The La Jolla Salt Company renders beautiful flake sea salt from the purified waters off the coast of La Jolla California.
La Jolla Salt Company
The La Jolla Salt Company was officially founded in Early 2014 but the foundation for the company started many years prior.
It was while serving in the United States Coast Guard as a Food Service Specialist that La Jolla Salt Company owner and proprietor Chris Polley was first introduced to the process of desalination. “Many of the ships in the Coast Guards fleet use the process of desalination to turn salt water into fresh potable water,” he says. “The byproduct of this process is Sea Salt!”
After leaving the U.S. Coast Guard, Polley returned to working as a chef in a few local San Diego restaurants. “This was right about the time when the farm to table movement began and Americans really started making more conscience food choices,” explains Polley. “The word organic was being thrown around a lot and honestly, in the beginning I really didn’t get it. It wasn’t until I landed a spot working under local chef and restaurateur Matt Gordon that this word, and the entire culture surrounding, it really started to make sense.”
Polley says that chef Gordon is strict when it comes to selecting ingredients, with never a single item brought into any of his three restaurants containing any unnatural ingredients. “This philosophy forced us to make many everyday dining staples on our own using only raw natural ingredients,” he explained. “When I saw that the menu included some items with sea salt, I decided to revisit the idea of rendering our own in house using local waters.”
When it came to sourcing water for the sea salt, the first place that came to mind was La Jolla. Known for its beautiful shoreline and strict ecological reserve limitations, Polley felt La Jolla was the perfect location to source clean mineral-rich ocean water.
With less than 10 inches of rain a year, and mostly sunny conditions year round, La Jolla turns out to be one of the best locations to render sea water into sea salt in the country. “I started off a little smaller than I am doing today. In the beginning I was going down to the Scripps Pier about once a week and collecting 30 gallons at a time in small five gallon buckets. I wasn’t always lucky enough to make it back to the restaurant with all 30 gallons. I remember one time having to pull off to the side of highway 52 because about 10 gallons of ocean water fell over in the back of my SUV and I noticed it leaking onto the street out of the back window,” Polley explains. “When I did manage to make it back with all of the water and began rendering it down, everyone was intrigued. We were now making one of the most fundamental ingredients available in the culinary world. We began making salt on a weekly basis and each time it came out just a little bit better.”