Lisa Paradise: This is a cardamom bun. While it’s a staple
pastry in Swedish homes and bakeries, the flavor is pretty unfamiliar to most Americans. So we’re headed to Fabrique,
a recently opened bakery in the Meatpacking District of New York, to try out these buns and see what the hype is all about. What is your favorite thing to eat here? Customer: I think it has
to be the cardamom bun. Oh, my God. I’m here
probably twice a week. Lisa: Really? Customer: Sometimes three, yeah. Lisa: They say, if you ask a Swede if they know what Fabrique is, they’ll ask you if you
know who Beyoncé is. Which, in my opinion, is
some pretty stellar praise. Fabrique has been a staple
in Sweden since 2008, but they finally graced New
York with their presence and with their sweet
and crunchy cardamom bun just this May. But before I get to dig into it, I’m gonna step in the kitchen and see how these things are made. Let’s do it. Fabrique opened in Stockholm in 2008 as the brainchild of Charlotta
and David Zetterström. Since its debut, Fabrique
has expanded to 19 locations in Stockholm and six in London. And this is its first US location. Fabrique’s cardamom buns are
among its most popular items. And that’s not surprising,
considering the fact that Scandinavians are one
of the largest importers of cardamom and have been using the spice in their cooking for hundreds of years. Johanna Svensson: I don’t
know when we started it, but it’s been used in forever. The cardamom bun has always
been in the bakeries. Lisa: That’s Johanna Svensson,
one of the head bakers at Fabrique New York. She took us into the kitchen to see how she’s making these decadent pastries. Lisa: Do you ever get tired of cardamom? Johanna: Never.
Lisa: Never? Johanna: Never get tired of cardamom. Lisa: Tell me why. Johanna: It’s so delicious. It’s the best bun. It’s my favorite bun also, so. Lisa: OK. Johanna: It’s the best one. Lisa: Do you go home
smelling like this bakery? Johanna: Yeah, I do. I can smell it in the subway also, like, “Who is smelling? Oh, it’s me.” If you smell the cardamom, just like this, like, a whole, whole bowl with cardamom, it’s almost like a little menthol. Lisa: The process of making these 12 buns begins with a whole
bunch of pastry staples: flour, butter, sugar, and yeast. The special addition is cardamom, and we mean a lot of cardamom. Once the dough has rested, it passes through a flattening device until it’s ready to be stuffed full of butter and another generous sprinkling of sugar and cardamom. The dough is then folded
and flattened again by hand before it’s sliced into the thin strips that will create the woven
shape of the cardamom bun. How do we shape a cardamom bun? Johanna: Yeah, so you take one stripe, like this, here you go. Lisa: Thank you. Johanna: And I will take one also, and then you put your fingers like this. Lisa: Like a peace sign? Johanna: You hold it and then you turn it. Exactly. And then one more. Take it over the whole bun, and then you’re pushing it in. Lisa: Oh, no, I have
such small fingers. OK. Johanna: Pushing it. Lisa: Trying to get, like,
get the tail through. Johanna: Exactly. Lisa: I actually went to pastry school, and I feel like my
chefs, my teaching chefs are gonna watch this and be like, no. Like, your degree is revoked. Johanna: No, they will not. Lisa: The buns get an
egg wash and yet another sprinkling of sugar and cardamom before they’re baked
for exactly 14 minutes. Fabrique sells a variety of pastries, including cinnamon buns, raspberry cakes, blueberry buns, brownies,
and chocolate buns. But the cardamom bun is
the one item on the menu that has emerged as a clear
winner here in New York. Victoria Nilsson: Most
Americans didn’t even really know what cardamom was. Because when we first
opened, we kept getting a lot of questions about,
“What is cardamom?” So it was something new, and I think that made them curious, and then it’s kind of difficult to explain the flavor of it, but we
always let them try it, and when they tried it it was like, “Ah, what is this, it’s so good!” Customer: It’s both soft and
crunchy at the same time, and it feels really, really light. This is better than Dominique Ansel. Oh, I shouldn’t say that on camera. Lisa: That is, like, a
crime against New York. Customer: Sorry. No, no, no, it’s the new Dominique Ansel. But better. Lisa: Wow, that is a hot take, sir. Customer: I come out on
the street, and walking by, there’s always a long line. And it smells amazing, and I just walk in. Customer: I had been to
the Fabrique in Stockholm and really loved the cardamom buns and had also been to the one in London when I was visiting and was really excited that one opened up in New York. Lisa: So, the first thing
I’m noticing with this is that the bun is, A,
fresh out of the oven. Where in New York can you get a bun this fresh out of the oven? The other thing that I’m noticing is the way that the layers, of the way that this bun is shaped, is so unique. You can really, now that the bun is baked, you can really see the different layers of all of the different pieces of dough wrapped around each other to
make this really unique shape, and then, of course,
this crystally, caramelly sugar and cardamom on top makes it seem like it’s gonna be crunchy. Wow. It’s unique. It’s different than anything
I’ve had in New York. It’s soft, it’s crunchy,
it’s sweet, it’s savory. I’m gonna get out of here. I’m gonna take 12 of these with me, and I’m not gonna share them because these are one of the best things I’ve eaten this year. And I will see you later.