Foundation. Flavor. Food.
The flake salt used in this smoked applewood flake salt is produced by pressing sea salt with a large roller to compress the salt crystals into a flat, irregularly shaped flake. These "lamellose," or plate-like crystals, have a smooth surface and a low mass. This helps add to the crunch and the length of time that the salty flavor lingers on the tongue.
After the salt has been flattened, it is cold-smoked in a process using hardwood that is both bark free and aromatic. 68 to 86°F is the temperature range in which the cold smoking takes place. This is a process that ensures the flavor of the smoke lingers on the salt, without overheating or "cooking" the salt. The smoking process itself isn't complicated. The smoke produced from the applewood pellets are burned and the smoke wafts around trays of the flake salt over the course of 8 to 12 hours. Not all smoked salts are the same. This cold smoking process delivers the most high-quality flavored salts. Top grade smoked salts, like ours, will pick up the flavor characteristics of the wood they were smoked with.
Lower quality, or cheap smoked applewood salts are often made from inexpensive table salts that have added apple flavors and coloring agents. These salts are not even classified as pure salt products because of their added ingredients. Real smoked salts, like ours, are slightly more expensive in comparison because of the true quality you will get from them.
In September of 2019 our Chef/Owner, David Humphrey, started A&H Provisions to help bring a local option for spices to the Atlanta, Georgia area. An option that will give local residents the ability to have a spice merchant help them make the right choices when purchasing their spices. We will source our product so as to provide you with freshest product possible.
Chef David has been in the culinary industry for over 25 years. His first job was at Six Flags Great America in Gurnee, Illinois. After that he was hooked on the industry. He would continue to work with food whether it was in the back or front of house, in positions from entry level to managerial. In 2010, Chef David enrolled in culinary school at Le Cordon Bleu College of Culinary Arts Chicago and then graduated in March of 2012 with an Associates Degree in Culinary Arts. He then began working at fine dining restaurants in Chicago, amongst them were, Bistro Bordeaux, Fork and A10. In 2016, He moved to Lawrenceville, Georgia and began working at restaurants there, then eventually switched over to Private Chef work before starting A&H Provisions.
At A&H Provisions, we have the belief that making great food starts with a solid FOUNDATION. Our spices provide that foundation for ultimate FLAVOR, which will give you the greatest tasting FOOD for you and your family.