Once a week, the bread was baked in stone ovens heated for several hours with wood, and the embers were pushed aside when the oven was hot enough. To test the temperature of the oven, they took a little dough, topped it with fresh cream or cottage cheese, finely sliced onions, the best bacon and then popped it into the oven for a few minutes, before eating it very hot. The Flamm'Kueche cooked rapidly, and the dying flames climbing the sides of the oven, browned the edge and lightly grilled the bacon, hence the name Flammekueche or tart flambé meaning “cooked with flames”. Flamm'Kueche cooking in a very hot oven allowed testing the oven heat for the more subtle bread baking. Family and friends had a feast with this delicious speciality and anxiously waited for the end of the week to taste the simple and delicious flavors of a wood oven baked Flamm'Kueche.