
Founder
Co-founder who transitioned from finance to baking in 2008. Oversees operational expansion and technical baking processes. Developed the original sourdough recipes and stone oven specifications that remain central to Fabrique's production methods today.
Questions
What makes Fabrique's sourdough different?
Our sourdough uses a 24-hour natural fermentation process with stone oven baking, creating distinctive texture and complex flavours from carefully selected grains.
Do you offer gluten-free options?
We provide allergen information for all products and can accommodate special dietary requirements through specific menu items available at all locations.
Can I order online for London delivery?
Yes, we offer convenient online ordering with next-day delivery available across London when placed before our daily cutoff time.
Are your ingredients locally sourced?
We work directly with small producers and farms in each region to ensure freshness while supporting local agriculture and reducing environmental impact.
What are your opening hours?
Most London locations operate 8am-7pm Monday-Friday, 9am-6pm Saturday and Sunday, though specific hours may vary slightly between individual bakery branches.
How did you become Royal Court Purveyors?
Our commitment to quality and traditional methods earned recognition from the Royal Court of Sweden in 2024 following years of consistent excellence in artisan baking.
