NEW YORK — Delmonico’s Hospitality Group (DHG) announced the opening of Boogie Bakery & Bistro, a new all-day establishment in New York’s Washington Heights neighborhood. Boogie Bakery & Bistro is the US restaurant debut of Boogie Lab, a well-known European sourdough brand.
The bakery will serve breakfast, lunch and dinner six days a week, with fresh-baked sourdough at the heart of the menu. The team bakes the bread by hand all day in the open kitchen, where customers can watch them shape and bake each loaf from the counter.
The process starts with Boogie’s patented fermentation method, developed in Europe, which lets the team make true sourdough in about three to four hours.
“We built Boogie to be a neighborhood restaurant first,” said Dennis Turcinovic, owner and executive culinary partner, DHG. “You walk in, you smell the bread, and you know it was made here today. Real sourdough has always come down to flour, water, salt and time. Time has always been the hard part. 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.”
The opening is part of Boogie’s growth strategy in the US. The company has entered the wholesale market and plans to open a New Jersey production plant this fall to supply bread at scale.
“Hospitality is not just about the food; it’s about people,” Turcinovic said. “Our job is to give this neighborhood a place they want to come back to, with good bread and a team that gets to know them.”
