Salt Of The Earth: Laguna Salt Founder Discusses Business, Tips On Using The Stuff

What do you do if you are a stay-at-home parent of two with an erratic schedule but a desire to do something else in those free moments? For Larry and Jolie Mesmer the answer came in the form of salt, and the pair started the Laguna Salt Company in January 2013, both as a way to do something fun that they enjoyed, and to share their craft with the salt-loving public. Each batch of their carefully-crafted salt is created by hand, including the packaging and labels. So far they have infused salt with ingredients including vanilla, roasted garlic, ghost pepper and kona bean, and also offer a couple savory smoky versions perfect for jazzing up a fresh tomato salad or sprinkling on a bowl of pasta. You can find their salts sold at farmers' markets in their home base of Laguna Beach, California, in some specialty shops and online at LagunaSalt.com.

Why did you get into the salt business?

As an artist by nature and a salt lover by heart, I kept circling back to the branding of the various types of sea salts we'd been exposed to over the past several years. In addition, I kept thinking about a trip to Hawaii we took several years ago where we were first exposed to flavored salt and absolutely loved it. Jolie and I had since experimented with infusing different types of salts and enjoyed discovering unique varieties from different regions. I remember the day Jolie finally decided to move forward with it, she said, "Why am I avoiding this, infused salt is awesome, let's spread the word." 

With all the salt products out there, is it hard to find a foothold?

Yes and no. It has become a very popular product in the gourmet and artisan space, and we've met other companies as excited as we are and believe there's a very good network amongst all of us. There are a lots of salt lovers in this world and I feel the more of us spreading the word the better it is for the business.

What are some things you have learned about salt that most people don't realize?

We've learned quite a bit, but mostly it's the fact that all salt is not created equal. Table salt, which most of us think of when we think of salt, is processed and its minerals are stripped and sold off. It's then bleached and has iodine added along with anti-caking agents. We believe this is the salt that generates all the negative press. Unrefined sea salt is in its natural state, all the minerals remain, just as nature intended. Also, along those lines we've found that with all natural sea salt you tend to use less, the flavor is much more impactful.

How do you come up with so many unique flavors like kona bean and wild ginger?

Flavors, it's a never ending quest. We're constantly discussing various suggestions with ourselves, and listening to those of others. We'll often experiment with things, some work, and others, not so much. For example we're currently working on a toasted coconut salt and a wasabi salt, and so far so good.

Where do you source salt from?

All of our raw salts are sourced from their respective regions, for example, Bolivian rose from Bolivia, Cyprus flake comes from the Mediterranean and Cyprus Islands and fleur de sel is from Italy. Our smoked and infused salts use various base salts depending on the variety and ingredient that is being infused, a kosher flake being one of most popular, which is generally harvested from the Pacific Ocean.

How do you spread your salty word?

We've found introducing new varieties at various farmers markets is great for customer input since they tell it like it is, and that's a great thing.

Do you have any tips on using your salts?

For salads, greens and veggies, try adding lemon flake, wild ginger or smoked applewood. Also try the summer smoke on buttered corn on the cob, black truffle on potatoes and a dash of ghost pepper on steamed spinach. For fish and seafood, we dust grilled shrimp with our lemon flake and use California red on gently seared scallops. Rubbing fresh salmon with smoked applewood before pan searing or grilling is also delicious. Then for meat, try summer smoke or kona bean on your rib eye, wild ginger on pork tenderloin, Tuscan rosemary for roasted chicken and ghost pepper to add a kick to wings, fajitas or ribs. Oh, and if you are making popcorn, black truffle is a must, and scorpion pepper helps enhance roasted pumpkin seeds.

Can you use salt in beverages too?

Yes, of course. In your next bloody mary, try summer smoke, roasted garlic or lemon flake, or all three together. You can also add Tahitian vanilla or kona bean to hot chocolate, lemon flake or Tahitian vanilla to a piña colada, or rim your iced tea glass with lemon flake.

How about for desserts?

We like the combination of California red on dark chocolate and a sprinkle of kona bean on vanilla ice cream. Also try wild ginger on cream pies and ghost pepper on caramel ice cream or freshly made caramels. 

           This post is brought to you by our friends at Bridlewood Estate Winery.