About Bitterman Salt Co.
AT BITTERMAN SALT CO. WE PUT FLAVOR FIRST.
We're committed to delivering the full flavor of the sea, bursting in every bite. We believe salt is a whole food, a union of the ocean’s mineral wealth and skilled human endeavor. Our mission is to create a world where high quality salt is part of everyday life. We celebrate traditional salt farming and honor the highest standards of environmental responsibility in our quest to make the absolutely best salt available to everyone. Our salts are profoundly rooted in the diverse culinary traditions of the artisans that make them - making our salt the ultimate quality, sustainable, local ingredient.
Bitterman Salt Co. began by pure chance, and as another company altogether. The Meadow, founded in June of 2006 in Portland, Oregon, offering gourmet salt, bean-to-bar chocolate bars, vermouths and cocktail bitters, and fresh cut flowers. Restaurant owners and food manufactures became increasingly interested in both our salt products and our expertise. By October of 2006 The Meadow began selling salt wholesale to early adopters like James Beard Award winning chef/restauranteur Gabe Rucker, James Beard Award winning chef/restauranteur Naomi Pomeroy, and James Beard Award winning chef/restauranteur Vitaly Paley. In 2009 The Meadow began selling packaged salt products to other retailers.
Bitterman Salt Co. was officially established in 2012 to proudly back the salt with a name, and to help our customers make sense of our increasingly distinctive missions: The Meadow is about the fun, community, and deliciousness to be enjoyed within the homey confines of a beautiful shop; Bitterman Salt Co. is about bringing flavor to life through salt. Today, Bitterman Salt Co. is incredibly proud to play a humble salty part of the success of beloved national brands ranging from Salt & Straw to Sur la Table.
MARK BITTERMAN, SELMELIER
No one knows salt like Bitterman. Mark has traveled the globe for 25 years seeking salts worthy of your food. Mark is a world-renowned speaker and James Beard Award winning author of Salted: A Manifesto on the World's Most Essential Mineral. He has published five books to date, four of them on salt (the other is on bitters, which some call the "salt of a cocktail"). He coined the term selmelier, which means "salt expert." A selmelier is to salt what the sommelier is to wine, providing information and expertise that helps diners and chefs get the best possible results from their food. Mark has been recognized as a Local Food Hero by Cooking Light and a Tastemaker in Food & Wine. He has been featured in The New York Times, The Splendid Table, Bizarre Foods, ABC News, CNN, the History Channel, among others. Learn more about Mark here.