Flake Salt

The Maldon Tradition

Salt has been harvested from the Blackwater estuary near Maldon, Essex since at least Roman times. The modern Maldon Crystal Salt Company was established in 1882 and remains family-owned. The production process begins by filtering estuary water, then slowly heating it in large stainless steel pans. As the water evaporates, delicate pyramid-shaped crystals form on the surface. Workers carefully rake these crystals to the sides of the pans and allow them to drain. The entire process takes about a day and produces the distinctive hollow, pyramidal flakes that have made Maldon a global culinary brand.

The Perfect Finishing Salt

Flake salt is perhaps the most widely used finishing salt in professional kitchens worldwide. Its thin, crunchy crystals add both flavor and texture to completed dishes. The classic application is a pinch over chocolate chip cookies before baking, where the salt crystals create pockets of savory contrast against sweet dough and melted chocolate. It transforms simple buttered toast, elevates ripe tomato slices, and adds the final touch to seared steaks. The key is adding it at the very last moment to preserve the distinctive crunch.

Mineral Profile

Best Uses for Flake Salt

Quick Facts