Chambelland, the gluten-free bakery and tea room in Paris

It's not easy to find good gluten-free bread. Sure, they're easy to find in supermarkets these days, but let's face it, the taste isn't exactly up to scratch. After several years of research, Nathaniel and Thomas, the founders of Chambelland, have succeeded in creating breads that live up to our expectations. The company now has several locations in Paris, in the 16th, 17th and 11th arrondissements, including a tea room.

To ensure quality bread and real traceability of raw products, the Chambelland team set about building their own... mill, located in the south of France, in Malijai. In this 300m² mill, they prepare theirorganic rice, buckwheat andchestnut flours from France and Italy; as Nathaniel assures us, there are no flour/beef mixes, just pure, full-flavored flours just waiting to be kneaded!

Since 2014, Chambelland has been transforming this raw material into singular, naturally gluten-free breads, with their present crust and leavened crumb. The loaves, shaped like ingots, can be enjoyed plain or enriched with seeds, dried fruit or cocoa. Organic, additive-free breads with interesting nutritional values, designed with sustainable development in mind, we've got it all.

Of course, a gluten-free bread can't have a nice, airy, melt-in-the-mouth crumb, but you get close, and you discover new textural games: the bread is compact, melt-in-the-mouth and not dry at all. It has a pleasant taste, a change from traditional bread. What's more, the bread keeps longer, between 4 and 5 days, and can even be frozen. So you can pick up a large loaf to slice and freeze for a week's supply.

In the store windows of rue Ternaux, Brochant and the corner of La Pompe, you'll also discover a gourmet range of gluten-free pastries: cookies, seasonal tarts, travel cakes, and eclairs with raspberry-verbena or coconut praline that revisit the classics with finesse. Sweet breads with notes of orange blossom or chocolate can be savored like a dessert. Special mention for the light focaccias, perfect as an aperitif.

Speaking of cookies, the house is currently offering an exceptional cookie resulting from a collaboration between talented pastry chef Marine Zerbib and Wanda Schpoliansky, expert curator and creator of food collaborations (gluten intolerant).An exclusive, gluten-freecreation , crispy on the outside and melt-in-the-mouth on the inside. Available in stores untilJuly 14 , 2025, this milk chocolate pecan cookie embodies the perfect balance between pastry-makingexpertise , the excellence of organic ingredients and thequest for the righttaste . In short, to try it is to adopt it, and whether you're gluten-free or not, it appeals to all the palates we've tested, even the most demanding (that of children).

• To be read
• This week's top picks in Paris and Île-de-France, April 6–12, 2026.

Chambelland is also a tea room in the 11th arrondissement boutique, a hybrid place to have a coffee, read or work. The terrace attracts locals and curious visitors alike. The cuisine is simple, healthy and seasonal, in a spirit of conviviality. Located on rue Ternaux, this relaxing spot stands out for its soothing, light-filled atmosphere. The large bay windows let in soft light, while the light wood tables and airy space create a warm, almost homely atmosphere.

Throughout the day, the place transforms to the rhythm of your desires: breakfast at 8:30 am, a healthy lunch of salads and savory tarts, a sweet break at snack time with soft cookies and homemade teas. Here, you'll meet regulars who have come for a loaf of village bread or a coffee on the go, families settled in for a gourmet break, and nomadic workers taking advantage of the calm to put down their computers. Chambelland becomes a veritable neighborhood hangout, a place to meet, catch up and enjoy the simple pleasures of life.

To extend the experience at home, Chambelland offers its flours and preparations for sale, enabling you to make gluten-free breads and pastries at home. It's the perfect way to make this original and demanding know-how your own.

Nathaniel insists that he doesn't particularly want to attract the "gluten-free, lactose-free, ..." crowd, he just wants to show Parisians that it's possible to enjoy good breads and pastries made with "something other than wheat". The brand doesn't necessarily claim to be the "meeting place for gluten-free people", but rather a bakery that sells good bread, pastries and homemade flours!

Chambelland' s prices are generally higher than those of a traditional bakery , thanks to the use of organic, gluten-free and often local ingredients , as well as specific artisan know-how . For example, a loaf of bread costs between €6.90 and over €15, and pastries run from €4 to €6. Compared with a traditional bakery , this is more expensive (not for everyone, of course), but it's still reasonable for a specialized establishment committed to quality.

In short, here's a tempting alternative to the ubiquitous wheat in our diet. A wheat that has been modified over the years and now raises many questions and health concerns. So, would you like to discover bread in a different way?

Please note that it's been over 4 years since our last visit, so the place and experience may have changed.

This test was conducted as part of a professional invitation. If your experience differs from ours, please let us know.