Salt Spring Sea Salt's premium Fleur de Sel finishing salt crystals are harvested from the waters of the Salish Sea and infused with a fine Pinot Noir vintage. Pinot Noir has a more delicate flavour than many red wines, and when used to infuse Fleur de Sel, it provides this same subtle addition to foods. It's a great addition to salmon dishes, red meats and veggies.

Salt Spring Sea Salt proprietors Conny Classen and Robert Steinbach together bring over 40 years experience in the hospitality sector to the table. Known as chefs, caterers, food lovers and wine enthusiasts, they are committed to high quality, hand-crafted locally sourced products. Robert and Connie are continuing the tradition started by their friends, Salt Spring Sea Salt founders Philippe Maril and his wife Carolyn, after Phillipe passed away in 2022.

Product photography copyright Gillean Proctor