Now take the Swedish leaven to London

The story of the Fabrique is a love story in several ways. Behind it stands the-genuine spouses Zetterström, actually met when they worked at the same bakeries – David Baker and Charlotte in the shop. – Then the stuff we both passed on to private economists, but worked at bakeries. So the passion for bread and whole baking thing was hanging with all the time, "says Charlotte.
The couple's common dream of running her own bakery where bread is cooked by hand in the traditional way, became a reality when the four years ago opened the Fabrique of Scheelegatan, Stockholm. Since then, the number of employees has gone from two to 40, and the company's turnover is between 2009 and 2011 has increased from 10 to 30 million. "We had good buoyancy which opened just in 2008, when people began to become more aware and wanted närproducerat. So we became a part of surdegstrenden, says David.
Today, the spouses seven stores in Stockholm, summer opening Box Stone oven bakery on Gotland, and in October opened a bakery in Shoreditch, London. – We love London, but we love their bread, "says Charlotte. It was in april, we came to the idea to open there, and now everything is soon finished. We have got hold of exquisite facilities where it has just opened a microbrewery and a ekobutik.
David and Charlotte says that Londoners are becoming more aware of what they eat, but the trend of ecological and närproducerat not really bloomed out there yet.The story of the Fabrique is a love story in several ways. Behind it stands the-genuine spouses Zetterström, actually met when they worked at the same bakeries – David Baker and Charlotte in the shop.– Then the stuff we both passed on to private economists, but worked at bakeries. So the passion for bread and whole baking thing was hanging with all the time, "says Charlotte.
The couple's common dream of running her own bakery where bread is cooked by hand in the traditional way, became a reality when the four years ago opened the Fabrique of Scheelegatan, Stockholm. Since then, the number of employees has gone from two to 40, and the company's turnover is between 2009 and 2011 has increased from 10 to 30 million."We had good buoyancy which opened just in 2008, when people began to become more aware and wanted närproducerat. So we became a part of surdegstrenden, says David.
Today, the spouses seven stores in Stockholm, summer opening Box Stone oven bakery on Gotland, and in October opened a bakery in Shoreditch, London.– We love London, but we love their bread, "says Charlotte. It was in april, we came to the idea to open there, and now everything is soon finished. We have got hold of exquisite facilities where it has just opened a microbrewery and a ekobutik.
David and Charlotte says that Londoners are becoming more aware of what they eat, but the trend of ecological and närproducerat not really bloomed out there yet.