Leroy checking out the sprinkling of Fleur de Sel on a new slab of Salted Caramel. Anna had a really great way of explaining it to customers at the recent Creston Art and Craft market. She said, "Adding salt to caramel helps bring out the caramel flavour and make it bigger. Then the salt on top adds a little kick of salt and some crunch at the end." We add sea salt to the cooking caramel and then after it is poured and starts to cool we sprinkle Fleur de Sel on top. Fleur de Sel which translates as Flower of Salt is gathered by hand in France. Now that's a job. The flavour is lovely and salty without any metallic or chemical taste. Lerory approves.