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Sel Saint Laurent Sea Salt


The first flaked sea salt made in Quebec, Sel Saint Laurent is harvested in the estuary of the St. Laurence River where the Labrador current carries pure water from the Arctic. In this deep water, light no longer penetrates, meaning algae, plankton, krill, fish and pollution from the upper water layer don't mix with it. Drawn at high tide from a depth of over 200 meters, it's less iodized than many other sea salts. As the seawater evaporates, crispy flakes (akin to Maldon salt or the best fleur de sel) gather at the top, creating one of the best quality salts in the world. With a flaky texture, subtle crunch and delicate flavour, use it as a finishing salt for your salads, sides and mains.

Of note: because this area is a marine park that is unique in the world, salt is harvested in conjunction with Fisheries Canada in order to preserve the precious ecosystem responsible for maintaining the life of whales and other species.  




Allow us to introduce the driving force behind Sel Saint Laurent, Manuel Bujold Richard. Manuel, an innovative entrepreneur and the creative mind responsible for this unique project has made it his mission to transform how we perceive sea salt.

With a background as an established artist, Manuel's work has always revolved around opening dialogues on environmental and social issues. His passion for art and his natural epicurean spirit led him to a simple yet profound question: Why isn't there edible sea salt made in Quebec? Finding no satisfactory answer, he decided to take on the challenge, dedicated to bringing you the purest and locally sourced sea salt possible.

The birth of Sel Saint Laurent is not just a project; it's the perfect continuation of Manuel's life's work. Join us in celebrating this innovative entrepreneur's vision and the remarkable journey that has led to the creation of the finest sea salt right here in Quebec.