Seed N Salt has grown steadily since opening in 2017, expanding to multiple locations across the city.
They continue to offer quick service with healthy, delicious meals featuring in-house made meals with wholesome ingredients.
Seed N Salt
Heather Merrett and Melodie-Joy Miller couldn’t find the kind of food they wanted to eat in Calgary — so they created it themselves. Seed N Salt opened in Mission in June 2017, offering quick-service salads and bowls made with real, whole ingredients. They’ve since expanded to three locations. “We felt the Calgary market was missing that type of offering,” says Heather, a CPA who worked in corporate tax and oil and gas before launching the café with Miller, who came from marketing roles at IBM and PWC. Behind the scenes, Seed N Salt operates like a full restaurant: dressings made in-house with olive oil, corn shucked fresh, beans baked daily, and additive-free roasted chicken. The customer favourite across all three locations is the Beach Bowl—spicy tofu, citrus shrimp or smoked salmon on kale and sushi rice with avocado, mango, edamame and ginger sesame dressing. New to the team is executive chef Kayle Burns who has joined as director of operations, bringing his experience to support current operations and future growth.
Seed N Salt | Various locations | seednsalt.com
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