To the Editor: Goodbye from Wave Hill Breads

We are sorry to say good-bye to our Wilton bakery location and to all of our loyal customers who have stopped in to purchase their bread, chips, and croutons, olive oil and vinegar.  We will be moving to Norwalk  by the end of May.

We founded Wave Hill Breads in Wilton, where we still live, in 2005. Since then we have made a lot of bread in our 1100-square-foot  location behind Hastings Real Estate at 196 Danbury Road. Having outgrown our space and our oven, we will be moving operations to 30 High Street in Norwalk, at a location previously occupied by Scandia, a Scandinavian import store. Our new oven, with three times the capacity of our current one, will enable us to make more bread and serve a wider radius.  We will be offering more types of bread and also pastries, sandwiches, soups, and salads made from local produce at our on-site café, where we will also have a local foods market.  Ably directing our production and café operations is Michael Devlin, former pastry chef at The Dressing Room and The Boathouse, who, as General Manager and Chef, will ensure that the Wave Hill Breads brand remains strong.

Wave Hill Breads products will continue to be available at The Village Market in Wilton. We hope to see our Wilton friends in Norwalk and also at the Wilton Farmers' Market in its new location at the Wilton Historical Society. 

Thank you, Wilton, for a great almost-six years.  Was there a time before Wave Hill Breads?

-Margaret Sapir and Mitch Rapoport