Staying true to the original goal of providing high quality artisan breads, made fresh and delivered daily to local restaurants, The New World Bakery in Kyle, Texas, now proudly serves more than two hundred restaurants every day.

“We opened this building in 2001. Now it is 22,000 square feet,” shares Harley Haltermann, chief financial officer and the wife of Christian Haltermann, who is co-owner with his father Reinhard. “We are producing 54,000 pounds of flour every seven days. We have five mixers. Being in south Texas, it is important for us to manipulate proper dough temperatures.”

The New World Bakery is widely known for its superior sourdough breads, made from traditional recipes from Germany. Staying true to artisan methods, they hand roll each piece of dough. Their breads range from hoagies to marble rye, challah to focaccia, and sourdough to whole wheat – to name a few.

Heating elements on their Wachtel deck oven are located on both top and bottom, ensuring an even bake. The bakery uses one deck oven, 10 Hobart ovens, and one Revent oven, along with five proof boxes, along with multiple slicers.

“We are a custom bakery, so we have lots of SKUs,” Harley explains.

The New World Bakery was founded in 1995 by native German Reinhard Haltermann. After spending some time honing his craft at a San Francisco, California-based bakery, Master Baker Reinhard decided to bring his knowledge and years of experience to Austin, Texas, where he continues to provide true artisan breads.

With humble beginnings, surrounded by a group of friends and family members that shared Reinhard’s vision, The New World Bakery started in a small office suite in South Austin. Starting with only a couple of delivery trucks and a lot of ambition, the business eventually outgrew the office suite, requiring a move to a bigger and better facility. The current location is strategically located in the prosperous city of Kyle, Texas, just south of Austin. The truck fleet has also grown to accommodate the growing delivery area, which extends from Austin to San Antonio.

As from business trends, she points out that “the market is slowly moving back to demand for higher quality,” after the Covid pandemic pushed down some demand and led to skyrocketing ingredient prices. Sugar prices doubled in 5 years, she noted.

“The cost of everything is going up, but the price of bread is not going up,” Harley shares. “We are in a complicated niche.”

Most recently, The New World Bakery has focused on quality control and extending its business. They now serve customers from Georgetown, Texas, to San Antonio.

“We have a pretty good distribution radius,” she says. “Quality is paramount to us. Our bread is fresh with no preservatives.”

Total cost considerations

From one plate to one thousand, Hobart helps retail bakeries satisfy every appetite. Whether you need to mix, chop, grind or peel, Hobart’s legendary equipment is the perfect partner.

Carolyn Bilger, director of marketing, Hobart Food Prep Equipment, explains that it is important – particularly in today’s marketplace – to budget for premium brand equipment, taking into consideration the total cost of ownership of the machine, whether it’s a planetary or spiral mixer or a food processor.

“While more expensive upfront, premium equipment is designed with more durable parts and longevity in mind, so it is less likely to require costly repairs over the life of the machine. Reducing service calls saves money and it minimizes downtime associated with broken equipment. That downtime can add up in the form of lost profits for baked goods that would otherwise be produced for sale. Budgeting for more expensive equipment may take time, but it can be beneficial compared to buying a less expensive mixer that needs more repairs and doesn’t last as long,” she explains.

When budgeting for equipment replacements or upgrades, bakers should first conduct research to determine what product will suit their needs and how much it will cost. They should consider their current production needs and plan for future growth to decide what size mixer, for example, will be the best investment. From there, look at all income sources, estimate operating costs, track expenses and set a projection for when the equipment purchase will be feasible based on available profit that can be set aside in savings, Bilger shares.

In some instances, bakers may want or need to replace or upgrade sooner than the budget allows. They could consider equipment financing for a portion or all the equipment cost, if buying outright isn’t possible at the time, she says.

“Mixers, when cared for properly, can last many years; however, at a certain point, it will be difficult to obtain replacement parts and service costs can add up on aging mixers,” she explains. “Bakers can expect a minimum lifespan of 9 to 12 years from Hobart mixers and food processors, although there are many in service that are significantly older. Food processor blades will need to be replaced every eight to 12 months, depending on how much the machine has been used. Hobart has made it easy to make these replacements, since users can replace just the blades.”

Scheduling preventive maintenance (PM) for mixers and food processors is important to keep them operating smoothly and providing consistent results, Bilger says. Always follow the manufacturer’s directions for maintenance found in the operator’s manual.

Bakers should have daily checklists that include items like visual inspection of mixer and food processor parts to look for any damage. Check the bowl-to-agitator clearance in a mixer to be sure the two components aren’t touching, since this can cause wear and result in inconsistent output. Similarly, look for any damage to food processor blades daily and replace as necessary. Bakers can also turn to their equipment service provider for PM assistance. Hobart Service, for example, offers PM contracts to support the reliable and long-term operation of equipment.

“As with any relationship, clear and open communication between bakers and equipment suppliers is crucial. If a baker is having trouble with a piece of equipment or there is some uncertainty about its proper operation, always reach out to discuss the issue and receive advice to implement a viable solution,” Bilger explains.

Improving efficiency

New equipment innovations are playing instrumental roles in improving product quality, consistency, and total costs.

Available from Erika Record Baking Equipment, ChefCut by HYDROPROCESS is an innovative waterjet cutting machine used by bakers, chocolatiers, pastry chefs, caterers, and discerning food industry professionals from across the globe. Produced in France, this machine can process cakes, pastries, plain biscuits, chocolates (bon bons and decoration), nougatine, marshmallow, fruit paste, caramels, sandwiches, catering and other food products with ease.

The HYDROPROCESS | ChefCut waterjet cutting machine can add the following key benefits to your business. Astonishingly quick processing times resulting in high productivity and reduced prep times. Also easily change between different product types. An innovative waste reduction system results in maximized profits and improved cost savings.

The HYDROPROCESS | ChefCut waterjet cutting machine includes the following standard features:

Ergonomic Operation

Designed with the end-user in mind, this machine features an easy to access, front loading design. Product is easily loaded into a well lit cutting zone using a food-safe loading device and cutting trays.

Easy Programming

The machine is easily programmed via an intuitive touchscreen. More complex, custom designs can be prepared via ChefCut Office and loaded via USB or Wi-Fi/LAN Ethernet connection.

Endless Design Options

Choose from predefined shapes (circles, rectangles, triangles, Christmas trees, hearts, hexagons, fish, bells, etc.) or custom 2D designs that can be easily drafted in the included ChefCut office software.

Versatile

Use for both frozen and fresh products. This includes delicate products such as slabs of chocolate, nut brittle, gum paste/pastillage, etc.

Fast & Powerful

Accurately process with up to 3500 bars (over 50,000 PSI) of pressure at a rate of 300 mm/sec (11.8″/sec).

Hygienic design featuring easy to clean components and NSF certification. This includes an extremely fast 10-minute cleaning cycle and removable catch basin for capturing affluent.

Stainless steel construction with a continuous weld for easy cleaning and longevity. This machine also features minimal moving parts and a long lasting UHP pump. Motors and pumps are also fully protected in a technical cabinet away from the cutting zone.

Product can be viewed while processing through the transparent safety cover. The cutting zone also features LED lighting.

Misting, humidity, and excess moisture are reduced via an innovative exhaust system. This offers improved visibility while processing and ensures product does not have excess humidity post-processing.

Innovative layout program maximizes output from a single source of material/product reducing scrap and leftover product. This is achieved via optimized overlapping of shapes.

Plus, it features compact and space-saving design. This unit is also equipped with casters for enhanced mobility.

Accessories

The HYDROPROCESS | ChefCut waterjet cutting machine is equipped with the following accessories.

Cutting Trays

2 food-safe cutting trays model PSN3001

Loading Device

Food-safe loading device model CME3012-V4 used for unloading and loading of product into the machine for processing.

Nozzle Kit

An assortment of 15 different nozzles, that enables the cut to be adapted to the product, maximizing efficiency and quality.

Preventative Maintenance Kit

Includes key consumable parts designed to be replaced after 1500 hours of operational use.

ChefCut Office

An innovative desktop software program compatible with Windows and Mac OS.

Import existing DXF vector files

Convert traditional image files into vectorized format for easy use

Manual design of 2D cutting paths using geometry

Automatic design of 2D cutting paths from a library of preconfigured patterns

Install on up-to 2 user stations (additional licences available for purchase)

World-class talent

Another tool to enhance customer service involves staffing.

RATIONAL USA recently announced the appointment of globally celebrated pastry chef Antonio Bachour as its newest brand ambassador. Known for his bold creativity, technical mastery, and artistic presentations, Chef Bachour brings world-class talent and visionary energy to the RATIONAL culinary community.

“We are thrilled to welcome Chef Antonio Bachour into the RATIONAL family,” said Billy Buck, vice president of culinary at RATIONAL USA. “His commitment to excellence and innovation aligns perfectly with our mission to empower culinary professionals through intelligent cooking processes.”

With multiple global awards for Best Pastry Chef and a Michelin Bib Gourmand for Bachour in Miami, Chef Bachour has become a global icon in the world of patisserie. With restaurants in the US and Mexico, he is revered not only for his imaginative desserts but for mentoring the next generation of chefs. His approach blends elegance, precision, and flavor — values deeply reflected in RATIONAL’s cooking systems.

"I’m honored to be part of the RATIONAL team,” said Bachour. “It’s a brand I’ve respected for a long time. I use RATIONAL equipment every day because it’s consistent, precise, and efficient — and for pastry, that’s everything.”

Chef Bachour’s passion for performance and exceptional aesthetics resonates across the international culinary stage. His artistry, often described as a fusion of vibrant color and refined form, has earned him an immense social media following and a reputation as a visionary in modern pastry.

“Pastry is not just about flavor – it’s about texture, temperature, structure, and emotion,” Bachour says. “RATIONAL gives me the tools I need to execute my ideas at the highest level.”

Technology

In the field of technology, bakeries are witnessing the advent of new tools to enhance their operational efficiency.

Apex Order Pickup Solutions, for instance, a pioneer in automated order pickup technology for streamlining off-premises order handoff, recently announced OrderHQ™ Array Series, a new modular, scalable line of pickup solutions that can be deployed in any configuration and in any space that fits a restaurant’s floor plan. The flexibility of Apex’s newest product line enables operators to achieve greater efficiency of automated food pickup without expensive remodeling. 

Like all Apex automated pickup solutions, the Array Series helps QSRs, fast casual brands and other foodservice operators eliminate pickup bottlenecks, optimize staffing, and prevent order mix-ups and theft. Orders are placed securely in compartments and retrieved using a unique access code. This eliminates the need for manual order handoff by restaurant staff, ensures pickup by the right customer or delivery driver, and enables pickup in 10 seconds or less, meeting customer demand for speed and convenience.

The OrderHQ™ Array Series brings the speed and reliability of Apex’s smart pickup solutions to restaurants of all sizes and layouts, increasing revenue while also paying for itself through cost savings.

Key features include:

Fit-your-space configuration – Compartments can be arranged horizontally or stacked vertically with as few or as many units needed, based on available space and the operation’s specific order volume. 

Multiple placement options – Lockers can sit on a countertop, mount on a wall, or be installed in a free-standing grid, accommodating the restaurant’s existing infrastructure and traffic pattern. 

Larger compartment size – Upsized compartments can hold bigger bags to fit larger orders as well as to support the emerging trend of packing both food and beverages in the same bag. 

Proprietary Order InSight technology – Each compartment is monitored by Apex Order InSight technology to provide visual evidence of order loading and pickup. 

Easy expandability – The modular design allows businesses to start with a few compartments and add more at any time to meet growing mobile order demand. 

Immediate ROI – Highly affordable subscription plans make it possible for operators to implement the Array Series without capital investment. 

All control technology is embedded into each unit, eliminating the need for fixed frames or complex infrastructure. Once assembled, each Array solution operates as a cohesive system that is managed centrally through the ApexIQ™ technology platform for a seamless, scalable pickup experience. 

The ApexIQ™ platform integrates with each brand’s existing mobile ordering and order management system to ensure that every order is accurate and complete before being placed in the compartment. It also helps optimize order fulfillment and labor efficiency by providing metrics about issues such as order completion and pickup times, average order dwell times, peak dayparts, and individual store or chainwide performance.

“Automating the pickup process with smart locker solutions can improve profitability by freeing up at least one associate per hour per day, provide higher average unit volume potential by streamlining operations, and improve both front-of-house operations and customer service,” said Kent Savage, founder and executive chairman of Apex Order Pickup Solutions. “The flexible design of our new OrderHQ Array Series opens the door for more restaurants to take advantage of these benefits whether it's a standalone install or built seamlessly into an existing space.” 

The Array Series joins Apex’s extensive lineup of smart order pickup solutions, including models enabling back-loading for front-order pickup, front-loading where rear access is limited, countertop deployment, and outside order pickup.