Wave Hill Breads

We see it every day when customers stop by to pick up a loaf, looking forward to sharing it with their family that evening. 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 want our bread, “the Wilton bread” (now from Norwalk), to continue to be, as so many of our customers put it, “the best bread I have ever had.” We enjoy seeing Europeans smile when they taste WAVE HILL bread for the first time and say that it reminds them of the bread in their home country.  We like to hear words of appreciation from customers who enthusiastically thank us for making this bread. We are indebted to our mentor,Gerard Rubaud, who continues to teach us about making great bread. We believe in the joy of bread.Part of our mission is to help people, young and older, learn how good bread is made.  We do hands-on lessons at community centers and at the bakery for adults and children, starting at four years old. We describe how we make our bread and how to care for it on the back of each bread bag. We appreciate the craftsmen who have surrounded us with their beautiful wooden tools:  Yves Labbe, of Norristown, Pennsylvania, who made our wooden racks and traditional proofing troughs and Roger Adkins, who made our signature display baskets from saplings on his land.  You could find "WAVE HILL BREADS", hand-stenciled by Margaret on the cement floor, polished  and stained by Ed Winslow as you entered the bakery in Wilton.