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 their move to 30 High Street in Norwalk in 2011, they introduced two additional breads, a Ciabatta with Olives (Kalamata and Green) and Roasted Red Peppers, and a Whole Grain Multi-Grain boule. 

In September of 2015, head baker, Tim Topi and his wife Angela, purchased the bakery from Mitch and Margaret. They have not only kept their word of keeping quality a priority, but made the wave hill name more popular throughout Connecticut and New York, With Tim's willingness to do anything for his business, he is constantly looking for new stores to sell our products and restaurants that are also dedicated to serving fresh and local products. if you have any suggestions, please send us an email with contact information and an address.

our growing team of bakers, delivery people,  farmers' marketeers, and store samplers, all gain great satisfaction from the enthusiastic response to our creations.

we hope that you enjoy our products and have been able to share with your loved ones.

 

- tim topi, master baker & owner

 

 
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.