Wave Hill Breads, the artisan micro-bakery founded in Wilton in 2005, has been selected by Connecticut Magazine as makers of the “Best Bread” in Connecticut for 2013.
When long-time Wilton residents, Margaret Sapir and Mitchell Rapoport, started their bakery they were determined to do things differently. The couple made only one kind of crusty and chewy bread, they used only five ingredients, including organic grains that they milled themselves daily, and they relied on age-old techniques respecting the importance of time, temperature, and touch. They delivered the bread themselves and required that their breads be sold only on the day they were made, according to a release from the bakery. Wilton’s Village Market was the first store to carry the bakery’s loaves.
Leading chefs have recognized the quality of Wave Hill Breads from the start. Tim Labant, owner of The Schoolhouse at Cannondale, Joe Bruno of Pasta Nostra in Norwalk and Michel Nischan of The Dressing Room in Westport, are all fans.
Since moving to Norwalk in 2011, the Wave Hill Breads team has developed additional types of breads and has added pastries to the mix. Stores and markets where the breads are sold are listed on the Wave Hill Bread website.
When in 2003 the couple tasted an incomparable bread at a restaurant in Stowe, Vermont, they understood how well it would be received back home in Connecticut. The introduced themselves to the baker, Gerard Rubaud, originally from France, and accepted his invitation to study authentic French breadbaking techniques with him.
The breads were first introduced at farmers’ markets within 10 miles of Wilton. Wave Hill Breads can now be found at 13 farmers’ markets in Connecticut and Westchester County, NY. Subsequently, local grocery and specialty stores were added as well as chain supermarkets eager to offer true artisan breads to their customers. Wave Hill Breads are now offered in more than 50 stores and 30 restaurants.