Finishing salt
Fleur de sel
The fine, damp crust that forms on the brine before the flakes do. Soft, mineral and less sharp than any other salt we make, harvested in tiny amounts and packed by hand.
Last few jars of this harvest
- Free UK post over £40, otherwise £4.50. Posted Tuesdays and Fridays.
- Not the best salt in your kitchen? We refund it. Keep the tub.
Details
- Crystal
- Fine plates, 0.4–1.2 mm, damp
- Harvested
- Late June–August, skimmed at first light
- Last season
- 1.8 tonnes of a 311 tonne harvest
- Ingredients
- Sea salt. Nothing else.
- Moisture
- About 5% — meant to be damp
Delivery and returns
Orders placed by 10:00 on a Tuesday or Friday leave that afternoon by tracked Royal Mail and arrive in 1–2 working days. EU and Ireland £12 flat. If you are not happy, tell us within 30 days for a full refund.
Packaging
Tubs are recycled card with a paper seal; refill bags are home-compostable. Nothing in the parcel is plastic.
About the fleur de sel
Fleur de sel is the first salt a pan gives up. On hot, still afternoons a fine crust forms on the surface of the brine a few hours before the flakes do, and it has to be skimmed before evening or it sinks. It is the least of anything we harvest — 1.8 tonnes last season — and it is the salt the rakers keep for their own kitchens.
It tastes softer than the flakes because it holds more of the sea’s magnesium, and that same magnesium keeps it damp. Do not try to dry it out. Keep the jar closed and it will stay exactly as it left the pan.
Use it raw: on eggs, on white fish, on a plate of tomatoes or radishes and butter. It dissolves too fast to season anything hot, so it goes on at the table.
Use it for
- Eggs, fish and anything delicate
- Salads and raw vegetables
- At the table, never in the pan
Order by Wednesday, it is on the back step Friday. Four years, and they have never once been short.
