Daniel Pierre, the founder's grandson, has been running the 300 seats restaurant since 1976.

The tart was tremendously popular with the restaurant customers, so in 1985, Daniel Pierre decided to start a company with two friends known
as MAITRE PIERRE, for the production of frozen Flammekueche.

In the beginning, the restaurant kitchen allowed production on a small scale, and enabled the product to be adapted for freezing.
By first selling the product on a regional market near the "Auberge du Zoo", customer feedback allowed Daniel Pierre to judge whether the quality
of the product matched the demand.

Since results were encouraging and sales continued to increase.
The first production unit was inaugurated in January 1988.
Daniel Pierre's goal was to use the latest technology to bring all
the “savoir-faire” of a century-old tradition to an industrial manufacturing process.

In November 1998, Daniel Pierre and his associates inaugurated a new
3000 square meter unit, called FLAMM'TOP who sound with a tradition
and expertise nearly a century old currently produces 50.000 tarts per day. The company's constant concern is not merely to manufacture a good quality product, but a product whose quality equals what the consumer might enjoy
in the friendly atmosphere of a restaurant and its wood-fire oven.