Bonjour Mesdames et Messieurs,
My name is "Maître Flambée," and I am a professional tarte flambée baker with heart and soul. For many years, I have been preparing my guests oven-fresh, original Alsatian tarte flambée – la Tarte Flambée d'Alsace – according to time-honored tradition. Can you already smell the delicious aroma of firewood, spicy bacon, and fresh onions?
Alsatian tarte flambée – a traditional dish with history
What's special about the Tarte Flambée, or Flammkueche, as it's often called in Alsace, is not only its distinctive taste but also the tradition that gave rise to it: it dates back to a time well over 100 years ago when bread was baked in the farm's own wood-fired oven on the Alsatian farms of Kochersberg. After the wood had been lit, it was necessary to check when the oven had reached the right temperature for the bread. So the farmers would cut off a small piece of dough, roll it out thinly, and place it on the hot stone plate in the oven for a few minutes – in the flames. When the piece of dough was nice and crispy, the temperature was perfect for the bread. One day, one of the farmers – an ancestor of mine, by the way – had the idea of putting his favorite ingredients, bacon and onions, on the flatbreads before putting them in the oven. He then spread some cream underneath. The aroma wafting from the oven attracted the farmers from the neighborhood, so my ancestor divided the flatbread into several pieces so everyone could try a bit. The result was so delicious that it became a tradition and has been passed down through the years.
Sociability is a top priority
Et voilà, today homemade tarte flambée from an original stone oven has countless fans. In Alsace itself, of course, but also in the neighboring Palatinate and Baden, and now even nationwide and in other European countries. The finished, freshly prepared tarte flambée is traditionally served on a preheated wooden board – this helps it retain its warmth longer. To this day, tarte flambée is enjoyed in convivial gatherings in Alsace. After baking, I immediately cut it into 6 to 8 pieces, and my guests roll up their pieces and eat them out of their hands. I serve them one by one until someone signals that they've had enough for today. Then I finish with one or two sweet dessert tarte flambées. I now top my tarte flambées with a variety of toppings, so there's something for every taste. It tastes best with a delicious glass of wine or a freshly tapped beer, followed by perhaps a homemade schnapps – this is true culinary experience à la "Maître Flambée."
The tarte flambée conquers the country and its people
Because the most beautiful thing for me is to make my guests happy with tarte flambée, I have decided to bring the "tarte flambée" or "crispy happiness", as I call it, beyond Alsace, the Palatinate and Baden, throughout France and Germany and even in Europe, such as Austria, England, Scotland and Ireland, Spain, ... onto the plate or wooden board.
That’s why we have the “Maître Flambée” Flammkuchen24 online shop for the catering and hotel industry and, of course, for everyone who loves good tarte flambée as much as I do.
What makes the tarte flambée special
Oh, là là! The smell of a fresh tarte flambée wafting up into your nose and the crispy sound when you bite into it – simply priceless! That's why I'd like to share my tarte flambée secret with you today: For the perfect tarte flambée experience, it all comes down to the right crust. It must be made from the finest ingredients and as thin as possible. Then baked for a few minutes in a stone oven – and it will be uniquely crispy and delicious. Très bien.
So you can offer your guests the same experience, Flammkuchen24.de offers fresh, premium, gourmet-quality pastry bases. The special combination of beautiful, wafer-thin dough, exceptional flavor thanks to high-quality, regional, unpreservative-free ingredients, combined with the best baking properties is what makes our tarte flambée bases so special. You then simply top this base with delicious ingredients—traditional Alsatian with cream, onions, and bacon, or however you and your guests like it—and serve it oven-fresh on a wooden board—and voilà, the tarte flambée is ready.
A real attraction and dining experience for your house and your guests.
Bon appetite!
Your “Maître Flambée”
