apprenticeship as a baker
1974
Vision
1975
During a visit to Château Langenberg in Alsace, Andreas Hutter discovered his love for Flammkuchen and decided to bring this traditional Alsatian dish back to his home region in the Palatinate.
Restaurant
1982
In Godramstein near Landau, Andreas Hutter is opening the „Kühler Krug" restaurant with a small production facility from which he supplies his pastry bases to neighbouring restaurateurs. Customers can now also enjoy the delicacy at wine festivals.
When I opened my restaurant at the age of 21, I never could have imagined what the future had in store for me and my Flammkuchen. Back then, my biggest problem was that I didn’t have enough seats for the waiting guests. So I used to walk round outside with schnapps to keep people happy until seats became available again.“
Andreas Hutter, Managing Director
Regional
1986
Andreas Hutter is expanding his production facility for fresh Flammkuchen dough sheets in the centre of Landau and is starting to produce for regional wineries, caterers and restaurants.
frozen food production
1993
Flammkuchen Profi is expanding and moving to Walsheim, to a larger factory site equipped with state-of-the-art technical facilities, whilst also expanding its product range to include pre-packed frozen Flammkuchen products.
Expansion
2005
Anuga in Cologne marks Flammkuchen Profi’s first appearance at a trade fair. Many more trade fairs will follow in the coming years, such as HOGA, Internorga and, later on, Biofach.
Wholesale
2008
Flammkuchen Profi also supplies wholesalers throughout Germany and Europe. Today, the manufacturer markets its specialities as far afield as Asia.
Innovation
2010
Due to rapid growth, the company is moving to an 11,000 m² factory site in Offenbach an der Queich with state-of-the-art and fully automated production facilities.
The VegAne Flammkuchen
2019
With its ‘Der Vegane Flammkuchen’ brand, the family-run business is making history. Lea Angelique Hutter has developed the first vegan, organic Flammkuchen in the frozen food sector.
Award-Winner
2020
The vegan Flammkuchen is proving a hit in organic shops across Germany. The International Taste Institute has awarded the Flammkuchen, which contains seven different vegetables, the Superior Taste Award.
success story
2021
The vegan Flammkuchen builds on its huge success and, with the Flammkuchen „with onion & flavour“, has developed a vegan alternative to the Alsatian-style Flammkuchen. The following year, this product won the International V-Label Award in the „Best Ready Meal“ category.
brand launch
2022
With the FlammBio brand, Flammkuchen Profi is continuing to make headway in the food retail sector and in specialist organic shops. The organic Flammkuchen in the Alsatian style and the Greek style.
