Wave Hill Breads was founded in Wilton, CT in 2005 by Margaret Sapir and Mitch Rapoport. Mitch and Margaret were trained in traditional French baking methods by Gerard Rubaud, a master French baker now based in Westford, VT. After tasting Gerard's bread in a restaurant near Smugglers Notch, VT, our son, Jake, urged us to start our own bakery. 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 authentic and irresistible  pastries. 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.

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.

 

 
Gerard Rubaud, the French baker who inspired us and taught us how to bake artisan bread.

Gerard Rubaud, the French baker who inspired us and taught us how to bake artisan bread.

Gerard training Jake at the bench.

Gerard training Jake at the bench.