Grades · four solids and one liquid

Four grades leave the works, and they are the same salt

Nothing here is blended, washed with anything but its own brine, iodised, anti-caked or dried with heat. The difference between the grades is where in the crystalliser the crystal formed and on which morning it was lifted — the surface, the bed, or the mill.

A drained crystalliser pan seen from above after raking, with the harvested salt lying in long parallel ridges across the floor. — A raked crystalliser, from 300 m printed at 27.0 °Bé

Fleur de sel: thin flat crystal plates lying loose on a wet surface, each a few millimetres across. — Fleur de sel, skimmed at 26.4 printed in the salt pan, 27.0 °Bé

Flake salt: hollow pyramid crystals heaped together, the largest about five millimetres on a side. — Flake, off the skin printed in the salt pan, 27.0 °Bé

Coarse pan salt: a close heap of hard cubic crystals between one and three millimetres. — Coarse, raked off the bed printed in the salt pan, 27.0 °Bé

Washed fine salt in a glass jar, milled small enough to pour. — Washed fine, milled and screened printed in the salt pan, 27.0 °Bé

Grade	Taken at	Crystal	What it is for	Last season	Price
Fleur de sel	26.4 °Bé, skimmed off the surface of 6c and 6d	thin plates, 0.4—1.2 mm, damp	put on at the table, never in the pan — it dissolves before it can season anything hot	1.8 t	£11 / 125 g
Flake	27.0 °Bé, the skin, lifted before the rake goes in	hollow pyramids that crush between finger and thumb	finishing meat and bread; the one grade worth pinching rather than measuring	22 t	£9 / 500 g
Coarse	27.0 °Bé, raked off the bed of 6a—6f	cubes, 1—3 mm	pasta water, brines, curing, the mill; the working salt of the works	247 t	£6 / kg
Washed fine	milled from coarse, screened at the mound	under 0.5 mm, free-running	baking and anywhere a weight has to be repeatable	41 t	£5 / kg
Bittern	29.5 °Bé, drawn off pan 6 at the sweep	liquor, not a solid	a tofu coagulant; the rest goes on the hay fields	8,900 L	£5 / 250 ml

What the analysis says

Measured	Fleur de sel	Flake	Coarse
Sodium chloride, dry basis	96.1%	97.4%	98.2%
Magnesium, as Mg	0.42%	0.31%	0.19%
Calcium, as Ca	0.14%	0.16%	0.21%
Moisture as packed	4.8%	2.6%	1.9%
Bulk density	0.79 kg/L	0.54 kg/L	1.18 kg/L

Analysis of the 2025 harvest, one composite sample per grade, taken after a season under cover. The magnesium is what makes fleur de sel taste less flatly salty than the coarse, and it is also why it stays damp.

How it is packed

Fleur de sel and flake go into 125 g and 500 g tubs. Coarse and washed fine go into 1 kg bags, 5 kg pails and 25 kg sacks. Bittern goes into 250 ml bottles and, for tofu makers, 20 L drums. Salt keeps indefinitely if it is kept dry; the damp grades are meant to be damp and should not be dried out.

Everything is screened after a season under cover at the mound, which is why the salt sold this year came off the floor last year.

Wholesale from 25 kg, and pan walks on Thursdays — how to order.

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