Paris Bakeries Recreate Gluten-Free Offerings Of French Classics


By Cooking Panda

Bakeries in Paris have jumped on the gluten-free train.

Helmut Newcake, the first gluten-free bakery in the French capital, opened in 2011. Marie Tagliaferro, who was diagnosed with celiac disease as a 20-year-old student in pastry school, wanted to provide gluten-free French treats for everyone to enjoy, whether they have an intolerance to gluten or not, according to the establishment’s official website, written in French.

“In the world of pastry, gluten-free is coming into its own,” she said, as reported by Financial Review.

The shop, which is located less than 10 minutes away from the Galeries Lafayette in the 9th Arrondissement, has received much praise for its variety of French classical treats that are virtually indistinguishable from those of typical Parisian bakeries. Along with her husband, Francois, the duo provides gluten-free pastries and cakes to various establishments throughout the area.

Near the famous Louvre, French baker Eric Kayser of La Maison Kayser started to provide gluten-free bread and treats as many customers were yearning for a gluten-free alternative. It took 18 months of experimentation in order to develop a line of gluten-free offerings that were worthy to be served in his establishment.

“For a bakery it’s disturbing to make gluten-free bread,” explained Elodie de Montbron of La Maison Kayser. “It’s more like a cake dough than a bread dough.”

At various Parisian bakeries, starches, preservatives, and food-grade gums are not used to create gluten-free offerings, unlike similar products found in the United States. Therefore, there is one French delicacy that has proven too challenging to duplicate: the croissant.

“You can’t try to copy everything,” said de Montbron.

Sources: Financial Review, Helmut Newcake / Photo credit: Helmut Newcake

Tags: Eric Kayser, gluten-free, Helmut Newcake, La Maison Kayser, Paris
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