Founded in 2014 in the vibrant Village Popincourt, Chambelland Bakery has become a staple of gluten‑free gastronomy in Paris. Created by a biologist‑baker and a creative globe‑trotter, the bakery uses its own organic rice and buckwheat flour, milled in the Alpes‑de‑Haute‑Provence. Their mission: deliver naturally leavened bread, pastries, and savory dishes that are gluten‑free—but never flavor‑free.

From 8:30 am onwards, visitors can enjoy a wholesome breakfast, then a light lunch of salads, savory tarts, or focaccias, and in the afternoon, indulge in soft cookies or seasonal fruit tartlets like the signature Marquise Popincourt lemon meringue. The space feels airy and welcoming—with large windows, a cozy seating area, and a charming terrace, perfect for remote workers, families, and friends.

Guests include both gluten‑intolerant patrons and curious food lovers from the neighborhood, families, freelancers, and travelers. Many coeliac visitors praise Chambelland’s bread and focaccias as some of the best in the city—often surpassing fully dedicated gluten‑free bakeries.

A standout specialty is their Pain de Sucre, a unique creation born from rice‑based experimentation and now a signature offering. Notably, Chambelland does not serve classic baguettes or croissants—such traditional wheat‑based products don’t translate well with rice flour—but instead focuses on inventive, quality baked goods.

Practically, customers can order online for click‑and‑collect or home delivery via partner platforms. You can also purchase their flour blends to bake these creations at home.