OUR STORY
Wave Hill Breads was founded in Wilton, CT in 2005 by Margaret Sapir and Mitch Rapoport. We began by making our signature crusty and chewy French Pain de Campagne, our only bread for the first five years. Saveur and Roadfood.com food critics Michael and Jane Stern
called it, “The best bread on the East Coast.”
With our move to 30 High Street in Norwalk in 2011, we introduced two additional breads, a Ciabatta with Olives (Kalamata and Green) and Roasted Red Peppers, and a Whole Grain Multi-Grain boule. We plan to add additional artisan breads over time, but our focus will always be on limited variety and extraordinary quality.
We also make addictive chips and croutons and have added a line of irresistible pastries to coincide with the opening of our on-site café in January 2012. All Wave Hill breads and pastries are entirely hand-crafted in the Old World artisan tradition.
Moreover, we stone-grind our organic grains, because milling activates the wild yeast in the hulls, thus contributing
to the natural fermentation process and adding to the complexity and richness of the flavor.
Mitch and Margaret were trained in traditional French baking methods by Gerard Rubaud, a master French baker now based in Westford, VT. Baking operations are directed by Michael Devlin, previously Executive Pastry Chef at Universal Studios in Hollywood.
We and our growing team of bakers, delivery people, farmers' marketeers, and store samplers, all gain great satisfaction from the enthusiastic response to our creations.
Margaret, Mitch, Mike, and Peggy
Gerard Rubaud teaching Jared how to shape country loaves.
30 High Street, Norwalk, CT 06851 203-762-9595
info@wavehillbreads.com
