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BEFORE YOU VISIT, ORDER OR BOOK

Short answers to the questions people ask most.

FREQUENTLY ASKED

GOOD TO KNOW.

What is Fönn?

Fönn is a skyr shop in Bryant Park. We make Icelandic skyr bowls and smoothies, Toasted Sandwiches, espresso and matcha. We are open 7.30am to 2.00pm, every day, inside TALEA Beer Co at 22 W 40th Street.

Fun. Like the word. Two dots, same sound.

Fönn is the Icelandic word for snow, or a snowdrift. It suited what we make. Cold, clean, and from the North.
The shop is. The food is not. Fönn started as a campus idea and has been running catering and pop-ups in Boston, New York and the Hamptons since. Bryant Park is our first permanent home.
Lauren Huff. She first tried skyr bowls at Harvard Business School, when an Icelandic classmate introduced her to the high-protein meals she had grown up eating. Clean, satisfying, and nothing like the sweet options here. Lauren spent years at Morgan Stanley before building the business around that idea.
The Fönn culinary team, led by experienced chefs. The recipes were developed by Icelandic chef Baldur Smári Sævarsson, who brings experience from Restaurant Daniel.
Bryant Park, New York City. We are inside TALEA Beer Co at 22 W 40th Street, open seven days a week from 7.30am.
Because women-owned businesses make a pretty great pairing, too. TALEA and Fönn are both women-owned, and we are bringing Icelandic skyr bowls, smoothies, sandwiches, coffee and matcha to TALEA Bryant Park. Come for the skyr, stay for the beer.
What is skyr?
Skyr is Iceland’s original high-protein cultured dairy. Thick, mild, low in fat, and central to the Icelandic diet since the Age of the Vikings. It is the base of every Fönn bowl.
Skeer. One syllable. Rhymes with beer, which makes it easy to remember given where we are.
We call it yogurt because that is how you will recognise it. Technically it is closer to a fresh cheese, because it is made with cultures and rennet rather than cultures alone. Either way it is thicker, milder and higher in protein than the yogurt you know.
Both are strained, but skyr is strained harder, so it is thicker and milder. It is traditionally made from skimmed milk, which leaves almost no fat, and it carries more protein for the same spoonful.
Between 25 and 31 grams, depending on the flavor. Hekla Protein and Mint Chip are the highest. The 20oz smoothies also run 25 to 31 grams. Want more? Add grass-fed protein isolate for three dollars.
Skyr is a cultured dairy product made from milk. It contains less lactose than milk, so it may suit people with mild lactose sensitivity, but it is not lactose free. If dairy is a problem for you, smoothies and sandwiches can be made without skyr. Ask at the counter.
Iceland. We do not name our dairy, but the country is the whole point. It is made the way it has been made there for a thousand years, then it comes to 40th Street.
Where is Fönn?
22 W 40th Street, New York, NY 10018. We are inside TALEA Beer Co, on the Bryant Park side of the block.

7.30am to 2.00pm, Everyday.

Grand Central is a five-minute walk. The B, D, F and M stop at 42nd Street–Bryant Park, on the corner. The 7 stops at Fifth Avenue.
Yes. Sit down or take it with you. The space is step-free.
No. Walk in and we will make it for you.
What do you serve?

Four skyr bowls, four smoothies, four Toasted Sandwiches, and coffee and matcha. Bowls come in one size, 16oz.

Three layers. Creamy skyr at the base, a fruit smoothie layer through the middle, and three toppings of your choice on top. Pick from granola, honey, coconut flakes, chia seeds, chocolate chips and fresh seasonal fruit. You get the protein and the texture in the same spoonful.
Same four flavors, different format. The smoothie is blended and you drink it. The bowl is layered and you eat it with a spoon.
Hekla Protein, Blue Lagoon, Sunshine and Mint Chip. In Icelandic those are Hekla, Bláa Lónið, Sólskin and Mosi. The same four run across the bowls and the smoothies.
Yes. Grass-fed protein isolate is three dollars, on any bowl or smoothie.
We do. Espresso, americano, cappuccino, latte and cold brew, hot or iced. Matcha latte and matcha lemonade as well.
No. We are open until 2.30pm and the sandwiches are a proper lunch. Bowls and smoothies work at any point in the day, which is most of why people come back.
Not many, and we would rather say so. Skyr is dairy and it sits in every bowl. Smoothies and sandwiches can be made without it. The Spicy Veggie without the skyr spread is grilled tofu, avocado, tomato, pickled cucumber, sprouts and greens. Tell us at the counter and we will walk you through what is in it.
Yes. Grilled tofu, avocado, heirloom tomato, pickled cucumber, sprouts and greens, with a sriracha skyr spread. Our skyr is vegetarian. It is not vegan, because it is made from milk.
Yes. All four bowls and all four smoothies are gluten free, including the granola topping. The sandwiches are on bread, so no.
Yes. Allergens for every item are listed on the menu page and at the counter. Every bowl and smoothie contains milk. Tell us about an allergy when you order and we will walk you through it.
Can I order online?
Yes, through the delivery apps. We do not take orders on this website. Or walk in and we will make it for you on the spot.
Yes, through the delivery apps. Offices in Bryant Park can also order direct from us. Order by 2.15pm and it arrives before 3pm.
Yes. Catering runs off the same menu. Send us a note through the catering form and we will come back with a plan.
No minimum. Catering is priced the same as the menu. Order by 2.15pm for same-day delivery before 3pm, within Bryant Park. Further out goes through the delivery apps. Larger orders earn a volume discount, so ask us.

Yes. Breakfast and lunch for meetings, teams and office wellness programmes. Tell us headcount and timing and we will build something around it.

Email contact@fonnskyr.com or call (646) 360-3062. For catering and events, the form on the catering page reaches us fastest.

Still have a Question?

FIND US

22 W 40th Street

Inside TALEA Beer Co, Bryant Park

OUR HOURS

7.30am – 2.00pm

Everyday

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Chef Baldur Smári Sævarsson

Lauren collaborated closely with Chef Baldur, an Icelandic chef and skyr enthusiast who works at Restaurant Daniel in New York City. Having grown up with skyr in Iceland, Baldur knows it as an everyday staple, enjoyed for breakfast, as a snack or dessert. His deep familiarity with Icelandic food culture brings an authentic perspective to the collaboration. Baldur is credited as part of the Fönn team and chef collaborator, not as a founder.