New, state-of-the-art facility for SaltWorks

  • Written by Deborah Stone
SaltWorks_Exterior SaltWorks celebrated its 10-year anniversary with a move to a new, 100,000 square-foot, state-of-the-art facility in Woodinville.

The local gourmet sea salt company, which was founded in 2001, has grown immensely in the past decade, and according to co-owner Naomi Novotny, it needed more space in order to be able to increase manufacturing capabilities.

“Our new headquarters are wonderful,” says Novotny. “We have tripled our storage capacity and added new equipment, created divided rooms with an air filtering system, a huge washout station and a much bigger shipping area. We also upgraded our natural smoking facility which quadruples our salt smoking capacity.”

Novotny adds that the new facility was originally just a warehouse. She comments, “It was a box, which was what we wanted because then we could design the space to meet our needs and enhance the work flow.”

SaltWorks began in a spare bedroom in Novotny and her husband, Mark Zoske’s house. The couple, who founded the company together, soon moved their operation to a storage yard and then to a warehouse in Redmond.

Five years ago, they made the move to a 20,000- square-foot space in Woodinville, which eventually became 60,000 square feet.

SaltWorks Fill Line
The interior of SaltWorks’ new 100,000-square-foot, state-of-the-art facility in Woodinville. Courtesy photo.
In the beginning, they had two employees. Today, there are 40.

The relatively unknown start-up is now the world’s leading gourmet salt source and continues to break ground in the production of natural artisanal sea salt.

“We offer over a 100 different varieties of salts and a dozen brands,” explains Novotny. “We export bulk and packaged salts all over the world. We make special blends for large companies and do custom flavors and custom smoking.”

Novotny attributes the company’s success to good timing and an increased awareness of natural and sea salts. She says that people have gotten more conscious of the food they eat and that ingredients are important to them.

“Our goal has always been to be on the leading edge of creating new products and developing technologies and natural ways to do things,” she comments. “We plan to continue to grow and add more capacity and distributors, as well as reach different industries.

“We’ve just scratched the surface of the market and there’s so much more out there.”

The challenge for the company, according to Novotny, is to keep managing the growth, get good employees for key positions and concentrate on putting out the finest quality and most innovative products.

“Our mission is to do it better than it’s been done before,” she adds.

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