Sea salts that taste like the sea. Mountain salts older than written language. Nothing iodized, nothing free-flowing, no anti-caking agents pretending to be salt.
Table salt is heated to over a thousand degrees, stripped of every trace mineral, and treated with anti-caking compounds. What's left is sodium chloride and aluminosilicate, in a uniform white grain that pours through a hole no matter the humidity.
Real sea salt has minerals — magnesium, calcium, potassium — that change the flavour. It also has a little moisture, which is why it clumps in the cellar. That's the salt doing its job, not failing it.
"If you ever want to taste the difference, ask us — we keep a sample box at the counter."
Hand-harvested in Guérande, France, repacked in Quebec. The grey colour is clay from the salt flats — and exactly what carries the minerals. Fine grind, slightly damp, sweet on the tongue rather than sharp. This is the salt we use at home.
Available in cellar-sized jars and bulk bags. We can grind from coarse to fine in-store — just ask.
Two jobs, two different salts. The cheap rule: anything you taste at the end deserves the better salt.
Anything fine, anything plentiful. The grey sea salt fine grind, Himalayan fine, kosher-style coarse. Use it generously in pasta water, on roasts, in bread doughs. It dissolves into the dish — the texture isn't doing any work.
The expensive, beautiful, structured ones. Fleur de sel for a slow-roasted vegetable. Smoked Alderwood on a fried egg or a steak. A coarse Himalayan crystal on a chocolate cookie. You want to see the salt and you want to taste it as itself.