Partner Spotlight: New World Bakery

In an era of growing food awareness – and carb avoidance – white bread has become enemy number one, especially among foodies and health conscious diners. But not all white bread is created equally, says Reinhard Haltermann, the master baker behind The New World Bakery in Kyle, Texas.

“It’s not that white bread is unhealthy, it’s what’s in the bread that isn’t good for you,” he says. “You don’t need sugar, or glucose, or preservatives. A piece of white bread can be very good for you without all of that.”

Baking bread is a rich tradition that dates back at least 30,000 years to early European societies. It was there that humans learned to combine flour, yeast, water, and maybe some salt into a mushy ball and then expose that mixture to fire to create a nutritious and portable form of food.

What’s remarkable is that with all the technological advances we have seen unfold around us in recent years, the tastiest and most nutritious bread relies on those same ancient techniques and basic ingredients. It was using those old world methods that Reinhard, who grew up in Germany, learned to bake bread. He apprenticed for four years under a master baker before moving on to earn his own master baker degree. He then decided to emigrate to the U.S. in 1986 with his family to pursue a career as a baker.

He originally landed in Houston, where he worked for a company that made European style sourdough bread for Whole Foods. He traveled the country opening up new bakeries for the company – with stops in Dallas, New Orleans, San Francisco, and Berkeley – before he moved to Austin after Whole Foods acquired the business. That was a good fit, he says, especially because Whole Foods believed in making bread with fresh ingredients and no preservatives.


Reinhard says he learned a lot about Americans and their bread during those travels. On the plus side, he learned how to make San Francisco-style white sourdough bread – which differed from the rye version Europeans made. At the same time, he grew weary of seeing the loaves of unhealthy bread he increasingly saw on more traditional grocery shelves. He thought he could offer consumers a better option.

“I was moving around and opening bakeries for someone else,” says Reinhard. “So I decided I could do this on my own.”

In 1995, he opened The New World Bakery as a way to bring better and healthier bread to Austin. “When I opened my own bakery I had the attitude that I wanted to use the best possible ingredients I could get hold of,” says Reinhard. “Even if someone was eating a big greasy hamburger, I wanted my buns to stand up to it and not fall apart.”

Case in point: One day Reinhard walked into a Kerbey Lane Cafe location to have lunch. He happened to have brought along a six-pack of his handmade multigrain hamburger buns along with him. When he ordered up a hamburger off the menu, he asked the waitress if she would serve it on one of his buns. Five minutes later, the chef at the restaurant came running out to ask, “Where did you get these buns?” It was a match made in heaven.

Today, The New World Bakery supplies Kerbey Lane Cafe with all of its breads – from loaves of wheat and sourdough bread to pitas and the brioche used to make their famous French toast. “We make all the bread on their menu, including the bagels,” says Mindy De Luna, the sales manager at the bakery. “We deliver fresh bread to them seven days a week year round.”


Reinhard has built up quite an operation over the years. The current bakery is located in a 20,000 square-foot facility in Kyle, and employs a staff of 60 who work around the clock to truck out fresh bread to eateries in Austin and San Antonio 362 days a year. Reinhard says he sources all of his ingredients locally as well – including his flour that is milled just minutes away.

“Nowadays people want a nice artisanal product that low calories and without preservatives that’s made locally,” says Deluna. “You order from us the day before and we bake it fresh that night and get it to you in the morning. You can’t beat that.”

For his part, Reinhard, who became an American citizen in 2010, still enjoys kneading and baking bread, which he generally does between 10:00 and 5:00 every day. His personal favorite breads to eat include ciabatta, an Italian style white bread, and black bread – called schwarzbrot – a popular German staple that he could never get his American customers to buy. “We have come a long way in educating our customers but I learned that there is a limit to how far you can go,” he says.