Thomas Teffri-Chambelland is a French biologist-turned-baker who has redefined gluten-free bread with scientific rigor and artisanal soul. Founder of Chambelland bakeries in Paris and beyond, he created an entirely new model of gluten-free sourdough, using ancient grains like rice and buckwheat milled in-house. Teffri-Chambelland also established a dedicated gluten-free mill and an international baking school that emphasizes transparency, traceability, and nutritional quality. His breads are celebrated for their crust, flavor, and structure—proving that dietary constraints can yield outstanding culinary results when paired with vision and precision.