Amelie Flam-kuche at The Grafton

THE HISTORY

Legend says that it was the 14th century bakers in the Alsace region of France who created Flammekueche as a means of testing an oven’s temperature for their bread with a thinly stretched piece of dough; if the temperature was right the dough would bake in just a minute leaving the edges crisp and slightly charred.  Today it is the region’s specialty dish topped with bacon and onions.

Despite having very similar characteristics to pizza, Flammekueche has its own unique personality! Our dough is millimetres thin and contains no yeast, guaranteeing a crisp bite & removing that bloated feel. Due to the thinness, we are able to cook it at a very fast speed.

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