Chambelland

Chambelland gluten free bakery in Paris | parisbymouth.com

From the formica tables to the sweetly mismatched china, Chambelland looks like any other trendy café in the 11th with the notable exception that all of their food is gluten-free. The only thing “crunchy” at this sleek spot is its literally crunchy (and excellent) five grain bread. The bakery specializes in crusty rice & buckwheat breads using flour from their own mill in Provence. The delicately scented orange flower wand and focaccia are two excellent options for the gluten intolerant and tolerant alike. The small café serves hearty sandwiches (with vegetarian options), soups and salads, plus a selection of cakes, tarts, a brownie cookie hybrid, and even chouquettes for dessert.

– Catherine Down, January 2015

Practical information

Address: 14 rue Ternaux, 75011
Nearest transport: Parmentier (3)
Hours: Closed Monday; Open Tuesday-Sunday 9am-8pm
Telephone: 01 43 55 07 30
Website   Facebook

Reviews of interest

Table à Découvert (2015) “J’aime beaucoup leur travail (je ne suis pas la seule) et leurs pains sans gluten. Alors quand j’ai vu de beaux morceaux de «pain à l’épice» dans la vitrine hier en allant acheter du pain, je n’ai pu m’empêcher d’en prendre un. Le voici, pas très grand, mais dense et généreux (il fait son poids), donc je ne moufte pas devant les 7€.”

Atabula (2014) ” La preuve: le pain est proposé au restaurant Alain Ducasse du Plaza Athénée, et des gâteaux se retrouvent au Plaza comme au Meurice. D’autres chefs, notamment du quartier Oberkampf, viennent désormais s’approvisionner chez Chambelland.”

Sugared & Spiced (2014) “Chambelland offers an assortment of breads, pastries, cookies (including the Browkie, an in-between of brownie and cookie), but no viennoiseries at the moment… All were simple and quite delicious, and taste surprisingly similar to regular pastries –  I doubt that I’d be able to tell that they are gluten-free if someone just offered them to me like this.”

Lindsey Tramuta (2014) “A beautiful bakery focused on bread with a small café corner for breakfast and lunch and a compact selection of gluten-free goods in their epicerie.”

Table à Découvert (2014) “Le pain de base de la maison en gros morceau a fait 3 jours (et c’est pas faute de couper dedans matin et soir). Croûte dorée et croustillante, mie très fraîche (et ce, durant les 3 jours) et très moelleuse, saveur de riz étonnante dans une sensation de pain, manque peut-être un poil d’assaisonnement pour moi (j’aime les pains excessivement salés je crois), mais j’ai bien aimé. La curiosité qui m’a bien plu est ce petit pain sucré à l’eau de fleur d’oranger.”

David Lebovitz (2014) “The one I bought, riddled with seeds, was terrific… The dense quarter-loaf was made with a combination of buckwheat and rice flours… They are, however, making some lovely little pastries, such as lemon tartlets mounded with meringue, gooey walnut tarts, and individual bittersweet cakes.”

 Photo courtesy of Chambelland’s Facebook page

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