The Place
A small coastal lagoon on the Mediterranean — clean, mineral-rich, and tidal in the same way it was when the Phoenicians first traded its salt up the coast.
Our Story
Salt the way the sea makes it. Salt the way the kitchen has always wanted it.
The Mediterranean. By hand. Since the first kitchens.
Cannes Salt is harvested from a coastal salt pan on the Mediterranean, where the sun and the mistral wind have done the same work for two thousand years. Seawater is led into shallow basins, evaporated slowly under the southern sun, and the crystals that bloom on the surface are gathered by hand — the way Roman cooks, then Provençal cooks, then the cooks of Cannes itself, have always done it.
What's left is salt the way the sea actually makes it: unrefined, with the full mineral signature of the water it came from. Magnesium. Potassium. Calcium. Sulfur. The trace elements your body uses every day.
We don't bleach it. We don't add anti-caking agents. We don't strip the minerals to make a whiter, sharper, easier-to-package product. We just dry it, and ship it.
The Method
Solar evaporation in shallow basins. No fire, no machinery, no rush. The salt blooms when the water is ready and we gather it the same week.
The People
Salt-makers who learned the work from their parents, who learned it from theirs. Generational knowledge — measured in tides, not quarters.
Hand-harvested on the MediterraneanIndependently lab-tested every harvestNever bleached, never refined
