Chambelland

Rice flour bread, milled for the purpose

The loaves are the argument. Chambelland bakes organic, naturally gluten-free bread and pastry, working as miller, baker and pastry kitchen at once rather than keeping a gluten-free shelf beside a wheat one. The breads are made from rice and buckwheat flours and baked in molds, because those flours will not hold the shape of a free-form wheat dough, and the flour itself comes from a dedicated gluten-free mill in the south of France. The mill is the part most bakeries do not have, and it is why the flours behave predictably enough to build a whole shop on. Named loaves include Pain du Village and Pain des Athlètes, and the savory side extends to a rice flour focaccia with Kalamata black olives and a dense loaf studded with nuts and figs.

A village bakery room with vintage chairs

The Paris flagship is a bakery and café hybrid rather than a restaurant. A dark grey front and a simple yellow logo give onto an earthy room with a small dining area furnished in vintage tables and chairs from the 1950s and 1960s, and the mood is closer to an old-fashioned village bakery than to a modern patisserie: compact, practical, built around the counter. Bread and pastry are sold to take away as readily as to eat in. It works across the day, for breakfast, lunch and brunch, and in good weather a nearby square does duty as the terrace. The counter reads as a French pastry counter first and a gluten-free one second, which is the reversal the bakery is known for. It took La Liste’s bakery innovation award in 2026.

Order the focaccia, then the lemon tartlet

Start on the savory side with the rice flour focaccia with Kalamata olives, which puts the whole idea into one bite: gluten-free structure, olive salt and a bread-first point of view. Then take a named loaf home. The pastry counter deserves as much attention as the bread, and the range is wider than gluten-free baking usually manages: lemon tartlets mounded with meringue, gooey walnut tarts, individual bittersweet chocolate cakes, house granola bars, chouquettes, almond and pistachio financiers and gâteau week-end. A good sequence is focaccia first, a loaf for later, then a lemon tartlet or a walnut tart with coffee.