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Wave Hill Breads

30 High St., Norwalk, CT - (203) 762-9595
Wave Hill's three-grain pain de campagne sports a rugged, muscular crust and airy insides that provide just the right tooth resistance for complete bread enjoyment. The bakery also makes ciabattas, croutons, and stupendously good breakfast pastries.
90% Approval Rating (10 votes)

Scorecard

4 - Overall: One of the Best - Worth a Trip
Overall: One of the Best - Worth a Trip
Just Crust
Macaroon
Triple Nut Glazed Brownie
Multi Grain Loaf
Croissant
Pain de Campagne (bread)
Pastry Snail
Muffins
Ciabatta
Tuna Sandwich
Bialy
Tomato Parmesan Soup
Sticky Bun
Smoked Salmon on a Bialy

Highlighted Reviews

rating
Michael Stern - Photos (14)
Roadfood.com Editor
"I became an acolyte of Mitchell Rapoport and Margaret Sapir when they started baking their three-grain pain de campagne at a little shop off Route 7 in Wilton. What a magnificent loaf it is: muscular crust, dense crumb, and flavor that is fine with nothing added and ..."   [Read More]

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Map & Web Site

30 High St., Norwalk, CT
(203) 762-9595

http://www.wavehillbreads.com/

Hours & Policies

Seasons:Open Year Round
Meals Served:Breakfast
Operational Hours:Always Call Ahead!
Credit Cards Accepted:No
Alcohol Served:No
Outdoor Seating:No
Reservations Accepted:No
Delivery Available:No
Takeout Counters:Yes
If you are a lover of country bread with soul, this image of a just-cut Wave Hill loaf is a large slice of heaven.
"If you are a lover of country bread with soul, this image of a just-cut Wave Hill loaf is a large slice of heaven."
Michael Stern





Ciabatta, studded with olives
"Ciabatta, studded with olives"
Michael Stern


An extremely sticky and extremely delicious sticky bun is now part of the expanded repertoire at Wave Hill.
"An extremely sticky and extremely delicious sticky bun is now part of the expanded repertoire at Wave Hill."
Michael Stern


Wave Hill's deep-flavored multi-grain loaf is plastered with seeds.
"Wave Hill's deep-flavored multi-grain loaf is plastered with seeds."
Michael Stern


On Saturday, you can walk in the front of Wave Hill to shop for breads and pastries and also get a tour of the bakery in back.
"On Saturday, you can walk in the front of Wave Hill to shop for breads and pastries and also get a tour of the bakery in back."
Michael Stern


During the week if you want to buy bread at the source, you go around back and enter through the red door.
"During the week if you want to buy bread at the source, you go around back and enter through the red door."
Michael Stern


There are dense, sticky macaroons and there are frothy, featherweight ones. Wave Hill's are definitively in the latter category -- ethereal and elegant.
"There are dense, sticky macaroons and there are frothy, featherweight ones. Wave Hill's are definitively in the latter category -- ethereal and elegant."
Michael Stern


At once light and chewy, Wave Hill's bialy is crowded with caramelized onions.
"At once light and chewy, Wave Hill's bialy is crowded with caramelized onions."
Michael Stern


As its name says, Just Crust is just crust. But for some of us, that's like saying, 'just orgasmic.' If you like the crunch of good crust, this is the last word.
"As its name says, Just Crust is just crust. But for some of us, that's like saying, 'just orgasmic.' If you like the crunch of good crust, this is the last word."
Michael Stern


Wave Hill loaves are made using a natural fermentation process that lasts over eight hours. Although elegant, they pack full flavor that rewards a serious chaw.
"Wave Hill loaves are made using a natural fermentation process that lasts over eight hours. Although elegant, they pack full flavor that rewards a serious chaw."
Michael Stern


The crust on this loaf is firm and chewy, not at all brittle. Probably the best thing to do with it -- if you need to do something other than tear at it straight from the bag -- is dip it into some really good olive oil ... or maybe make it into bruschetta ... or spread it with tapenade.
"The crust on this loaf is firm and chewy, not at all brittle. Probably the best thing to do with it -- if you need to do something other than tear at it straight from the bag -- is dip it into some really good olive oil ... or maybe make it into bruschetta ... or spread it with tapenade."
Michael Stern


In the beginning: Bakers Mitchell Rapoport and Margaret Sapir stand at a table with the huge bomb of dough they were working on when I visited about 9:30 in the morning shortly after their bakery opened for business. Three hours later, the loaf I ate was still oven-warm. They have since moved to larger quarters in Norwalk.
"In the beginning: Bakers Mitchell Rapoport and Margaret Sapir stand at a table with the huge bomb of dough they were working on when I visited about 9:30 in the morning shortly after their bakery opened for business. Three hours later, the loaf I ate was still oven-warm. They have since moved to larger quarters in Norwalk."
Michael Stern


The 'French Energy Muffin' was so named because it is what Tour de France bikers eat before the race. It is rich with coconut, apple, brown sugar, flax seeds and carrots.
"The 'French Energy Muffin' was so named because it is what Tour de France bikers eat before the race. It is rich with coconut, apple, brown sugar, flax seeds and carrots."
Michael Stern


A trio of lovely loaves
"A trio of lovely loaves"
Michael Stern



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