Founded in Croatia in 1991 as the family bakery Kroštula, Boogie Bakery now produces 100% sourdough bread and bakery products at commercial scale. The Vulin family business shifted fully toward sourdough in 2018 and developed proprietary precision-fermentation technology to make naturally fermented bread consistent and efficient to produce. With 250 employees and capacity for up to 100,000 sourdough products a day, the company supplies customers across Europe, the United States and the UAE.
Company Registration Number (MBS) 080311478
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Babka BakersEstablished in 2014, Babka Bakers is a family-owned bakery making fresh bread and baked goods by hand, with a particular focus on slow-fermented sourdough and imported non-GMO rye flour from Poland. The bakery specializes in wholesale orders while also taking on custom requests, and its breads are made on site without relying on excess sugar.FLUSHING, NY
123Dough Bakery123Dough Bakery is a certified organic bakery in Pound Ridge that hand-makes naturally leavened sourdough from freshly milled ancient grains. Its founding team spent years researching fermented foods and wheat varieties before opening the bakery, where dough ferments for at least 20 hours without industrial yeast and loaves are made with organic wheat, spring water, and sea salt. The bakery is especially known for its einkorn breads, including a limited 100% einkorn loaf made in batches of just 10 per week.POUND RIDGE, NY
The North Hill Bakery, LLCFrom a Chagrin Falls kitchen, North Hill Bakery makes small-batch sourdough wheat crackers using a 36-hour fermentation and all-natural ingredients. The woman-owned Ohio business grew from founder Katy’s pandemic-era sourdough experiments and the encouragement of local neighbors, with its original Black Pepper cracker still at the heart of the line. Its crackers now reach retailers across Ohio and in Chicagoland, ready for snacking or a charcuterie board.
Bakery de FranceFor more than three decades, family-owned Bakery de France has made all-natural artisan bread using a signature levain and traditional long-fermentation process. Based outside Washington, D.C., the bakery specializes in par-baked bread, flash-freezing each loaf to preserve freshness for retailers and restaurants across North America. Its levain has been maintained daily for over 35 years, while a partnership with French baker Eric Kayser brings a distinctly European perspective to its craft.ROCKVILLE, MD