The Salt: Pure. Sea. Salt. It’s as simple as that. Unlike commercially produced sea salt, Atlantic Saltworks hand-harvested, all-natural flake finishing salt has no added chemicals. Our light, crunchy salt is a great compliment to most any dish. The naturally briny and clean flavor of the flakes makes food pop.
Our Methods: We hand-harvest seawater from a small beach on the North Shore of Massachusetts. Between the naturally high salinity of the North Atlantic and strong tides, we couldn’t have picked a better spot. After harvesting, we filter the seawater to make sure it’s as clean as can be, and then we apply heat. The water evaporates, and the delicate flakes remain, thanks to this simple, traditional process.
We are thrilled to be the first saltworks in northeastern Massachusetts since the early 1800s. Back then, salt making was vital to survival, and saltworks were common along the North Atlantic coast. In order to endure long winters, early settlers would preserve all manner of foods with salt. Salt was also a big part of the spice trade – one of the first booming businesses in this part of the New World.
The Company: Our passion for local, interesting, and tasty food made us realize salt was one of the few things we could not source locally, so we began harvesting our own from a nearby harbor. The results and feedback were so fantastic that the idea grew and grew until we knew it had to become a business.
The Founders: When Heather Ahearn and Alison Darnell met as freshman at UMass-Amherst, never in their wildest dreams did they think they’d be friends 20+ years later, both get their MBAs from Babson College, and then start a company together. But, that’s exactly what happened!