Coarse
Celtic Sea Salt
Hand-harvested coarse crystals · 0.5 lb
$12.99
Since 2024 · Guérande, France
Salt,
Salt,
Refined by Nature
Hand-harvested from the Atlantic marshes of Guérande, where paludiers have gathered crystals by wooden rake for a thousand years. Unrefined. Mineral-rich. A small batch of the sea, unhurried.
Hand-Harvested
Paludiers Guérandais
Unrefined
No Additives
Mineral-Rich
70+ Trace Elements
Small Batch
French Atlantic Coast
— The Living Crystal
Support Wellness.
Support Wellness.
Enhance Flavor.
Every crystal is shaped by sun, wind, and the slow evaporation of Atlantic brine. Our salt is never washed, never bleached, never stripped. What remains is the full mineral architecture of the sea — magnesium, potassium, calcium, and more than seventy trace elements the body recognizes instantly.
The taste is brighter, rounder, less aggressive. Food reveals itself differently. A pinch is enough.
— From the marshes of Guérande, Brittany.
— The Collection
By the Grain
Each grain tells a story of time, tide, and tradition.
Flake
Fleur de Sel
Premium finishing flakes · 3.5 oz
$39.99
Fine
Coming Spring 2026
Fine Ground Atlantic
Everyday cooking · kosher certified
Arriving soon
I — Les Marais Salants
Chapter I
The Marshes
The Marshes
of Guérande
For more than a thousand years, a geometry of clay basins has drawn seawater inland along the Brittany coast. Tides fill shallow pools. The Atlantic sun does the rest, working slowly through the summer until only crystal remains.
Nothing here is mechanical. The shape of the marsh has not changed since the ninth century.
II — Le Paludier
Chapter II
The Paludier's
The Paludier's
Hand
Before dawn, the paludier walks the marsh with a wooden rake called a las. She reads the surface — its temperature, its color, the way the wind pushes the bloom of fleur de sel across the water.
There is no machine that does this. The craft passes from grandfather to daughter, a trade measured not in tonnage but in patience.
Meet our harvesters
III — À Table
Chapter III
From Atlantic
From Atlantic
to Table
Our salts travel in small batches. Coarse crystals for the brine and the roast. Delicate flakes of fleur de sel pressed between a thumb and forefinger, released over a tomato still warm from the garden.
From a clay basin in Brittany to the American kitchen — sea-kissed, unrefined, alive.
— From the Fire
Seen on Instagram
— From the Professional Kitchen
Trusted by chefs
Trusted by chefs
who taste the difference
"I've worked with salt from every coast. Cannes Salt has a roundness — there's a sweetness before the salinity arrives. You taste the sea before you taste the sodium."
"A single flake of their fleur de sel on a ripe heirloom tomato is all the recipe I need in August. This is salt with integrity."
"Coarse grey for curing, fleur de sel for the finish. It's the only pairing I bring to pop-ups. My team asks about it more than any ingredient on the pass."
"You can feel the minerality underneath. It does not dissolve into the background — it brings the dish forward. That is the mark of a living salt."
— Correspondence
Postcards from the Coast
Recipes, stories from the marsh, and first access to seasonal harvests — sent once a month, never more.
— Questions & Answers
Everything,
Everything,
from the marsh.
The essentials about our salt — how it's made, how it travels, and how it finds your table. Didn't find what you were looking for? Write to us.
What makes Cannes Salt different from ordinary sea salt?
Our salt is hand-harvested from the clay-lined marshes of Guérande on the French Atlantic, raked by paludiers in small batches. It's never washed, bleached, or stripped — so the full mineral architecture of the sea arrives intact: magnesium, potassium, calcium, and more than seventy trace elements.
Table salt, by contrast, is industrially mined and refined down to ~99.9% sodium chloride with anti-caking agents. The difference shows up on the palate — rounder, brighter, and less aggressive.
How is it harvested?
Atlantic tide is let into a network of shallow clay basins. Sun and wind evaporate the brine over weeks, crystals form, and paludiers gather them with wooden rakes called las — the same tool used in Guérande for a thousand years. Nothing is mechanized. Each harvest depends on the weather, which is why batches vary subtly season to season.
Is it unrefined and free of additives?
Yes. No washing, no bleaching, no anti-caking agents, no additives of any kind. What reaches your kitchen is the crystal that came out of the marsh — including the natural moisture and mineral grey tint characteristic of Guérande sel gris.
Not iodized. If you follow an iodine-specific diet, speak with your doctor or supplement separately.
How should I store it?
Keep it dry, away from direct sunlight, in the glass jar or tin it ships in. A wooden or ceramic salt cellar on the counter is ideal for daily use. It never expires — sea salt is a mineral — though the natural moisture of grey salts can clump over time; a fork fluffs it right back.
Where does it ship from, and how long does it take?
Orders leave our warehouse in Brittany, France within two business days. Transit times: 3–5 days within the EU, 7–10 days to the United States and Canada, 10–14 days elsewhere. Tracking and customs documentation are included.
Do you offer wholesale or restaurant pricing?
Yes. We work directly with restaurants, specialty retailers, and hotel groups — including tiered pricing for standing orders and single-origin labelling for chef partners. Reach out via the newsletter form with a note about volume and we'll put you in touch with the trade team.
