Saint-Laurent Salt

"Why wouldn't there be edible sea salt made in Quebec?" This is the big question that Manuel Bujold Richard pondered at length before taking on the challenge of offering us such pure and local sea salt.

With the help of engineers and following studies in marine biology, Manuel and his team of enthusiasts ensure that they always minimize their GHG impact and extract salt in a remarkable way: directly through the ice! More than 200 meters deep off the coast of Grandes-Bergeronnes on the Haute-Côte-Nord, far from plastic particles, this very first Quebec sea salt is extracted from the surreal purity of the glacial water of the Arctic Ocean.

Its crunchiness is what Sel Saint-Laurent is proud of, but above all, it is to offer a product with the quality of fleur de sel through a practice that respects our territory!

The difference between salt and fleur de sel

Common table salt is usually produced from the evaporation of seawater or underground saline springs. It often undergoes a refining process that removes impurities and minerals, leaving mainly sodium chloride.

In contrast, fleur de sel is harvested from the surface of salt marshes where it forms as fine crystals. This surface formation process creates a delicate texture and finer crystals than those of table salt.