Flakes Worth Their Salt
The Finishing Touch Your Food Has Been Missing
In 2011, following more than two and a half years of R&D, Jacobsen Salt Co. produced the first flake salt in the Pacific Northwest since the days of Louis and Clark. Favored by world-renowned chefs like Thomas Keller and April Bloomfield, Jacobsen Salt Co.’s flakes boast high-impact salinity due to their lower trace mineral content. A little goes a long way, and makes a world of a difference.
Jacobsen Salt Co. works with seawater collected from Oregon’s Netarts Bay (“one of the cleanest, most pristine bays on the west coast of America,” according to founder Ben Jacobsen). Unlike French fleur de sel, which is harvested by hand from evaporated saltwater pools, Jacobsen’s salt is cultivated in a controlled environment. Traditionally, factors beyond human control, like rainfall and landslides, alter the raw material’s mineral composition; Jacobsen’s team closely monitors variables in order to produce consistent, high-quality finishing salt — marked by a clean, briny taste and stark white color that verges on iridescence.
Elevate Breakfast: Sprinkle salt flakes on buttered toast.
Kick Roast Chicken Up a Notch: Before serving, top a roast chicken with salt flakes.
Brine Dry Beans: Soak dry beans in salt water for 24 hours, rinse and drain, and cook slowly until tender.
Take Desserts to the Next Level: Add a couple of salt flakes to fresh baked cookies, pies or crumbles — even ice cream.