What Chambelland is known for
Biologist-turned-baker Thomas Teffri-Chambelland and Nathaniel Doboin opened Chambelland in Paris's 11th in 2014, baking entirely gluten-free with organic rice and buckwheat flour. They built their own mill in Alpes-de-Haute-Provence, milling rice sourced from organic paddies in Italy.
Chambelland opened in Paris's 11th arrondissement in 2014, founded by Nathaniel Doboin and Thomas Teffri-Chambelland, a biologist who became a baker specializing in gluten-free bread.
The bakery bakes entirely without wheat, using organic rice and buckwheat flour instead — a departure from the industry assumption that only wheat flour can deliver a proper crust and crumb. To guarantee a consistent, high-quality flour supply, the founders built their own mill in the Alpes-de-Haute-Provence, milling rice grown on organic paddies in Italy.
Teffri-Chambelland has since built a broader gluten-free ecosystem around the bakery, including an international baking school focused on transparency and traceability, and co-authored a cookbook, "Gluten-Free Baking: Recipes from the Famed Chambelland Bakers of Paris," with Doboin.
How ORBIS reads this city
Best for — 100% gluten-free bread from organic rice and buckwheat, milled in-house.
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