Chambelland

Avenue de l'Université, 42 - 1050 Bruxelles

Chambelland has been flying the flag for gluten free since 2014

Chambelland is the first bakery and patisserie to use entirely gluten free, organic produce in its baked goods.

District : Ixelles

Characteristics : Food Bakery & pastry

 

Quality first

Following its Paris store, Boulangerie Chambelland has now opened a second outlet in the heart of Ixelles, with Arnaud Rasquinet at the controls of the Chambelland franchise for Benelux. This elegant Brussels store, presented in luxurious wood and marble invites you to experience the genius behind its delicious, well-balanced recipes for yourself.

 

The quality of this artisanal bakery is derived from an exceptionally tightly controlled production process. As an essential ingredient in its bread, its rice is selected from the Padan Plain in northern Italy, while white, brown and whole-grain flours are produced in Chameblland’s own mill before being transported to the bakery.
 

Healthy, delicious products

This unique bakery experience may boast of being gluten free, but its range of bread and pastries ensures that flavour comes first! While its flagship product is a range of breads made with rice and buckwheat flour: there are four to choose from, offered as one-eighth, a quarter, a half or a full loaf with a surprisingly flat, wide shape. Original touches include a chocolate loaf or a special athletic bread, while you can also indulge yourself with focaccia, pissaladière, chambellines, chouquettes, pain de sucre, muffins, tarts and tartlets.

 

Benefits of gluten free

First and foremost, it gives your figure a boost: rice is a low-fat, starchy food with a low glycaemic index. It provides vegetable proteins and contains complex carbohydrates, thereby triggering a feeling of fullness that helps prevent snacking between meals. It is also energy-dense and high in fibre and contains antioxidants, vitamins and minerals. As it is gluten free, it can also be consumed by people suffering from celiac disease or gluten intolerance.

 

 

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