Meet Nancy Bruns | CEO and Co-Founder of J.Q. Dickinson Salt-Works

We had the good fortune of connecting with Nancy Bruns and we’ve shared our conversation below.

Hi Nancy, what was your thought process behind starting your own business?
I spent 20+ years in the food industry. I was watching salts from around the world get more and more popular. I saw an opportunity here in the US that wasn’t being met. There were very few artisan salt producers in this country. Combining that with the heritage my family had in the salt industry it made sense to move forward with a business plan to see if it was feasible. After a year of working on the idea, hiring a brand consultant, getting my brother involved and drilling a well, we took the leap.

Can you give our readers an introduction to your business? Maybe you can share a bit about what you do and what sets you apart from others?
J.Q. Dickinson Salt-Works produces solar evaporated, hand harvested salt in the Kanawha Valley of West Virginia. We are on top of an ancient ocean bed that has been dissolved by a fresh water aquifer. We draw brine up 350 feet with a well. This pristine, untouched brine is full of minerals that give the salt a unique flavor profile. We sell to restaurants and retailers around the country and direct to consumer through our website. My ancestors made salt on this property starting in 1817 We revitalized the business in 2013. It was important to us to have a minimal carbon footprint. Using the power of the sun to evaporate the brine made the most sense. It takes about 6 weeks from extracting the brine from the well to getting the salt in a jar.
While we built the business we met a lot of Appalachian artisan producers. Our brick and mortar shop, as well as our website feature the great people and products of the region. We are part of a sustainable economic community and strive to keep as much money in the local economy as we can.
Along the same lines we have met a lot of chefs who love to use our salt. We started a dinner series called “Celebrating the Seasons”. Our farm based facility has some beautiful event spaces. We want to highlight the chefs, the locally grown produce and proteins, and share with the community. People sit at long wood tables and meet their neighbors. It is a great environment to share good food with new friends and celebrate the amazing things happening in Appalachia.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
There are so many options! We’d start in Charleston, my home town. The first night we’d eat dinner at 1010 Bridge with James Beard nominated chef Paul Smith. Then we’d head to the Clay Center for Sound Checks. It’s a great venue for live music. Tables are set up on stage with the band. They have a bar and people dance and interact with the band. The next morning we’d head to Mea Cuppa at Capital Market. After coffee and a pastry we’d explore the goods the farmers bring in as well as the other shops in the building. We’d head to the Elk City neighborhood and have lunch at The Vandalia Company. We’d explore this up and coming neighborhood then go back downtown to catch an indie flick at the Floralee Hark Cohen Cinema. Then we’d do a brewery crawl down Summers St. Starting at Short Story Brewery, then Fife Street Brewery and finish at Bad Shepherd. We’d grab dinner at the bar at Noah’s Restaurant and Lounge.
I’d have fresh pastries from Charleston Bread available for breakfast before we go for a hike in the area. We have an amazing trail system offering hikes in different parts of the city. Kanawha State Forest is very close to my home which is another great resource for getting out into nature. After the hike we’d jump on the car to explore more of the state. The first stop would be Fayetteville, WV. We’d arrive in time to have lunch at the Secret Sandwich Society. Then we’d do the catwalk under the New River Gorge Bridge. We’d explore the shops in town before heading to dinner at the Wood Iron Eatery. The next morning we’d go white water rafting on the New River, followed by ziplining. We’d eat dinner at Pies n’ Pints.
The next day we’d have coffee and breakfast at the Cathedral Cafe. Then we’d pack up and head to Lewisburg, WV. We’d get there in time for lunch at the Humble Tomato. We’d spend the afternoon exploring the great shops and galleries in town. Dinner would be at the French Goat. The next day we’d grab some bikes and ride the Greenbrier River trail to the town of White Sulphur Springs. We’d grab lunch to go at The Lunch Box. We’d then explore the Greenbrier Resort. There are some great artisan shops in the Art Colony area. We’d catch a ride back to Lewisburg and have dinner on the patio at Del Sol.

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
My brother, Lewis Payne, and his wife Paige, came along for the ride and were very supportive of the idea. They not only put money into the business but worked many, many hours to get it off the ground.

Website: jqdsalt.com

Instagram: @jqdsalt

Twitter: @jqdsalt

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