On a small motu within the clear lagoon waters of Bora Bora, Swiss entrepreneur Fabienne Bratschi has established a niche gourmet brand specializing in sea salt harvested directly from the island’s pristine marine environment. What began as a modest personal experiment with seawater, sun, and wind has grown into a thriving enterprise that now exports products to 14 countries.

Bratschi, alongside Export Director Jean-Pierre Saab, expanded the brand under the name Tahiti Sea Salt, aiming to extend their artisanal approach throughout French Polynesia. This includes collaborations with remote island communities such as Puka Puka, a scarcely populated atoll with fewer than 100 residents and minimal exposure to tourism or pollution. The venture emphasizes a sustainable and community-focused model, providing economic opportunities for these islands.

Each salt crystal is harvested by hand, left unwashed and unrefined to retain its naturally high mineral content, including magnesium and calcium—qualities that have attracted the attention of renowned chefs, including Anne-Sophie Pic. The brand offers a range of products featuring unique flavor infusions, such as vanilla, chili, and even champagne, which Bratschi describes as embodying “the essence of Bora Bora itself.”

With a growing global footprint, Bora Bora Sea Salt is now targeting California as a key market for expansion. The company is actively seeking distribution partners in the region to introduce its distinctively sourced sea salt to a broader consumer base.

By blending traditional harvesting techniques with high culinary standards and community engagement, Bora Bora Sea Salt stands as an example of how localized artisanal products can position themselves within the global gourmet marketplace.