New York has no shortage of bakeries, but Boogie Lab Bakery & Bistro is making a case for giving sourdough the starring role. The new Washington Heights destination combines artisan bread, all-day bakery favorites and bistro dining, bringing a European-born concept to a neighborhood corner with plenty of history.
Located at 4015 Broadway, near West 169th Street, Boogie Lab marks the U.S. restaurant debut of the European sourdough brand, with Delmonico’s Hospitality Group — the team behind the legendary Delmonico’s steakhouse — helping bring the concept stateside. Consider it a decidedly dough-forward addition to the uptown dining scene.
Sourdough Is the Star of the Show
At Boogie Lab, bread isn’t merely the vehicle for a sandwich. It’s the main event.
The bakery makes sourdough fresh on-site throughout the day, with an open kitchen where diners can watch bakers shape and bake loaves. The menu stretches well beyond a classic boule, featuring fresh breads, focaccia, sandwiches, pastries and sourdough pasta.
The secret sauce? A patented fermentation process developed by Boogie Lab that allows the team to produce sourdough in roughly three to four hours, without commercial yeast or additives. The goal is to make freshly baked bread more accessible without sacrificing the flavor and character that make proper sourdough worth seeking out.
In other words, your neighborhood loaf just got a serious upgrade.
From Morning Pastries to Bistro Dinner
Boogie Lab is designed to work from breakfast through dinner, making it a potential neighborhood staple rather than a one-and-done pastry stop. Grab a fresh loaf or pastry in the morning, swing by for a focaccia sandwich at lunch, or settle in for a bistro meal later in the day.
The kitchen operates under Delmonico’s Hospitality Group executive chef Adam Plitt, with a menu built around the bakery’s signature dough.
The bakery is open daily from 6:45 a.m. to 7 p.m., while the bistro serves dinner Monday through Saturday from 5 p.m. to 10 p.m.
For Washington Heights, Boogie Lab offers a fresh reason to follow your nose — preferably straight toward the bread counter.
