In a time when convenience often takes priority over quality, one local business is proving that doing things the old-school way still matters and still tastes better. 
At The Deli Barn in New Bremen, smoked meats, scratch-made pizzas, and homemade baked goods aren’t just menu items; they’re a reflection of family tradition, thoughtful ingredients, and a commitment to serving the community well.
For owner and Midwest Electric Member Adam Smith, the journey to opening The Deli Barn didn’t begin as a business plan. It started at home.
“My family has been butchering our own animals for generations,” Smith says. “Growing up, our freezers were always full. The one thing we still bought from the store was deli meat and snack sticks.” That changed as his own family grew.
“As our kids started eating more and more deli meat, I began paying closer attention to the ingredients in store-bought products and I didn’t love what I saw,” he said. “That’s what pushed me to try making my own.” 
What started with summer sausage quickly evolved into something more. Smith began smoking deli meats like turkey, chicken, and roast beef, focusing on simple, high-quality ingredients without artificial preservatives.
“It really became a passion,” he said. “We wanted something we felt good about feeding our own family.”
That passion didn’t go unnoticed. Friends and family consistently encouraged Smith to share his products more widely, and in the summer of 2022, he and his wife, Karen, decided to give it a try.
They started at farmers markets and local events, and the response was overwhelmingly positive. “That’s when we realized we might be onto something,” Smith says.
The couple soon began searching for a permanent space, eventually landing in their current location on Southland Road, a building formerly known as the Green Thumb and owned by Ned and Sherry Warner. With strong support from the Warners, The Deli Barn found its home and quickly became a place the community embraced. 
Today, the shop offers a wide variety of house-made and locally sourced products, all centered around equality and transparency.
At the core of what they do are eight varieties of smoked deli meats, all made-in-house without artificial preservatives. These include hickory smoked chicken and turkey, applewood smoked ham, hickory smoked roast beef, old-fashioned bologna, spicy bologna, Cajun chicken, and BBQ pork.
“We’re not saying deli meat is a health food,” Smith says, “but we do believe ours is a cleaner, better option.” That focus comes from personal experience. “For us, it hit close to home — one of our kids could easily go through an entire pack of deli meat in one sitting,” he says. “We wanted a better option for our family.”
In addition to deli meats, The Deli Barn also offers smoked brisket, turkey breast, chicken breast, and a variety of sausages, all smoked in house. Due to smoker capacity, some items currently require advance notice, though expanding that availability is a goal for the future.
Their scratch-dough pizza has also become a customer favorite. Made using flour from His Saving Grains, the dough went through extensive trial and error before reaching the final recipe. The same attention was given to developing a gluten-free crust made in house. 
On the bakery side, it’s truly a family operation. The Smith’s daughter, Maddie, runs the baking business under the name “Mad Sweets,” offering a variety of desserts, including gluten free and dairy-free options. Her cinnamon rolls and rotating monthly cupcake flavors have become customer favorites, along with custom orders for weddings, parties, and special events.
Beyond the food, The Deli Barn reflects a strong commitment to supporting other local producers. The shop carries items like local honey from Boone’s Bees, maple syrup from Steinview Farms, products from His Saving Grains, toxin-free detergents from Rindler Homestead, and goods from Tallow & More.
For Smith, the most rewarding part of the journey has been the people. “Doing this has allowed us to build so many great relationships with people we may have never met otherwise,” he says. “We’re incredibly grateful for the support from our community.
Among the many menu items, on stands out for both its propuarity and meaning. The “Big Wendy” sandwich – made with house-smoked brisket and bacon, sautéed bell peppers, Swiss cheese, pickled onions, and white barbecue sauces on an onion bun – was created in honor of a close friend. “It’s been a big hit and means a lot to us personally,” Smith says.
Looking ahead, the Smith family is focused on continuing to grow while staying true to their roots.
Plans include investing in a larger smoker to make smoked meats more readily available, as well as exploring the addition of a food truck to reach more people at fairs, festivals, and community events.
Overall, the goal is simple: expand access to what they offer without sacrificing the quality and approach that define their business.
The Deli Barn is currently open Wednesday from 11 a.m. to 8 p.m., Thursday and Friday from 11 a.m. to 10 p.m., and Saturday from 8 a.m. to 10 p.m., with plans to expand hours in the future.
Located at 4057 Southland Road in New Bremen, The Deli Barn continues to grow through a focus on quality, transparency, and community support.