Our Mission
Our Story
Boogie Lab started small, in a kitchen in Croatia, where we got tired of watching good bread go stale on a shelf and bad bread go straight to people's guts. So we went back to basics: sourdough culture, patient fermentation, and a refusal to add anything that isn't flour, water, or salt. We built the technology to scale that process without cutting the corners that make it work, then brought the whole thing to Washington Heights, where it now comes out of the oven every morning as bread, pastry, focaccia, and pizza.
Our Philosophy
Time Is the Ingredient We Don't Skip.
Good bread is a fermentation problem before it's a flavor problem. Long, slow fermentation breaks down what conventional bread never gets around to breaking down, which is why our sourdough tends to sit easier and skip the bloat that comes with the fast stuff. We think that's worth the extra hours, every single batch.
The Experience
Sunshine. Moonlight. Goodtimes.
Boogie Lab runs as a bakery from the moment we open and a full bistro by lunch, all out of one kitchen. Come in for coffee and a pastry, build a sandwich off the morning's bake, or stay for a sourdough pizza and a glass of something good later on. Breakfast, lunch, dinner, it's all the same dough, just a different hour. (Lunch & Dinner service coming soon).