Baker's Salt

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What type of salt should I use for baking? We get this question so often, and it's a good one! Salts are not created equally. Use a fine grain, and you could oversalt that batch of cookies. Use a large grain salt, and it might not dissolve at all.

We created this blend of salts that is perfect for doughs, pastry, cakes and cookies. Plus, we wanted a bit of crunch from Sel Gris along with a good dissolving qualities from Pacific Kosher Flake Salt. The result is our signature Baker's Salt. Use it in your favorite cookie, cake, bread and pie recipes. 

4 oz tall jar 

Ingredients: Pacific Kosher Flake Salt, Sel Gris 


King Cake Bread Pudding with Rum Sauce
Citrus Olive Oil Mini Loaf Cakes
No-Knead Rosemary Focaccia with Cyprus Salt
Gluten-Free Birthday Cake
Tahini Blossom Cookies with Chocolate Kisses
Hazelnut-Vanilla Oatmeal Cookies
White Chocolate, Tart Cherry, Macadamia Nut Cookies
Flaky pie Crust
Salted White Chocolate Oatmeal Cookies
Pumpkin Butter
Fluffy Pumpkin Pancakes with Maple Butter
Cardamom Coffee Cake
Halloween Candy Cookies
Blueberry Galette
Mini Baked Alaskas
Butter Spritz Cookies
Moravian Spice Cookies
Peach Cobbler
Dark Chocolate Stout Cupcakes
Vegan Citrus Pistachio Cake
Crinkle Top Brownies
Gingerbread Bars With Cream Cheese Icing
Snowdrift Coca Cola Cake
Dulce de Leche Cookies

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