The trend is more and more gluten-free and gluten-free everything. In Paris it is on the rise and ever since I heard the word on gluten-free, I’ve thought to try Helmut Newcake, heralded as the first gluten-free bakery in Paris: http://www.helmutnewcake.com/
More recently I was talking with a French chef, and he mentioned Chambelland, a baker who makes excellent gluten-free breads. The journey begins….behind this neighborhood boulangerie and pâtisserie/canteen you’ll find Thomas and Nathaniel.
There “gluten-free” label is not an attempt to be trendy and after two years of experimentation and the construction of a mill in Provence to bake three very fat and crunchy loaves; le Village, les Athlètes and le 5 Grains.
Categories: Life Cycles