Inspired by French heritage, our signature Salted Caramel has a special connection to Brittany. Ollia co-founder David is from this region on the west coast of France, known for its coastal cuisine and centuries-old tradition of sea salt harvesting.

For generations, sea salt has been harvested along the coast using traditional salt marshes, where seawater evaporates naturally with the sun and wind. It has long been an important part of Breton cuisine, perhaps most famously in caramel au beurre salé — salted butter caramel.

The salt we use at Ollia is harvested right beside David’s family home before making its way across the Atlantic to our kitchen in Calgary.

We use it to make our Salted Caramel Spread: rich, buttery and perfectly balanced with a touch of fleur de sel. Drizzle it over apples, pancakes or ice cream, swirl it into buttercream for your baking, or enjoy it straight from the jar... we won’t judge.