When Ben Jacobsen was living abroad in Scandinavia during the late 2000s, he fell in love with high quality sea salt. However, once he returned to his native Oregon in 2011, he realized that no one was producing salt of the same quality in the United States. As a result, he gathered some seawater, started experimenting and Jacobsen Salt Co. was born.
Six years later, Jacobsen’s salt is available in high-end nation-wide chains likes Williams Sonoma and the company has partnered with brands like Blue Apron, Le Creuset and Stumptown Coffee Roasters just to name a few. However, it’s really chefs from across the U.S. who have been Jacobsen’s biggest champions.
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“A few years ago, when chefs first encountered the salt, there was a little bit of disbelief because they were so puzzled that we were making salt, especially out of fresh sea water,” says Jacobsen. “When they tasted it, though, everyone really, really liked it. I’ve never cooked professionally and I don’t come from a food background, so to have chefs that I admire love a product that we make feels really good.”