Collection: Sea Salt

Every salt on this page comes from the same place. The Guérande salt ponds in Brittany, where the independent salt farmers we work with still gather by hand using wooden implements, never metal. The ponds have been worked this way since the Iron Ages and are registered as a National Treasure in France.

What changes is the grind, and the moment you reach for it. Coarse gray goes into pasta water, brines and roasting, and it is the salt for a salt crust or for curing. Fine gray is ground on stones for everyday cooking and the table. Dried coarse is prepared for grinders. Fleur de sel is scraped from the surface of the ponds on warm, breezy afternoons and belongs at the end of cooking, never during it.

All of them are 95% sodium chloride against the 99.9% in ordinary processed salt. The remaining 5% is trace minerals: iodine, calcium, magnesium, potassium, copper, manganese, zinc and iron. That is also why our salt arrives slightly damp. It is supposed to.