Who doesnt like salty?
WE LOVE SALTY! What got us started on this journey was looking for a better soy sauce. A Canadian made soy sauce. It didn't exist, so we made some and it was delicious! The journey to make a soy sauce with all Canadian ingredients was born. However, step one is to make a salty brine. Canadian sea salt was prohibitively expensive. Thats one of the reasons that brought us to Nova Scotia. An abundance of clean fresh seawater to boil down and make a seawater brine for the soy sauce. We did that and also realized that there is some really delicious salt to be harvested if we boiled that brine down. Beaver Harbour sea salt was born. Beaver Harbour soy sauce may be available one day in due time but I tell you what. The government dont make it easy to be an innovator in fermented foods. Also, salt doesnt take a year to make, which is nice.
From shore to door
Our salt production starts with buckets of Atlantic sea water. That sea water is boiled, reduced and concentrated into a brine. That brine is then transfered to shallow pans and gently heated to create the most amazing flaky sea salt. The salt flakes are delicately strained from the brine and then dehydrated
Crunchy little flakes
The salt naturally forms beautiful little flakes and pyramid shapes. We have refined our technique and temperature control to produce consistent tasty flakes of amazing Fleur de sel.
