Hand-harvested grey sea salt from the Atlantic coast, packed by Maison Orphée in Quebec and ground fine for everyday cooking. The grey comes from the clay of the salt marsh — and so do the minerals that make it taste rounder and less harshly 'salty' than refined table salt.
Sel gris — grey salt — is raked by hand from the bottom of Atlantic salt ponds, where it picks up trace minerals and a natural grey cast from the marsh clay. Maison Orphée leaves it unrefined and free of the anti-caking chemicals that fill commodity salt.
Ground fine, it dissolves cleanly and measures like ordinary salt, so it slots straight into baking and everyday cooking. The flavour is rounder and a little less aggressive than refined salt, which means you often use a touch less.
Twenty-two pounds is a serious bag — for a baking household, a small restaurant, or anyone who has decided to stop buying salt in tiny boxes forever.
Hand-harvested Atlantic sea salt, packed by Maison Orphée, Quebec.
Unrefined, sun- and wind-dried. No additives, no anti-caking agents.
Fine — dissolves readily; use 1:1 in recipes calling for table or sea salt.
22 lb bag. Keep dry and sealed; clumping is natural in additive-free salt and breaks up easily.
Use fine grey salt anywhere you would use table salt — in bread dough, pasta water, seasoning meat and vegetables. Because it is unrefined it tastes a touch milder, so season, taste, and adjust rather than measuring blindly.
For finishing — that crunch on top of focaccia, caramel, or a steak — reach for a coarse salt or fleur de sel instead. This fine grind is built to disappear into the food, not sit on top of it.
Free shipping anywhere in Manitoba on orders over $500. Saskatchewan and Alberta: flat rate or by weight, calculated at checkout. Beyond the prairies, call us at (204) 829-2311 and we'll quote it honestly — no surprise fees, no inflated handling.
Unopened, shelf-stable goods can be returned within 30 days. If anything arrives damaged or short, email a photo to prairiefoods@live.ca and we'll make it right the same week.
One bag has lasted us most of a year of heavy baking. Tastes cleaner and rounder than table salt. — Constance V., Winkler
Dissolves perfectly in dough and the flavour is noticeably better. The grey clumps a little but that's the point — no chemicals. — Owen L., Morden