Bread stories
Chambelland: gluten-free bread starts at the mill
By Lana’s Bakery ·
According to Chambelland’s official history, the Paris bakery’s founders built their own mill in Malijai, France. It works with naturally gluten-free grains, helping the bakery control flour quality and traceability.
Behind the crust: attention to ingredients
We find this story interesting because of its focus on raw ingredients. Gluten-free baking is about more than the appearance of the finished loaf. Customers need to know what goes into it.
One bakery’s experience does not mean every producer needs a mill. It does suggest useful questions: which flour is used, who supplies it, and how is production organised? Discuss specific dietary requirements with a bakery before ordering.
Check the ingredients in the Lana’s Bakery catalogue. Contact Svitlana through the website if you need more information to make your choice.
Chambelland is an independent French bakery. This article describes its experience and does not establish that we use the same production arrangements.