The gluten-free Chambelland bakery and pastry shop has revolutionised the world of bread. It is not for nothing that the three-starred chef Alain Ducasse serves Chambelland bread in his restaurants! And today, a beautiful shop opened its doors in Luxembourg, in the Gare district. Follow us there.
Chambelland in Luxembourg!
Arnaud Rasquinet and his team are opening a magnificent Chambelland bakery on the Place des Martyrs (Luxembourg). “It is important for us to open the shop in a fast-growing area, and this location on the way to the tram was ideal,” explains the manager.
Seeking to find a beautiful location, Arnaud set his sights on a classified building on Rue de la Grève. From the outside, the neon lights “Boulanger” and “Pâtissier”, designed with rounded lettering, immediately catch your eye.
Inside, huge flour sacks from Chambelland or pictures of their rice field in Italy serve to remind customers that the products prepared here are made with passion.
For lunch or breakfast, small square tables from Maison Louis Drucker, which can be found on Parisian terraces, are an invitation to enjoy a break.
But be aware that the choice will be hard between all their delicacies! The rice flour bread of course, prepared with linseed, sunflower and sarrazin flour (vegan bread) is divine. Don’t hesitate to try their sugar bread with candied orange and chocolate chips.
The strength of this bakery is that it has managed to successfully reinvent the diet of people with gluten intolerance. “Seeing the bright smiles on the faces of children who realise that they can eat everything in the shop without fear is the greatest gift I can have,” says the manager. Even non-intolerant people are happy to buy from Chambelland because the quality and the taste are there. “Many of our customers serve our bread at dinner, without saying that it is gluten-free, and it is always a success. Having tested the focaccia with Provence herbs, the vanilla sugar loaf or their chouquette, at KACHEN we were convinced by Chambelland Luxembourg.
Discover their lunch formula with a choice of sandwiches, croque-monsieur, quiches or soups, but also their breakfast (every day), and their brunch served on Saturday and Sunday. Oh yes, the icing on the (gluten-free) cake, the shop is open every day from 7.30am to 7.30pm (except Sundays from 8am to 5.30pm).
When the bakery first opened its doors in Paris in 2014, it was an immediate success. The reason? A whole new way of making bread. The founders of Chambelland (Thomas Chambelland and Nathaniel Doboin), creative and passionate, use organic rice flour that is totally pure and traceable as they manage the supply chain from A to Z: from their rice field in Lombardy, through their mill in the Haute-Provence Alps, to their Parisian shop. A supply chain exclusively dedicated to gluten-free cereals was born.
Over the years, the range has expanded to include sweet breads, focaccias, and pastries all developed in their kitchens.
Arnaud Rasquinet, a passionate entrepreneur (who was behind the development of Pain quotidien in France), heard about this Parisian success. Charmed by the products, he met with the founders in the hope of developing this bakery in Belgium. After long discussions, a relationship of trust was established between the three men and Arnaud opened a first shop in Brussels. It was an immediate success, leading to the opening of a second shop in Ghent, then a third in Waterloo. And now, Luxembourg!
More information: www.chambelland.com