Our Story

Boogie Bakery was originally founded as Bakery Kroštula in May 1991 by partners Ante and Snježana Vulin to sustain their family business suffering from the ongoing war in Croatia. In its early years, the bakery operated as a wholesale producer of daily fresh bread for the local community.

Expansion into retail – Kroštula became famous in the Croatian coastal region for its traditional Mediterranean breads, leading to the opening of its first retail outpost in the center of Zadar in 2001. Over the next ten years, Kroštula reached a maximum of 12 stores, known for their slow-fermented, natural bread.

At 21 years old, Karlo Vulin took over the family business, which was struggling with the aftermath of the financial crisis and increased competition from big-box retail chains. At the time, Karlo was still studying food engineering and brought a fresh perspective to the market. His first step was the introduction of sourdough fermentation into the production process.

Karlo made the bold decision to shift the company towards the production of 100% sourdough products. At that point, trials and testing for the scalability of sourdough products gained traction.

Karlo welcomed two new partners into the company. His sister ina joined as Chief of Sales, and Mladen Vidovic, a friend and hospitality

entrepreneur, with whom they founded Boogie brand. During this period, the Boogie Bakery brand emerged as the main brand of the project.

The team opened the first BoogieLab – an artisan bakery, bar and bistro that serves as a showroom for everything possible with sourdough. Additionally, in 2023, a joint venture was founded in the US with Dennis Turcinovic, a serial entrepreneur and investor in the food business, with headquarters in New York.

The team opened the second BoogieLab and the second Boogie Factory in the Croatian capital, Zagreb. They also began the development of a factory in upstate New York.