The following press release was provided by Margaret Sapir:
Wave Hill Breads, the artisan micro-bakery founded in Wilton, Connecticut in 2005, was selected by the editors of Connecticut Magazine as makers of the “Best Bread”. Their breads and pastries, now made in Norwalk, are Guilford at Bishop’s Orchards and at the Madison Farmers’ Market.
When long-time Wilton residents, Margaret Sapir and Mitchell Rapoport, started their bakery they were determined to do things differently. They 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.
Leading chefs have recognized the quality of Wave Hill Breads from the start. Tim Labant (The Schoolhouse at Cannondale), Joe Bruno (Pasta Nostra), and Michel Nischan (The Dressing Room), 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 their Website, www.wavehillbreads.com,.
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. With a grounding in baking, Margaret and Mitch repurposed the skills they learned from decades in corporate marketing and laid the foundation for their new business in a 1200-square-foot space at 196 Danbury Road in Wilton.
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, New York. 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.
Wave Hill Breads’ winning formula can be summed up with this quote from their Website:
“We believe in the joy of bread. 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 enjoy seeing Europeans smile when they taste Wave Hill Breads for the first time and say that it reminds them of the bread in their home country. We want our bread to continue to be, as so many of our customers put it, ‘the best bread I have ever had.’”