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.
Kalle is born and raised in the town of Jönköping in the south part of Sweden. Baking at a very young age with his grandmother sparked a passion for the craft and eventually led him to enroll in baking school.
Kalle has since worked in bakeries all over the world, including Stockholm, the Caribbean island of Guadeloupe and now most recently New York, as a key team member at FIKA.
Michael started his career at one of Stockholm’s oldest and most well-known restaurants, - the Gyldene Freden, during which he gained a traditional schooling of the Swedish cooking and cuisine.
He has subsequently played an integral part in two Nobel Prize Banquets and worked in both London and Stockholm at Michelin star restaurants as well as traditional bistros such as Fjäderholmarnas krog, LUX Stockholm and Esperanto, before taking the step to New York and FIKA in 2016.
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