WILTON, Conn. Barb Schade might question the old adage about needing more than just a loaf of bread to live. She's on a weekly mission at the Wilton Farmers' Market to tell people if they opt for bread alone go with Wave Hill Breads .
"This is the best bread there is," said Schade. "It has no eggs, no nuts and no soy." The label of Wave Hill Breads' Three-Grain Pain de Campagne lists enriched wheat flour, water, organic spelt and rye berries, sea salt and a pinch of yeast as its only ingredients.
At Wave Hill Breads' location in Norwalk, bakers mill the spelt a type of wheat and rye daily. That activates the natural yeast in the grains, which enhances the complexity of the bread's flavor.
Because Wave Hill Breads uses no preservatives in its products, Schade recommends freezing the bread if you can't finish it within two days of purchase.
"Then you can put it in a 350-degree oven and it will smell like Wave Hill came to your home to bake you a loaf of bread," said Schade.
Started in Wilton by Margaret Sapir and Mitchell Rapoport in 2005, Wave Hill Breads recently moved to a new location at 30 High St. in Norwalk. Eventually, the owners hope to have a café adjacent to the bakery, said Schade.
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