Biologist-turned-sourdough baker Thomas (on the right), who founded the bakery school École Internationale De Boulangerie in 2007, met globetrotter Nathaniel (on the left), who had a background in advertising, in 2012. They joined forces that same year to launch the pioneering Paris bakery Chambelland, which works exclusively with naturally gluten-free rice and buckwheat – cereals nutritionally rich but thought unsuitable for breadmaking. Since 2014 Chambelland has run its own mill in the Alpes-de-Haute-Provence, thus guaranteeing the quality and purity of its organic flours, and testifying to the project’s ongoing ambition and scope.
