Maldon Sea Salt Flakes 250 g: the chefs' finishing salt
Maldon Sea Salt Flakes are hand-harvested pyramid crystals of sea salt produced in Maldon, Essex (England) since 1882 by the Osborne family. With 98% sodium chloride and a clean, bitter-free salinity, they are the international benchmark finishing salt: crumbled over a dish at plating, they add a crisp texture and a precise seasoning that fine ground salt cannot deliver. The 250 g carton is the standard format for restaurant pass stations.
What makes Maldon salt unique
The signature of Maldon is the hollow pyramid crystal. Sea water from the Blackwater estuary is filtered and slowly heated in open pans; as evaporation progresses, fragile pyramid-shaped flakes form on the surface and are drawn by hand with traditional long-handled rakes. The result is a flake that shatters between the fingers and dissolves quickly on the palate, releasing salinity without any metallic or bitter note.
The producer: four generations in Maldon, Essex
The Maldon Salt Company was founded in 1882 by James Osborne and is still run by the same family, now in its fourth generation. The artisan method has remained essentially unchanged for over 140 years. Since 2012 the company has held the Royal Warrant as official purveyor of sea salt to the British Royal Household.
Tasting profile
Clean and direct salinity, immediate crunch, fast dissolution, no bitter aftertaste. Compared with coarse rock salt, Maldon flakes season more evenly with less product, which is why chefs use them by the pinch, crumbled directly over the finished dish.
Technical specifications
Composition: sea salt flakes, approximately 98% sodium chloride, 0.6% sulphate, 0.2% calcium. Net weight 250 g, cardboard carton. Storage: dry place at room temperature, shelf life 24 months. Origin: Maldon, Essex, United Kingdom. EAN 5011428100048.
Professional uses
Finishing salt for grilled and roasted meats: crumble 1-2 g over a rested tagliata or rib-eye just before serving. Raw fish, tartare and carpaccio: a few flakes at plating preserve texture contrast. Roasted vegetables, salads and tomatoes with extra virgin olive oil. Bakery: focaccia and pretzels, flakes added before the oven. Pastry: salted caramel, chocolate tarts and cookies, where the crunchy flake balances sweetness.
Common mistakes to avoid
Do not dissolve Maldon in sauces or cooking water: its value is texture, use standard salt for seasoning in cooking. Do not grind the flakes in a mill: they are meant to be crumbled by hand. Do not add the flakes too early: moisture dissolves them before service.
Pairings and complementary products
Maldon flakes work naturally with extra virgin olive oil, aged balsamic vinegar, grilled meats, burrata and fresh cheeses, and dark chocolate desserts. On the LAPA catalogue, pair it with extra virgin olive oil and black pepper for a complete finishing station.
Delivery and logistics
B2B and B2C delivery in Switzerland from the LAPA warehouse in Embrach (Zurich). Ambient dry product, no cold chain required: direct distribution across Zurich, Winterthur, Uster, Aargau, St. Gallen, Bern and Basel, and 24-48 hour shipping with partner couriers (Swiss Post, Planzer, Galliker) to Ticino (Lugano, Bellinzona), Romandie (Geneva, Lausanne) and mountain regions. Designed for restaurants, pizzerias, hotels, delicatessens, pastry labs and private customers passionate about Italian and international cuisine.
Who it is for
Restaurants and grill houses, gourmet pizzerias, hotels and banqueting, pastry labs working with salted caramel, delicatessens and Italian food shops, and demanding home cooks who want the same finishing salt used in professional kitchens.
