VOICED: France tucks into its first gluten-free eclairs

A professional pastry chef, diagnosed with gluten intolerance, opens France's first gluten-free patisserie. She adapts traditional recipes to create gluten-free pastries, addressing the challenges of baking without gluten. The video highlights the underdiagnosed nature of celiac disease in France, where gluten-rich foods are iconic. The patisserie evokes emotional responses from customers who haven't enjoyed such treats in years. The chef plans to expand her offerings to include gluten-free baguettes.

What motivated the pastry chef to open a gluten-free patisserie?

• She was inspired by a friend.

• She wanted to expand her business.

• She was diagnosed with a gluten intolerance.

• She wanted to try new recipes.

What is celiac disease?

• A temporary digestive issue.

• A preference for gluten-free food.

• A medical intolerance to gluten.

• A type of wheat allergy.

Why is celiac disease underdiagnosed in France?

• There is no test available for it.

• Doctors are not trained to recognize it.

• It is considered a children's disease.

• It is a rare condition.

How do French celiacs react when visiting the gluten-free patisserie?

• They are indifferent.

• They are skeptical.

• They are emotional and moved to tears.

• They are disappointed.

What future plans does the patisserie have?

• Expanding to international markets.

• Offering cooking classes.

• Introducing gluten-free baguettes.

• Opening a new branch.