It's All About Flavor
Salt Traders began with a fascination for specialty sea salt and pepper in 1998. Salt Traders was central to the emergence of sea salt as a popular condiment and was the first to introduce artisanal sea salt and pepper to home and restaurant kitchens across the country.
And then I came along. My name is Didi Davis and my fascination with specialty sea salt and pepper began in Paris, where I fell in love. Wandering through a marketplace I stumbled on a small tin of vanilla salt, crunchy and aromatic. I was overwhelmed with excitement, as this was not something available back home. My background as a chef, cookbook author, and cooking teacher kicked in and sent me into a new creative zone using this amazing flavored salt. Back home, I shared the salt with my students and then, one thing led to another. Soon I was making flavored salt and loving the new journey that little tin of salt had sent me on.
Salt led to sugar and soon we were making lots of delicious flavored seasonings and adding unusual sea salt and pepper to our shelves. Our seasonings are made in a small way, by hand, not big-batch production. We like to think of Salt Traders as a place for people to find something fun and different, to spark creativity, and to enhance everyday meals with just a sprinkle.
A Bit About My Professional Background
I am a chef, food writer, teacher, and editor. I began my training in 1972 with world-renowned chef, cooking teacher, and food writer Madeleine Kamman. I worked for Ms. Kamman for ten years teaching in her non-professional and professional cooking school, working at and managing her restaurant Chez La Mere Madeleine in Newton Centre, Massachusetts, and later, working at her cooking school in Annecy, France.
In 1982, with a colleague, I opened the cooking school Cooking at The French Library, in Boston, Massachusetts. The school was given a Best of Boston award by Boston Magazine, 1982, and featured in Bon Appetit magazine. While operating the school, my desire to write unfolded and I began writing for several food magazines and newspapers. And that evolved into writing cookbooks. My first book, A Fresh Look at Saucing Foods, was nominated for an International Association of Culinary Professionals (IACP) Award. I followed that book with Side Dishes Creative and Simple.
In addition to my own books, I began a side business of recipe development, testing, and editing for several cookbooks. Among them are the 1997 revision of Joy of Cooking, the award-winning Zuni Cafe Cookbook, authored by Judy Rogers, and Molly Stevens' All About Braising which won the IACP and the James Beard Foundation awards for best Single Subject cookbook published in 2004.
After several years of freelance work and raising my son, I acquired Salt Traders to grow my flavored salt and sugar business.