Le Guerandais Coarse Sea Salt Gros Sel De Guerande, 28.21oz per bag (2 bags)

Love the flavor of this salt. Be aware this is very coarse and wet. I dry it out on a plate and use a mortal and pestle to make it fine. Again great flavor and recommended for Artisan breads.

For those who commented on the moisture of this salt, (which is, indeed the best salt in the world, IMO) one needs to dry it out briefly in an oven spread on a sheet pan at about 250 for a couple minutes if you plan to put it in a salt grinder. This is what a vendor told me the first time I bought it at a French market. You can use it for cooking as is. I agree that when you get used to this salt, ordinary American table salt tastes harsh.

I looked at some reviews and saw some moldy or something like that, pictures. But for the money, I was that concerned. It came without shipping costs as Amzn prime. Heavy. It was packed with two individual salt packages. About a pound each. The two packages were covered with kind of heat shrunk plastic, and inside a box. It was heavier and I couldn't remember what I had ordered, and I was wondering as I was expecting this in a few days, not the next day when it came. So the heaviness throw me off the scent so to speak. I was surprised by the overall cost. I was happy with the cost paid. It certainly will last awhile. I plan to used it for baking. The. It is about two or three times the size of normal table salt but it seems to dissolve easier than normal salt. The flavor is more saltier and tastier, but not as tasty as the Celtic salt I have. I am wondering if I can use the salt without putting in a mortar and pestle. I will try it once or twice without that and see if the salt dissolves. I guess i could put in the water instead of in the flour. I am not that expert of a baker to know if putting in the salt in the water as compared to putting it in the flour then makes a difference with, or even allters the final outcome of the bread! Hmmm! The fun of baking. It reminds me of when, as a teen, and even older when I first started to bake, although I had tried earler and thought I was "definitely not" a baker, that I baked and it was such a flop that I determined and decided not to bake again. It was not traumatic, but the bread didn't raise and I didn't know if it was to raise in the bowl or in the oven, and couldn't really even read a recipe and "get" the steps, that I just didn't bake for many, many years but alas, now, I bake milling my own flours and keep reading books on baking. I guess you could say very passionate! Well, time to go!

I’ve experimented with multiple salts for my sourdough and this is hands down my favorite. About to buy another bag.

I keep this salt in my salt cellar because I use it so much, it stays moist in the cellar which is perfect! If you're reading reviews to see if this is a good product - you found the right one! Be aware that celtic salt is moist due the magnesium content, not dry - do not throw it away, It takes a minute to look it up, everyone has a phone in their hands so look up recipes to use it! Celtic salt has larger crystals than table salt making it a perfect "finishing salt" you can spray EVOO on your salad then crush celtic salt over it so it sticks to the lettuce, then add crushed pepper and a little lemon juice. Also, used to bake breads, pastry's, and cakes, it helps these recipes retain moisture in the baked good and it doesn't go bad. Celtic salt has 34 trace minerals (magnesium, calcium, etc) we no longer get from food and it's only 33% sodium compared to Pink himalayan salt which has 98% sodium chloride. Celtic sea salt from Brittany, France is grey due to the color of the clay where it's harvested, grey is the normal color. (the Celts were French, Irish, Scottish, Welsh, Cornish and from the Isle of Man if you're interested).

I guess I could say, "I like it," but that doesn't help you much, does it. Here is some actual description so you can make an informed decision. This is not an intensely salty salt. It has a fairly short aftertaste which means it will primarily enhance the taste of your food, not overpower it like the cheap supermarket stuff, glucch. Unfortunately it doesn't have much mineral-y character (none, really), but some folks might like that. Not flaky, but nice-sized grains, like coarse sand. Yes, it arrives quite damp. Spread a layer on your toaster-oven tray (not all of it, just a few ounces or however much you're going to use within a month or so) and heat it at 150-160 F. till dry. It doesn't seem to get totally 100% dry so I don't recommend putting it in a grinder. When you transfer it to a shaker, add about 3/4 of a teaspoon of uncooked rice -- and now you know that trick. This salt seems to be suitable for both cooking and finishing. I don't know if I'll marry it, but it's nice for a change.

Such great towels, great for my sourdough breads.

If you cook with any frequency, you will alomost certainly use salt.If you prepare meals, you will know (or come to learn) that there salt comes in many forms, flavors, & salinities.French sea salt should be a staple in your spice cabinet s & this one is outstanding & so very reasonably priced. Compare to any other retailer on a price per weight & you will see what I mean.It may seem like a lot of salt to keep around, which may be true for some people. To them, I would say start using this as your basic salt & turn up the baseline quality in your kitchen & on your table. Standard table salt has its place in the world, but Coarse Sea Salt Gros Sel De Guerande can often stand in if you are limited on space (especially if you grind it down to a more fine grain).