We believe in quality without compromise, and in showing love and care each step of the way. We apply this philosophy to our produce, the equipment we use, and the vendors we work with. All of our packaging is made in the U.S and our milk is delivered fresh daily from an upstate New York dairy farm. Honesty and integrity in all interactions and the handling of our products allow us to keep a clear focus. Sustaining quality, culture, our environment and the local economy is important to us, and we believe it leads to a better experience for you as well.
Made from scratch daily, our Tribeca chocolate factory produces some of the most delicious treats you could imagine. Come by to see our chocolatier in action and try one of our unique and exclusive hand rolled truffles, pralines or bars and discover a world of exciting combinations and flavors.
Explore our menu and discover a taste of Sweden. Everything we serve is made fresh, in house, using nothing but the finest ingredients. Try our home made cured salmon, or our hand rolled meatball platter. Our pastry assortment showcases traditional Swedish cookies, cakes and pastries baked fresh daily at our bakery on Pearl Street.
Our espresso and brewed coffee is made from 100% Arabica beans, sourced from Brazil, El Salvador and Ethiopia. The beans are roasted right across the bridge in Brooklyn, according to a traditional Swedish method which produces a bold, yet smooth cup without any bitterness. Our goal is simple - to get you as excited about coffee as we are.
Håkan established himself at a very young age as one of Europe’s most respected and admired chocolatiers, and went on to enjoy a long and acclaimed career at Sweden’s top chocolate house.
Fueled by an endless creativity and passion for extraordinary quality, he has won several prestigious awards for his creations. In 2009, Håkan and FIKA joined forces and have since developed a line of exclusive hand rolled truffles, pralines and chocolate bars. His mission is to take you on a sweet journey and create an experience truly out of the ordinary.
Before coming to America, Ola perfected his baking skills at the most prestigious Swedish bakeries, including the landmark café “Vete-Katten” in Stockholm and “Olof Viktors” in Southern Sweden. Upon graduating from culinary school, Ola went on to cultivate his sense of adventure and craft by travelling to and working at a variety of bakeries in the Swiss Alps and other parts of Europe.
Ola is thrilled to be an integral part of the FIKA culinary team and to be passing on the art of Swedish desserts and pastry making to the New York audience.
Robert began his career at the age of sixteen, and has cultivated his art and gained experience from working at some of the highest ranking bakeries in Stockholm
The key to his delectable spread? Simplicity and Swedish influence. Never too sweet, only the best ingredients, and a huge portion of love for what he does. His personal favorites include a freshly baked cinnamon bun with cold milk, or the famous "dammsugare", a classic Swedish favorite made from cocoa, arrak liqueur, marzipan and chocolate
Sign up for our newsletter and receive exclusive offers.close