Syracuse Coarse Flake Salt is hand-harvested by a father-daughter team in Syracuse, New York, who draw brine from a well more than 280 feet down in the ancient seabed beneath Onondaga Lake and evaporate it slowly into broad, brittle flakes. The decision that defines this version is structure: a coarse, hollow flake that holds its shape instead of dissolving on contact. That makes it a finishing salt — pinch it onto a cut steak, a roasted carrot, or a chocolate chip cookie just before serving for crunch and a clean pop of salt right where you put it. The flakes are airy, so a pinch seasons gently and you can build it up by feel at the table; when you want salt that dissolves into the cooking itself, reach for the fine grain.

Suggested Uses

Finishing Meat — Pinch onto a steak, chop, or roast after it rests and you've sliced it. A three-finger pinch (about ¼ teaspoon) per portion lands crunch and a burst of salt across the cut surface.

Crusty Bread Tops — Brush a loaf or roll with egg wash and scatter flakes across the top before baking. They hold their shape on the crust and add crunch to the first bite.

Pretzels and Bagels — Press flakes onto shaped pretzels or bagels before the oven, about 1 teaspoon per large pretzel. The broad crystals stay crisp through the bake.

Roasted Vegetables — Finish with a pinch as the vegetables come out of the oven. The flakes land on the caramelized edges and stay crunchy on the surface.

Salted Sweets — Scatter a few flakes over chocolate, caramels, or cookies right after they're made. The crystals stay distinct, so the bites that catch one get a sharp hit of salt against the sweet.

Tomatoes and Eggs — Finish sliced tomatoes, avocado toast, or a fried egg with a pinch just before eating. The flake gives texture and a clean salt note on soft, watery surfaces.

Cocktail Rim — Press a damp glass rim into a saucer of flakes for a margarita or paloma. The coarse crystals give a visible, crunchy edge that holds.

Ingredients: salt