Sea salt is drawn from shallow evaporation ponds cut into the headland, which yield crystals with distinct textures, mineral notes, and shades of grey. Knowing how one pond differs from the next matters to any cook who wants to work through the artisan grades and read the character held in each flake.
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and a clean, lingering finish that lifts anything it touches. Ponds sitting closer to the headland, typically between four and nine hectares, dry more slowly and hold a heavier mineral load. Flakes raked at first light keep their pyramid structure, which is what gives the crunch on a finished plate. Coarse grades account for roughly two thirds of every harvest we bring in each season.
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