- Infused Sea Salts
- About Us
Infused Sea Salts
4 great crowd-pleasing salts in each kit.
Wine & Dine: Black Truffle, Vintage Merlot, Fleur-de-Sel or Sel Gris Coarse, Maras Pepper or Urfa Pepper
Popcorn Truffle Paradise: Lime Pepper, Black Truffle, Chili Sea Salt, Canadian Bacon
Dragon's Breath: Sriracha, Smokn' Guns, Habanero, Ghost Pepper
WingNut: Smokn' Guns, Acadian Cajun, Canadian Bacon?, Lemon Dill
Popcorn Paradise: Lime Pepper, Chili Sea Salt, Canadian Bacon?, Lemon Dill
Wild West Grill: Holy Smoke, Lime Pepper, Acadian Cajun, Black & White
Hooked: Great for fish or seafood: Lime Pepper, Lemon Dill, Oregano Blend, Acadian Cajun
The Pepper Patch: (no salt) Turkish Maras Pepper (spicy), White Malabar Pepper, Turkish Urfa Pepper or (chocolate/coffee undertones), or, Pink Peppercorn Blend, Hickory Smoked Pepper
Salt & Pepper: Pink Himalayan Fine, Sel Gris Coarse, White Malabar Pepper, Hickory Smoked Pepper
Smokzzz: Durango, Salish,Yakima, Holy Smoke
Happy Hour: Above the Rim, Salish, Lime Margarita, Lime Habanero & Celery
SALTED 8 ways to Love your Food: assortment of our Signature Blends
Growing up in Montreal, antiques were always a part of my life. My mum and dad had a beautiful antique store and in it were many objects of interest including salt cellars. We always had salt on the table in pretty containers but they did not contain the more colorful and healthy salts that are becoming more prominent today. As the years went by, my interest evolved into the culinary field which led me to George Brown College in Toronto. I apprenticed in many restaurants learning the skills needed to create a great meal. I spent 5 years as the owner/operator of my own restaurant where I had a free hand to create and modify recipes. I proceeded to get my teaching degree and taught the culinary arts at the high school level for many years.
This brings us to the present day Salt Cellar. We operate as a small team and pride ourselves on being local and producing the blends in-house. We make our blends in small batches ensuring freshness. We started by selling at farmer's markets and then expanded into retail shops. We also sell in bulk to restaurants. We have been selling online for about 6 months.