We see it every day when customers stop by to pick up a loaf,
looking forward to sharing it with their family that evening.
We see it in the eyes of children sneaking up to the sampling
basket at the farmers’ markets to snatch just one more little piece.
We hear it in the words of older folks who tell us how our bread
reminds them of their mothers’ big round loaves coming out of the
oven decades ago.
We want our bread, “the Wilton bread”, to continue to be, as so
many of our customers put it, “the best bread I have ever had.”
We enjoy seeing Europeans smile when they taste WAVE HILL
bread for the first time and say that it reminds them of the bread
in their home country. We like to hear words of appreciation from
customers who enthusiastically thank us for making this bread.
Part of our mission is to help people, young and older, learn how
good bread is made. We do hands-on lessons at community centers
and at the bakery for adults and children, starting at four years old.
We describe how we make our bread and how to care for it on the
back of each bread bag.
We appreciate the craftsmen who have surrounded us with their
beautiful wooden tools: Yves Labbe, of Norristown, Pennsylvania,
who made our wooden racks and traditional proofing troughs and
Roger Adkins, who made our signature display baskets from saplings
on his land. You can find "WAVE HILL BREADS", hand-stenciled by
Margaret on the cement floor, polished and stained by Ed Winslow
as you enter the bakery.
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196 Danbury Road, Wilton, Connecticut 06897 Tel. 203.762.9595
We are indebted to our mentor,
Gerard Rubaud, who continues to teach us about making great bread.
We believe in the joy of bread.
Photos by Donna Mileti Benenson
