The pristine shorelines of Vancouver Island create the perfect “merroir” for crafting a world class sea salt. We work hard to make our salt but there’s no question that the most special thing about it is where it comes from.
Located on a stunning 400 acre farm with over 2 km of untouched ocean frontage on Oyster Bay, our salt harvestry sits halfway between the vibrant shellfish coast of Comox and the ‘Salmon Capital of the World’, Campbell River. The surrounding waters are glacier fed and bordered by old growth forests. This brings a unique blend of minerals to our salt while keeping our water source clean and unspoiled.
During high tides we collect water at the exact point where the currents from the South of Vancouver Island meet the strong, cold currents from the North, making for a spectacular blending of tides and minerals that are constantly in motion.