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Flammkuchen was first mentioned in the Strasbourg library in 1894. At the end of the 19th century, farmers used to bake bread every week. To make sure that the wood stove was hot enough, they put small pieces of the bread's dough into the oven to check the temperature. So basically, they used the dough as a thermometer for the wood-fired oven. That same flat bread soon became the farmers’ main dish. They put cream and bacon on the thin bread and drank a large glass of Schnapps.

The difference between the Original Alsatian Flammkuchen and Pizza is the very thin dough base, as well as the completely different toppings. 

Until the 1980s, Flammkuchen was only available in the Alsace. In Germany, the Flammkuchen was first offered in the Palatinate. 

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Flammkuchen was first mentioned in the Strasbourg library in 1894. At the end of the 19th century, farmers used to bake bread every week. To make sure that the wood stove was hot enough, they put small pieces of the bread's dough into the oven to check the temperature. So basically, they used the dough as a thermometer for the wood-fired oven. That same flat bread soon became the farmers’ main dish. They put cream and bacon on the thin bread and drank a large glass of Schnapps.

The difference between the Original Alsatian Flammkuchen and Pizza is the very thin dough base, as well as the completely different toppings. 

Until the 1980s, Flammkuchen was only available in the Alsace. In Germany, the Flammkuchen was first offered in the Palatinate. 

Nostalgisches Bild aus dem französischen Elsass

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Flammkuchen was first mentioned in the Strasbourg library in 1894. At the end of the 19th century, farmers used to bake bread every week. To make sure that the wood stove was hot enough, they put small pieces of the bread's dough into the oven to check the temperature. So basically, they used the dough as a thermometer for the wood-fired oven. That same flat bread soon became the farmers’ main dish. They put cream and bacon on the thin bread and drank a large glass of Schnapps.

The difference between the Original Alsatian Flammkuchen and Pizza is the very thin dough base, as well as the completely different toppings. 

Until the 1980s, Flammkuchen was only available in the Alsace. In Germany, the Flammkuchen was first offered in the Palatinate. 

Veganer-Flammkuchen.jpg

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Flammkuchen was first mentioned in the Strasbourg library in 1894. At the end of the 19th century, farmers used to bake bread every week. To make sure that the wood stove was hot enough, they put small pieces of the bread's dough into the oven to check the temperature. So basically, they used the dough as a thermometer for the wood-fired oven. That same flat bread soon became the farmers’ main dish. They put cream and bacon on the thin bread and drank a large glass of Schnapps.

The difference between the Original Alsatian Flammkuchen and Pizza is the very thin dough base, as well as the completely different toppings. 

Until the 1980s, Flammkuchen was only available in the Alsace. In Germany, the Flammkuchen was first offered in the Palatinate. 

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Like the original , a tarte flambée should have a wafer-thin crust .

Our customers agree. That's why we at Flammkuchen Profi have been following the Alsatian original for 40 years. This specialization makes the clear difference in taste to other manufacturers

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Today, tarte flambée is established worldwide as a French cult dish - in Europe, Africa, Australia and also in North and South America. And the tarte flambée is being reinterpreted everywhere, since it can be adapted to any culture and cuisine with its freely selectable toppings. Tarte flambée is particularly exciting for restaurateurs: the tarte flambée dough sheets are easy and uncomplicated to fill. Restaurateurs can, for example, obtain the highest quality and unique taste from Flammkuchen Profi directly and serve it to their customers quickly. Flammkuchen Profi reliably brings large quantities and can also make you a tailor-made offer.