The History of Salted Caramel

In 1977, a French chocolatier named Henri Le Roux invented salted caramel as a filling for his chocolates using the salted butter that his native Brittany was known for producing. Then in the late 1990s, Pierre Hermé, a Parisian pastry chef known for pushing culinary boundaries, invented a salted caramel macaron. Hermé’s salted caramel macaron influenced a group of American chefs and restaurant owners, and they introduced the flavor profile to the United States. Soon, salted caramel treats began popping up in food magazines and at culinary showcases and trade shows. As the flavor profile rose in popularity, chain restaurants began adding it to their menus, as did food specialty shops. In the mid-to-late 2000s, The Cheesecake Factory and Williams-Sonoma both began offering salted caramel treats. Shortly thereafter, Starbucks began offering salted caramel beverages. Salted caramel continued to become popular throughout the 2010s and remains a favorite today, with many treats continuing to feature the distinct salty-sweet flavor.