Jonathan Grahm sells individual truffles and boxes at his Brentwood flagship, online, or as gifts. Regardless of how many truffles you want, he takes advance requests for the top design, as I learned at dineLA’s last Restaurant Week launch party. Yes, his salted caramel truffle is a signature, with dark chocolate cradling sticky caramel with a savory hit.

It’s always fun to explore at this adventurous bakery from Kristine de la Cruz, partner Sean Gilleland and head baker Lisa Yi. One of my favorite items is their salted caramel polenta coffee cake, which might look like a blondie, but has deeper flavor, and a grittier texture.

While this might not be the most famous pudding in town, it does have a silky texture and the most savory top note, finished with a dollop of crème fraiche, a drizzle of salted caramel and some accentuating flakes of Maldon sea salt.

Your mouth will get a workout at this café from Zoe Nathan and Josh Loeb thanks to their salted caramel bar. The rich square features a Graham cracker base, a slab of the key ingredient, which requires serious chew, and dusting of sea salt

Little Flower could easily be called the house that sea salt caramels built. These tiny candies with explosive flavor were a calling card for years on shelves at places like Clementine and Joan’s on Third before Christine Moore, a former Campanile chef, managed to open her café in west Pasadena. Yes, these salted caramels are still prominent at Little Flower, creamy, buttery bites with a savory kick, each individually wrapped in wax paper.