Finishing salt
Sea salt flakes
Hollow pyramid flakes skimmed off the surface of the crystallisers on still July mornings. Crush them between finger and thumb over anything that has just come off the heat.
In stock · posted Tuesdays and Fridays
- 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.
- For kitchens from £11.20/kg. Trade prices
Details
- Crystal
- Hollow pyramids, 3–8 mm, slightly damp
- Harvested
- July–August, skimmed by hand
- Dried
- In the wind, under cover, for a season
- Ingredients
- Sea salt. Nothing else.
- Keeps
- Indefinitely, if the lid is on
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 sea salt flakes
Flakes only form on the calmest mornings of the summer. When the brine in a crystalliser reaches saturation and there is no wind to break the surface, the salt starts to grow on top of the water as a thin skin of hollow, upside-down pyramids. One of the rakers walks the bank with a fine net and lifts them off before the breeze gets up and sinks them.
That is why flakes are the most expensive thing we make: a crystalliser gives up a little over half a kilo of them on a good morning, and nothing at all on a windy one. Last season we skimmed 22 tonnes from six pans.
Use them at the end. A flake is mostly air, so it crunches rather than dissolves, and a pinch goes a long way. Crush them over a steak as it rests, over bread and butter, over a tray of roast potatoes, or over anything sweet with caramel or dark chocolate in it.
Use it for
- Steak, chops and roast vegetables, after cooking
- Bread, butter and ripe tomatoes
- Dark chocolate, caramel and brownies
The fine salt weighs the same bag to bag, which is all a bakery asks. We moved all our bread over in a week.
