Boulangerie Chambelland

What Boulangerie Chambelland does

Boulangerie Chambelland is a Paris-headquartered artisanal bakery founded in 2012 by biologist-turned-baker Thomas Teffri-Chambelland and Nathaniel Doboin, specializing in organic, naturally gluten-free bread made primarily from rice and buckwheat flour using a proprietary natural sourdough fermentation method. The company's core technology overcomes the historical technical barrier that rice was "non-panifiable," with all breads produced using 100% natural sourdough and achieving glycemic indexes of 23.5-26.3 (compared to 80 for a standard baguette). Chambelland operates its own dedicated gluten-free mill (Moulin Chambelland in Malijai, Alpes-de-Haute-Provence, opened May 2014 with miller Stéphane Pichard), which has never processed any other cereal, providing full farm-to-consumer traceability of organic Japonica rice sourced from growers in Lombardy, Italy. Products are ECOCERT and Certisys certified organic with no chemical additives.

The company monetizes through a hybrid direct-to-consumer and wholesale model: five to six company-owned retail boutiques in Paris (Oberkampf flagship, Batignolles, La Pompe corner), Brussels (Ixelles), Luxembourg, Lausanne, and Ghent; an e-commerce platform (monpanier.chambelland.com) shipping across metropolitan France; a 80+ partner retail network of organic stores across France and Belgium (Biocoop, Naturalia, Sequoia, Färm, Biostory, La Grande Épicerie de Paris); and B2B flour supply to external millers and bakers. The product range spans signature breads (Village, 5-grain, Athletes, Cocoa), pastries, custom celebration cakes, flours, baking mixes, granola, preserves, and a savory lunch offering (Komé). Unit pricing is premium (€6.30-€12.40 per loaf; €6.20-€8.25 per kg flour), and the company has published a book, "Une Autre Idée du Pain," as content marketing.

The target customer base is hybrid: primarily consumers with celiac disease or gluten intolerance seeking high-quality artisanal alternatives to industrial gluten-free products, with a secondary audience of health-conscious consumers drawn by organic certification, low glycemic index, and clean-label credentials. Press coverage in Le Monde, The New York Times Style Magazine, and ELLE positions Chambelland as the "European reference for organic gluten-free bread." The company remains privately held by its founders with no disclosed external funding.

Name

Boulangerie Chambelland

Legal name

Boulangerie Chambelland

Website

https://chambelland.com

Company type

Private

Founded year

2012

Operating status

Operating

Headcount range

101–250 employees

Short description

Boulangerie Chambelland is a Paris-founded artisanal bakery specializing in organic, naturally gluten-free rice-flour bread made with proprietary natural sourdough fermentation, served via owned boutiques in Paris, Brussels, Luxembourg, Lausanne, and Ghent, plus an 80+ partner retail network and e-commerce across France.

Ownership category

akta.pro rank

Headquarters

HQ city

Paris

HQ country

France

HQ region

Europe

Offices8 records

Markets served

GTM type

B2C

Offering type

Hardware or Manufacturing

Cost components

Supply Chain, Personnel, Operations, Marketing or Sales, Infrastructure

Revenue model

1. Retail bread and pastry sales: Direct sales of organic, gluten-free breads and pastries through company-owned boutiques in Paris, Brussels, Luxembourg, and Lausanne. Products include specialty rice breads (5-grain, village, athletes, cocoa), pastries (tarts, cookies, cakes), and seasonal/lunch items (Komé pasta dish, soups, bruschettas).
2. E-commerce and online ordering: Online ordering platform (monpanier.chambelland.com) for bread, flours, baking mixes, granola, and preserves shipped across metropolitan France. In-store pickup available for Paris (via Ollca) and Brussels (via Home Gourmet) locations.
3. Wholesale to partner retailers: Distribution of breads and flours/mixes through a network of organic/biocompatible retailers across France (Biocoop, Naturalia, La Grande Épicerie de Paris, and others) and Belgium (Sequoia, Färm, Biostory, Wilddlab, The Sister Café, and 80+ other outlets).
4. Grocery items (flour, mixes, rice, preserves): Sale of Chambelland flours (white rice, whole-grain rice, buckwheat), baking mixes (plain bread, grain bread, pastry), Japonica rice, granola, and artisan jams through both retail boutiques and e-commerce.

Pricing tiers

Go-to-market motion1 record

Distribution channels5 records

Marketing channels7 records

Core offering

Boulangerie Chambelland operates an artisanal bakery business producing organic, naturally gluten-free bread, pastries, and related grocery items made from rice and buckwheat flour using natural sourdough fermentation. The company sells its products through company-owned retail boutiques across France, Belgium, Luxembourg, and Switzerland, complemented by an e-commerce platform and a network of 80+ organic retailer partners. The bakery sources Japonica rice from Italian growers, mills it at its own dedicated gluten-free facility in Malijai (Provence), and transforms it into breads featuring low glycemic indexes (23.5–26.3), all under ECOCERT organic certification.

Product overview

Boulangerie Chambelland is an artisanal gluten-free bakery founded in 2009, operating five locations in Paris, Brussels, Luxembourg, and Lausanne, with an online store and reseller network across France and Belgium. Their core offering is organic, naturally gluten-free bread and pastries made from rice and buckwheat flour. The product portfolio includes the flagship Pain au pain Chambelland bread line, a Pâtisserie collection of seasonal pastries, an Épicerie section selling their own flours and rice for home baking, a lunch service featuring the Komé dish, custom celebration cakes, recipe videos and a published cookbook, and a company-owned mill in Malijai ensuring ingredient quality and supply chain control. All products carry organic certification.

Differentiator

Problem solved

Functional benefit

Products and services

• Pain Chambelland (Gluten-Free Rice Bread Line) Artisanal organic gluten-free bread made from rice and buckwheat flour using natural sourdough fermentation, featuring glycemic indexes between 23.5 and 26.3. Available in multiple varieties (Pain du Village, Pain aux 5 Grains, Pain des Athlètes, Pain au Cacao, Focaccia, Pain de Sucre) and sold at €6.30–€12.40 per loaf. Targets health-conscious consumers, individuals with celiac disease, gluten-intolerant consumers, and wellness-oriented buyers.
• Pâtisserie (Gluten-Free Pastries) Gluten-free pastries crafted from rice and buckwheat flour. The line includes seasonal tartlets, cookies (including Classic and Vegan Choco variants), cakes, and choux pastries. Designed for retail at company boutiques and for in-store tea room consumption.
• Gâteaux de célébration (Celebration Cakes)

Quantifiable outcome

• Glycemic indexes between 23.5 and 26.3, compared to 80 for a standard baguette
• +2 more outcomes

Named customers3 records

Segments4 records

Ideal customer profiles5 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature4 records

Partnerships

Nine partnerships are on record, tiered core and minor.

• Stéphane Pichard (miller)coreStrategic or Co-development PartnerPartner miller Stéphane Pichard operates the Chambelland Mill in Malijai, Alpes-de-Haute-Provence. Drawing on six generations of milling expertise (his father was a pioneer of the organic industry 30 years ago), Pichard developed the dedicated gluten-free milling operation. Since May 2014, weekly shipments of certified gluten-free flour are sent to Chambelland bakeries and external millers/bakers. The mill has never processed any other cereal, ensuring guaranteed gluten-free production with zero cross-contamination risk.
• Laura and Livia (rice farmers, Lombardy, Italy)coreStrategic or Co-development PartnerRice producers in Lombardy, Italy, who grow the Japonica rice used in all Chambelland products. The rice is harvested in autumn from the Po Plain and is a seasonal product with a reduced carbon footprint due to geographic proximity to the mill in Provence. Full traceability from rice field to finished bread.
• Gianmario Viola (Italian cereal grower)coreChannel Partner/ Reseller/ DistributorItalian cereal producer who connects the Chambelland team with Laura and Livia. Facilitated the establishment of the organic rice supply chain from Italy to the Chambelland Mill in Provence. Verified that the transport-related carbon footprint was low before establishing the partnership.
• Thomas Teffri-Chambelland (co-founder)coreOthersTrained biologist who transitioned to baking. Developed the proprietary rice flour fermentation method after years of research in Alpes-de-Haute-Provence. Founded the École Internationale de Boulangerie in 2007. Co-founded Chambelland in 2012 with Nathaniel Doboin.
• Nathaniel Doboin (co-founder)coreOthersFormer advertising professional turned entrepreneur. Backpacker who traveled the world confirming his desire to work on improving people's lives. Co-founded Chambelland in 2012 with Thomas Teffri-Chambelland. Website publication manager per legal notice.
• EnercoopminorStrategic or Co-development PartnerRenewable energy provider from which Chambelland sources its electricity. Supports the company's commitment to sustainable operations and environmental responsibility.
• Home Gourmet (Belgium)minorChannel Partner/ Reseller/ DistributorBelgian partner platform for online ordering and pickup of Chambelland products in Brussels. Orders placed via homegourmet.be/chambelland/fr/ for collection at the Brussels boutique.
• Ollca (France)minorChannel Partner/ Reseller/ DistributorFrench platform for online ordering and pickup at Chambelland Paris boutiques (Batignolles and Oberkampf). Orders placed via ollca.com for in-store collection.
• Sugar Pepper & SaltminorImplementation/ SI/ Consulting PartnerWebsite design agency responsible for Chambelland's website development. Located at 9 rue de la Pierre Levée, 75011 Paris, France. Also credited for content writing alongside Isabelle Larignon.

Scale indicators7 records

Recent moves11 records

Expansion highlights5 records

Direct peers

• BFree Foods: BFree is a specialty gluten-free bread and wraps brand sold across European and U.S. retail. Comparable to Chambelland as a focused gluten-free bakery company pursuing mainstream distribution, though BFree's product range is more shelf-stable wraps than artisanal bread.
• Le Pain des Fleurs: Le Pain des Fleurs is a French organic, gluten-free bakery brand best known for its buckwheat and rice crackers and crispbreads. It is a direct comparable to Chambelland in France — both are French organic gluten-free bakery brands targeting health-conscious and celiac consumers, distributed through organic retail channels like Biocoop and Naturalia.
• Dr. Schär (Schär): Dr. Schär is Europe's largest dedicated gluten-free food manufacturer, producing breads, pasta, and bakery products sold across supermarkets in France, Belgium, and the rest of Europe. Directly comparable to Chambelland as a gluten-free bakery specialist targeting the same consumer segments, though at a much broader industrial scale.
• Poilâne: Poilâne is a renowned Paris-based artisanal bakery famous for its sourdough bread and global retail/wholesale footprint. It is a comparable specialty artisan bakery in terms of premium positioning, brand prestige, and direct-to-consumer boutique model, though it operates in conventional sourdough rather than gluten-free.
• Genius Gluten Free (Genius Foods): Genius is one of the largest dedicated gluten-free bread brands in the UK and Ireland, sold in mainstream grocery. Comparable to Chambelland as a gluten-free bakery specialist serving the same consumer need, though Genius operates at higher retail scale with a more industrial product mix.

Broad incumbents

• Glutafin:
• Eric Kayser (Maison Kayser): Maison Kayser is a large French artisanal bakery chain with multiple international locations. It is comparable to Chambelland as a French multi-location artisanal bakery brand, though Kayser operates a much broader conventional bakery portfolio rather than a gluten-free specialty focus.

Emerging players

• Mrs Crimble's: Mrs Crimble's is a UK-based gluten-free cake and baked-goods brand sold in retail. It is comparable to Chambelland as a smaller gluten-free bakery brand serving similar consumer segments, but with a narrower product range focused on sweet baked goods rather than bread.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat6 records

Key risks6 records

Key highlights6 records

Customer concentration

• YouTubeyoutube.com/channel/UCnAk5vmJiMj6NDdeSUsCD2Q
• Facebookfacebook.com/boulangeriechambelland
• Instagraminstagram.com/chambellandfrance
• Xx.com/chambelland

Compliance2 records

Revenue estimate

Valuation estimate

Number of profiles

Profiles3 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Boulangerie Chambelland