A challenge for bakers
The innovative approach adopted by the chambelland firm is nevertheless strictly in line with traditional baking practices. Without any attempt to revise the basics or make compromises, bread is nothing more or less than the equation: flour + water + baking.
What sets the chambelland approach apart is the combination of know-how rooted in traditional baking techniques using natural yeast, and a technical feat: making bread from rice flour that was said to be unsuitable for breadmaking. It required a solid grounding in biology to develop an unprecedented process that gives chambelland bread a very thick crust but a crumb that is light and airy.
Once that had been achieved, nothing could stand in the way of chambelland’s creativity.