Delicious cinnamon buns at Swedish bakery Fabrique

We went to visit the Monocle Café last week in Marylebone and came across the most delicious Swedish cinnamon buns. Being half-Swedish ourselves, we are more than a little picky about cinnamon buns, but these were pretty close to perfection – fresh, sticky, not too sweet and just doughy enough. Even our Swedish mother was impressed. When we asked where they came from, they confessed that they didn't actually make them on site but ordered them in from new Swedish bakery Fabrique. Located under a tunnel arch by Hoxton Station, Fabrique has only been up and running for four months but already Signe Johansen, author of Scandilicious Baking, has declared in the Financial Times that it is one of the five best bakeries in London and that 'it's cinnamon buns are the best this side of the North Sea.' The buns though turned out to be only the icing on the cake, as Fabrique really specialises in artisanal sourdough bread cooked in the traditional way: by hand, around the clock, in a stone oven and made using only natural ingredients. (They've already perfected their baking with seven bakeries in Stockholm). We tried the rye bread, which was deliciously light, and couldn't keep our eyes off the sandwiches, Swedish chocolate balls and muffins too. The bakery also serves as a café, with industrial white tiling and brick walls, and come the warmer weather you can sit outside.  Be warned though – you're unlikely to come away empty handed!