CHAMBELLAND
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Nathaniel Doboin and Thomas Teffri-Chambelland opened the first organic bakery and naturally gluten-free (and certified by the AFDIAG). Indeed, they themselves produce their rice and buckwheat flour in a mill located in southern France. They thus mastered the production of the raw material in the shop and the result is incredible. When they opened, the news spread as a powder trail in the "gluten-free" community. The products are of impeccable quality. The bread is soft, tasty, crisp and delicious. The hotel was very close to the train station and the train station was very close to the train station. In front of the counter, you want to taste everything: bread in the bread of the village to the beautiful mie that recalls past campaign loaves, chambellines nature or grains or focaccias (nature, sesame or poppy) to make a good sandwich. The pastries are delicious and excellent: Fruit pies, meringuée lemon pie (to be tested absolutely), muffins, chocolate pie, financial, cakes… Everything is good, and of course everyone will have a preference. Breakfast or lunch on-site with a hot drink/drink formula and fresh fruit juice from day or soup/sandwiches/sandwiches + cakes with homemade lemonade. And, for a few months, the shop offers its breads in several Parisian locations, including grocery stores or bio stores. A place that is absolutely essential for gluten intolerant but also for all gourmands.
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