Guerande Coarse Sea Salt, No Additives, Hand Mixed. It was between 854 and 859 that the monks from St. Saveur de Redon were donated several salines on the peninsula of Batz. These salines were mined by the salt workers and weren't going to change as a result. Sea water enters the salterns at high tide. It progresses slowly then gradually settles producing a concentration of salt which continues under the sun and wind until saturation point and until the sodium chloride forms crystals. The salt worker then collects the grey coarse salt by scraping with a type of wooden rake. The salt is then dripped dry firstly in the fresh air and then finely ground down in the salt granaries.