THE ART OF CHAMBERLAINBy Shana Devleschoudere
In the Alpes-de-Haute-Provence, a former biologist intends to leave everything to concentrate on his passion: bread. Thomas Teffri-Chambelland, the initiator of the project, realizes his dream without suspecting that it is not only his own. It is between the regions of southern France and Lombardy that "another idea of bread" is born, that of authenticity. Through a 100% organic and gluten-free menu, it is first and foremost for the taste that epicureans will enjoy. Made from rice or buckwheat flour, all Chambelland products are naturally gluten-free and promise an explosion of flavors upon tasting. Although the "gluten-free" argument appeals to intolerant people, it is mainly the quality, the healthy and natural benefits that make the difference. This initially atypical concept, reopening the door to forbidden sweets, unexpectedly generated a breath of fresh air in the bakery world. Initially intended to no longer tolerate intolerance, Chambelland became a bakery for the world, for everyone, and we want more. Like all success stories, the journey began in Paris. Fruit tarts, pastries and refined breads first littered the streets of the City of Light, before coming to our capital. Parisians are convinced and Belgians are passionate about it! The magic flour of Chambelland is spreading... Amen!