It took the meeting of two free-thinking, inventive but methodical minds to come up with the bold idea of creating a completely independent, entirely and naturally gluten-free bakery in Paris.
Nathaniel Doboin and Thomas Teffri-Chambelland knew, when they laid the foundations of their business, that it would involve not only offering a one-of-a-kind baking experience but also building a new industry segment from scratch. The answer was to build their own mill and produce their own flours.
Together, they created an inventive, welcoming bakery where “well-being and enjoyment” go hand-in-hand.
Every day, in the heart of the old Popincourt village area of Paris, the team of bakers and pastrycooks bake exclusive recipes using rice and other flours, all naturally gluten-free.
The eye-catching array of bread, biscuits and pastries is a taste sensation – and guaranteed “good for you”.
Good to know… good to eat!
- all of our raw materials are either free of post-harvest treatment or grown organically
- the grains used are naturally gluten-free and ground by us in the chambelland mill
- the entire range of breads is certified organic by Ecocert
- the entire chambelland range is kneaded and cooked in our oven
The 70 m2 shop was designed by two architects, Emir Drahsan and Beste Kuscu, and reflects the spirit of the products it sells; innovation and know-how.
The logo, with its intertwining square bread loaves, was created by the H5 collective.