BON SALT

FLAVOR FROM START TO FINISH

CITRUS FLAKES FRPS2 | $9.95 | 2.5 oz With the bright flavors of lemon and other citrus undertones, Citrus bon salt flakes are perfect for sprinkling on chicken, fish, and vegetables. The delicate flakes offer a satisfying crunch while adding layers of lemony flavor to rich dishes. Pairs well with herbs and citrus zest.

NATURAL FLAKES FRPS1 | $9.95 | 2.5 oz These delicate salt flakes will become a powerhouse in your kitchen. Perfect for use as a finishing salt on steak, rubbing on baked potatoes prior to roasting, sprinkling on chocolates and caramels, or use it to garnish the rim of your favorite cocktail.

WILD GARLIC FLAKES FRPS3 | $9.95 | 2.5 oz This flake salt will enhance any dish with a rounded garlic flavor while maintaining an exquisite texture. Instantly transform green beans with a sprinkle of wild garlic salt flakes and a drizzle of olive oil. Just a pinch takes your flavor from standard to scrumptious.

BON SALT 101 Whereas our flake salts are primarily applied as a finishing salt, Sel Gris is intended to be used in the cooking process. Use this highly sought after salt in lieu of traditional table or sea salt.

SEL GRIS SALT GTS00001 | $8.95 | 4 oz Exquisite light grey sea salt imported from Brittany, France. Coarsely ground, naturally low in sodium.

salted caramel bars

½ c. Butter, softened ½ c. Brown Sugar ½ c. Sugar 1 Egg 2 tsp. Vanilla INSTRUCTIONS:

1 c. Flour ½ tsp. Baking Soda ¼ tsp. Salt 1 c. Caramel Bits 1 tbsp. Natural bon Salt

DIRECTIONS: Preheat oven to 350 ° F.

Place the Square Flexipat Mold on a Perforated Baking Sheet, set aside.

Cream Butter, Brown Sugar, and Sugar until light and fluffy. Beat in Egg and Vanilla until fully incorporated. Stir in Flour, Baking Soda, and Salt until combined. Fold in Caramel Bits until evenly distributed. Spread evenly in the bottom of the Square Flexipat.

Bake for 15-17 minutes or until baked through. Once removed from the oven sprinkle the Natural bon Salt flakes evenly across the surface.

Allow to cool completely and slice into squares, or fun shapes.

Taken from our bon Salt Cooking Class