Hand-harvested in Brittany
Along the Atlantic coast of Brittany, salt has been harvested in harmony with sun, wind and sea for centuries. Seawater flows into shallow clay basins, and through slow natural evaporation the salt crystallises. The harvesters rake the moist salt by hand using traditional wooden tools — it is neither washed nor refined, and nothing is added.
Why it is grey and moist
The characteristic grey colour comes from the clay of the salt marshes — a direct sign of its natural, unrefined origin. Because it is never artificially dried, the salt keeps its natural moisture, which gives it its distinctive coarse, slightly damp texture.
In the kitchen
Sel Gris has a fuller, milder flavour than refined table salt and works beautifully as a finishing salt over meat, fish, vegetables and seafood. Its coarse crystals are also well suited to a salt mill or mortar. A genuinely natural salt: no additives, no anti-caking agents, no bleaching, no added iodine.
Storage
Because of its natural moisture, Celtic sea salt is best kept in an airtight ceramic or glass container in a cool, dry, dark place.
