Our Story

Good food with amazing flavor. It's something I've been passionate about since before I can remember. Growing up in a home to two chef parents, our home cooked meals never lacked flavor or variety. My father tells me stories of when my brothers and I were old enough to begin trying solid foods. He’d blend up a new fruit or vegetable, wetting the end of his finger with a dab of the puree. The unfamiliar food would meet his child’s mouth while my dad exclaimed, “a new taste sensation!” He would eagerly wait for our expressions of delighted acceptance or certain disapproval, gleeful when either one came.

I was an extremely picky eater as a child—almost unbelievably so—yet somehow I still managed the intense desire to make good food. Since the days of my EZ-Bake Oven and teaching myself at the age of eight to make deviled eggs (still known today as "my specialty"), I've striven to impress with my culinary creations for decades.

I'll admit, not all dishes over those years have wowed the senses, but my failures never made me stop fighting for that coveted "weak in the knees" reaction. In fact, each little mistake made me hungry for the knowledge of how to correct them. Then, the passion to improve a dish every time I returned to it.

The perfect balance of sweet and salty, a rich dish cut with just the right amount of acid, a pleasantly crunchy texture or that surprising twist at the back of your palate that leaves you wanting more--I'm a fanatic for every last bit of it.

As I've gotten older, my physical body has set limitations on me through chronic illnesses which made it impossible to work in kitchens, bakeries, cocktail bars and the like. For years I've longed to learn and work alongside industry bests; to showcase my passion and creativity for all who would enjoy my food. I wanted to do for myself, especially, because I truly believe I could've been great.

Alas, that was never the hand of cards I was dealt.

I knew eventually I’d find some way to deliver on my passion for sharing flavor, but I never had any idea what form it would take. Until, one summer, I grew a bit too much basil.

Now I am delighted to present to you, after endless research that won’t soon be complete, and after many long hours of dedication in sourcing the cleanest, simplest ingredients available, with proud tears in my eyes as I write this… my brain child, my baby…

Fleury de Sel

A gourmet flavor experience in the form of exquisite finishing salt and sugar; nine unique combinations (for starters!) to bring your food to life, to challenge conventional flavor profiles, and to expand your culinary horizons with an approachable new kitchen staple.

I've only just put this little seed to soil; like those basil seeds in the spring, it'll take time to grow roots. I cannot wait to see this company bloom with new concepts, new products, and a thriving community of friends like you who share and collaborate and wholly enjoy really good food.