Caramel Fleur de Sel Coffee Syrup

Caramel Fleur de Sel

caramel, caramel malt, fleur de sel

Caramel Fleur de Sel: Why they keep coming back

In Their words

"Buttery. Creamy. Toffee-like. How a high quality caramel should taste."

— Emily | Chemist, Washington

"It's the little luxury I didn't know I needed."

— Emma | Consultant, New York

"The salt in the caramel was perfect. It's what makes it feel like a real ingredient, not just sweetness."

— Emily | Flight Attendant, North Carolina

Real Cooked Caramel

Caramel, taken just to the edge of butterscotch.

Cooked slowly to develop depth without bitterness, it carries a warm, rounded sweetness with a subtle toasted edge.

A specially selected caramel malt adds body and a deeper, more layered richness—extending the flavor beyond simple sweetness.

Finished with fleur de sel from the salt marshes of Guérande, it settles into a smooth, balanced finish that lingers without overwhelming.

It’s caramel, properly made.

In the salt marshes of Guérande, a thin layer of crystals appears on the surface only under the right conditions—sun, wind, and stillness. It’s skimmed by hand before it disappears.That brief moment is what gives it its soft texture and clean, balanced finish.

Guérande, France

Where fleur de sel is gathered and traded, just as it has been for generations.

Recipe

Salted Caramel Shaken Espresso

Bright and lively at first, then softens into something deeper and buttery.

1 double espresso
¾ oz Caramel Fleur de Sel
Ice
1–2 oz oat milk
Flaky salt (optional)

Add syrup to a shaker or sealed jar. Pour hot espresso over it and stir briefly. Add ice and shake hard for 15 seconds until chilled and lightly foamy.

Strain over fresh ice. Add oat milk slowly so it ribbons through the coffee. Finish with a few grains of flaky salt.

Let it sit for 60–90 seconds before drinking.
The foam tightens and the salt integrates.

Featured product

Bon Brun

3-Pack: Cafe Collection

$79.00

(0.0)

Three expressions built for the daily ritual.
French hazelnut, made from Cacao Noel’s open-flame roasted praline paste. Madagascar vanilla beans, cold-infused and unhurried. Caramel cooked to the butterscotch stage and finished with fleur de sel from the salt marshes of Guérande. Three bottles. 84 mornings. Not one of them ordinary.

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