Updated February 21, 2023

THE ART OF CHAMBER-MAKING

By Shana Devleschoudere
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In the Alpes-de-Haute-Provence region of France, a former biologist intends to leave everything behind to concentrate on his passion: bread. Thomas Teffri-Chambelland, the initiator of the project, is making his dream come true, unaware that it's not just his own. It's between the regions of southern France and Lombardy that "another idea of bread" is born, that of authenticity. With a menu that is 100% organic and gluten-free, epicureans will be delighted first and foremost by the taste. Made from rice or buckwheat flour, all Chambelland confections are naturally gluten-free and promise an explosion of flavors upon tasting. While the "gluten-free" argument may appeal to the intolerant, it's mainly the quality and the healthy, 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. Chambelland, originally designed to be intolerant, became a bakery for the world, for everyone, and we've been asking for 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 settling in our capital. Parisians are convinced, and Belgians are passionate! Chambelland's magic flour is spreading... Amen!