The adventure begins in 1903 when grandparents Marguerite and Joseph PIERRE decide to open a country café on the hill overlooking Sarrebourg: "Café Zur Waldlust". As well as the café, they also create a small lemonade factory, refreshment that was offered in front of the café.

Originally, the Flammekueche was placed in the dying flames of the wood-fired ovens of our farms in Alsace and Lorraine. Grandmother Marguerite followed this tradition and made Flammekueche for the enjoyment of all her family and friends, but also for the customers of the café that will be renamed "Le Café Belle Fontaine" in 1920.

In 1955, their son Paul and his wife Jacqueline take over the bistro and turn it into "Le Café Pierre". Avid animal lovers, they decide to create a little zoo next to the restaurant that will become "L’Auberge du Zoo" a couple of years later.

In offering his mother’s Flammekueche to restaurant guests, Paul PIERRE rapidly achieves a total success. He then expands the restaurant for the enjoyment of a clientele that grows in number every day.

In 1976, he passes the torch to his son Daniel who continues to create new Flammekueche recipes. Having completed Hotel and Catering studies in Strasbourg, he expands the bistro into an authentic restaurant of regional tradition.

And it is in 1985 that he and two friends come up with the idea to sell the Flammekueche on a larger scale: the company H.C.L. Maître Pierre was born.

After a first unit of production inaugurated in 1988, a second site measuring 3000 m² named "FLAMM'TOP" is built in 1998. The company produces around 70 000 tarts per day.

Today, the Flammekueche remains the flagship reference of our range expanded by succulent salty and sweet frozen tarts, produced in our workshop. The scrupulous selection of the best ingredients guarantees the incomparable quality of all our products.

Why frozen? It is easy to understand: the Flamm’ that we freeze remains more stable quality-wise than a fresh one. In fact, our crust is so thin (less than 1 mm thick) that if it was not frozen, the tart would absorb all water of the topping and would become soft.

The frozen Flamm' are sold in the largest distribution centers and home-service in France, Germany, Switzerland, Denmark and the United States.