French sea salt has been traditionally harvested since the 7th century, making it one of the oldest recorded methods of salt production. Even today, it is still carefully hand-harvested using the same time-honored techniques. Seawater is collected in shallow pools where the sun and wind slowly evaporate the water, allowing salt crystals to naturally form. As the process continues, the remaining salt crystallizes into distinctive small pyramids, creating a pure, mineral-rich sea salt valued by chefs and home cooks alike.