Manuel Bujold Richard is the initiator and driving force behind the Sel Saint Laurent project. Naturally epicurean, he has always wondered why there wasn’t any edible sea salt made in Québec. Finding no satisfactory answer, the entrepreneur decided to tackle the challenge and bring us the purest and most locally sourced sea salt possible. In the depths of the St. Lawrence River estuary, the Labrador Current transports water of rare purity from the Arctic. Sel Saint Laurent’s sea salt is made from this crystal clear water drawn from a depth of over 200 metres in the Bergeronnes, on the Haute-Côte-Nord.

These flakes from the depths of the St. Lawrence River will spice up your dishes and enhance the happiness found during feasts with friends or family. Their crunchy texture and their unique delicate taste, less iodized than most other sea salts on the market, make Sel Saint Laurent’s sea salt a one-of-a-kind seasoning.

Website : https://selsaintlaurent.com/

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