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 who was based in Westford, VT. After tasting Gerard's bread in a restaurant near Smugglers Notch, VT, their son, Jake, urged them to start their own artisan bakery. Mitch and Margaret began by making our signature crusty and chewy French Pain de Campagne with three grains (organic spelt, organic rye and King Arthur unbleached Non-GMO wheat flour). This was our only signature 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.” At Wave Hill Breads, every loaf is handcrafted with the finest local ingredients you can find, fermented anywhere from 24-72 hours, and withholds an exceptionally fresh taste through baking techniques such as milling organic grains on site.
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 passionate bakers, precise delivery drivers, enthusiastic farmers’ market ambassadors, and store samplers all gain great satisfaction from the positive response to our creations.
We hope that you enjoy our products and have been able to share them with your loved ones.