Boogie Lab Bakery: Croatian food tech pioneer expands

Pakoštane / HR. (bb) Boogie Lab, in its own words a Croatian food tech pioneer and artisan baker, announces the launch of Boogie Lab USA and Boogie Bakery, the company’s first microbakery in the United States, set to open its doors in spring 2024. Founded by Karlo Vulin and Mladen Vidović (see also Better Bread d.o.o. in HR-Pakoštane), the company has (according to its news release) quickly gained recognition across Europe for its unique approach to sourdough fermentation, which combines artificial intelligence with traditional techniques. The expansion into North America was driven by Dennis Turcinovic, co-owner of the fine dining restaurant «Delmonico’s» in New York City (NY). As co-founder of Boogie Lab USA, Turcinovic will oversee all US operations, including the opening of the first Boogie Bakery next to Delmonico’s in NYC, the first restaurant in North America to serve the exquisite bread.

20240307-BOOGIE-LAB-01(Photo: Better Bread d.o.o. – HR-Pakoštane)

«Delmonico’s has been setting the table for nearly two centuries and has played a central role in the American restaurant industry. Now, with Boogie Lab USA, the innovation continues,» says Dennis Turcinovic. «I knew from the first moment I tasted the bread and pastry that it was something special, and I’m thrilled to play an integral role in introducing U.S. consumers to the unparalleled quality and delicious taste of artisan, better-for-you bread made with cutting-edge food technology.»

Over the past decade, Vulin, a trained food technologist, and Vidović, a pioneer of the sourdough movement, have combined their expertise to take traditional bread making to a new level. The company’s proprietary AI fermentation technology, which includes smart fermenters and advanced sensors, enables precise control of the baking process, resulting in consistently perfect breads with a distinctive artisan touch. Boogie Bakery will be the first bakery in North America to utilize this AI fermentation technology.

20240307-BOOGIE-LAB-02(Photo: Better Bread d.o.o. – HR-Pakoštane)

«With years of artisan experience and a food science background, our team has developed proprietary technology that allows us to become the first scalable artisan bakery,» says Karlo Vulin. «What makes our bread so revolutionary is that we combine the power of nutrition with the power of technology. By using AI, we ensure that our baking methods result in a unique bread that is baked perfectly every time. We use only three ingredients to create a great bread that is minimally processed and easy to digest.»

The cutting-edge approach also paves the way for fully automated production lines, allowing the company to scale rapidly and reach many households quickly. Wholesale distribution in the USA will begin in spring 2024. The Boogie Bakery on New York’s Beaver Street will open in spring 2024, offering an attractive range of sourdough breads, pastries and sandwiches.

About the company: Boogie Lab USA, food tech innovator and artisan baker, was founded by food technologists and sourdough pioneers Karlo Vulin and Mladen Vidović, along with co-owner of Delmonico’s Dennis Turcinovic. The company’s proprietary food technology combines artificial intelligence with traditional techniques for precise control of the baking process. The result is consistently perfect sourdough breads, pastries and sandwiches.