Wave Hill Breads, founded in Connecticut in 2005, delights in being part of the farmers’ market community. Margaret Sapir & Mitchell Rapoport apprenticed to a French baker to learn the traditional methods, including stone grinding their organic grains, that make their award-winning artisan breads and pastries so special. They enjoy explaining how their breads rely on time, temperature, and touch and use grains, eggs, and dairy products from Connecticut and New York farmers. The WHB team gets a kick from crafting wholesome products that make people happy. Margaret and Mitch are proud to employ dozens of Connecticut residents.