The Boogie Bakery & Bistro made its debut in New York City on Thursday, the first of a well-known brand in Europe to come to the U.S.
Boogie Bakery has opened stateside in partnership with Delmonico’s Hospitality Group, parent to the famed Delmonico’s steakhouse, also in New York City.
Dennis Turcinovic, owner and executive culinary partner of Delmonico’s Hospitality Group, has partnered with Boogie Lab, a Croatian company that has developed an AI-fueled “smart fermenter” designed to eliminate sourdough production challenges. Boogie Lab breads are distributed across Europe as wholesale products and in supermarkets.
Boogie Bakery uses the patented fermentation process to start every loaf with three ingredients: flour, water and salt. There are no commercial yeasts or additives, the company said.
The bread can be made in about three to four hours, allowing for all-day baking. And the bread is consistent, despite variables like temperature, humidity and even altitude that can impact fermentation.
“Real sourdough has always come down to flour, water, salt, and time. Time has always been the hard part,” said Turcinovic, in a statement. “It’s what makes good sourdough slow to make and costly to buy. Our process removes that barrier without cutting corners, so we can bake fresh all day and keep prices fair.”
Boogie Bakery pastries | Photo courtesy of Delmonico’s Hospitality Group
The New York location is an all-day bakery and bistro serving breakfast, lunch and dinner, six days a week, with sourdough baked fresh on site.
The concept was developed under the culinary direction of Adam Plitt, the Delmonico’s group executive chef. The menu includes pastries, sandwiches and sourdough pizza, as well as whole loaves. At dinner, there are appetizers like a charcuterie plate; salads; and entrees like Sourdough Mushroom Lasagna; Chicken Milanaise and, not surprisingly, Steak Frites. There’s also a bar.
“We built Boogie to be a neighborhood restaurant first,” Turcinovic added. “You walk in, you smell the bread, and you know it was made here today.”
The Delmonico’s group is planning to grow the Boogie Bakery concept in the U.S.
The company has entered the wholesale market, and plans to open a New Jersey production plant this fall, which will produce bread at scale (though bread will still be made on site at Boogie Bakery).
