About Syracuse Salt Company

David Iannicello and Elizabeth "Libby" Croom are the father and daughter dynamic duo behind Syracuse Salt Company.

Born and raised in Syracuse, NY, David grew up in the industrial town endearingly nicknamed the 'Salt City' way back in the 18th century. Traveling around the city in the winter months (which are about 9 months out of the year), it quickly becomes apparent where the quirky name originated from. Along Onondaga Lake, known as 'Salt Lake' in the 1600s, the roads look as though they are paved in white. Surprisingly, this is often not from the snow itself which Syracuse is known for, but rather the salt springs found along the shores of the lake.

Growing up, Libby could often be found in the kitchen with David cooking or baking, though unfortunately without much success. Libby did not inherit David's talent for creating something out of nothing, but did often enjoy the fruits of his labor. This skill of David's evolved into a passion for trying out new flavors and unconventional dishes. He quickly realized that the secret to this type of experimentation could be found in different variations of salt -- be they finishing salts, Himalayan salts, or varying types of flake and sea salts. After reading up on the history of salt and conducting fairly extensive research on the subject, he began sampling various exotic flavors and recruited Libby into trying new dishes. However, they both felt that there was a wider audience to be reached with this fairly well-kept secret. Thus, Syracuse Salt Company was born.

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