where our cooking inspiration starts: the salt shelf
We're bad at blogging. No secret there. Though this doesn't excuse our absence, we've undergone significant changes in the past 3 months. Half of Secret Stash Sea Salts moved to San Francisco. Being that we're still a small-scale partnership (of two people), that was a gamble for our small batch company. How would we make it work? Who would we hire? How would shipping and distribution change?
We're also both getting married! Planning the simplest of low-key weddings can still be enough to overwhelm. Will chef Joe cater his own wedding and bake the cake? These are the questions swirling around our heads, at the end of the day. Luckily, Joe met a wonderful woman, Renee, who now handles Seattle accounts and distribution.
We're also re-modeling our website. For those who stuck with us through shopping cart malfunctions: thank you for your patience and understanding. We're not tech-savvy, though we wish we were.
Bulk sales are growing, which means we are too! We're excited to field more interest in wholesale salt for private label and restaurant food-service. Last month, we shipped over 200 pounds of salt!
For those who don't know us, Joe and I work jobs outside of
Secret Stash Sea Salts. When Joe isn't making salt, he's running two Seattle restaurants:
Ventana and
Twist. I'm doing media relations, consulting for restaurants, and various freelance projects. In the spirit of keeping the salts alive, we love what we do.
Oh! We recently finished filming a salt video too! It's a look at how our partnership began, and who we are.
We're in a good place. Finding our way. Thanks for joining us.
