All You “Knead” To Know: A Look at NYC’s New “Micro Bakery” That’s Using AI to Bake Bread

In a world where AI is infiltrating nearly every sector of business, nothing is off the table...not even bread, specifically sourdough bread. 

One business leading innovation in the food industry is the Croatian food tech company and artisan bakery Boogie Lab USA. The company, which is set to open its first micro-bakery in New York City this spring, is using AI technology to disrupt traditional baking practices to develop bread that is healthier without sacrificing taste or texture. 

Boogie Lab was founded by food technologist Karlo Vulin and sourdough pioneer Mladen Vidović with that mission in mind. The two trailblazers have spent the last decade perfecting not only their technology but also their recipes to elevate the bread-making game.  

Since gaining acclaim across Europe for their unique approach to bread-making and sourdough fermentation, Vulin and Vidović are setting their sights on North America. Boogie Lab USA’s smart fermentors and advanced sensors allow for precise control over baking, resulting in consistently delicious loaves, pastries, and sandwiches.

“With years of artisan practices, our team has developed proprietary technology that will allow us to become the first scalable artisan bakery,” said Vulin. “What makes Boogie Bread so revolutionary is that we combine the power of nutrition with the power of technology. By using artificial intelligence, we ensure our baking methods produce bread that is perfectly baked every time, using only three ingredients so it’s minimally processed and easy to digest.” 

Boogie Lab’s North American launch is spearheaded by Dennis Turcinovic, a restaurant pioneer and the co-owner of America’s first fine dining restaurant, Delmonico’s, in New York City. Turcinovic, who is also a co-founder of Boogie Lab USA, brings his decades of experience to this role as he oversees the company’s US expansion. Boogie Lab’s first US venture will be the micro Boogie Bakery, which will launch adjacent to Delmonico’s on New York’s famous Beaver Street. 

“I knew from the first moment I tasted Boogie Lab bread and pastries that it was something special, and I’m thrilled to have a substantial role in introducing American consumers to the unparalleled quality and delicious taste of better-for-you artisanal bread crafted with the aid of cutting-edge food technology,” said Turcinovic.

As far as what is next for Boogie Lab, nothing is off the table. The company plans to scale rapidly, setting its sights on wholesale distribution in the spring of this year. For now, Vulin, Vidović, and Turcinovic are confident their bread will rise to any occasion.