Real Honey

We sell liquid honey that is not pasteurized, ultra-filtrated or blended, so it will crystallize (or granulate) over time. This is a normal process. You can heat up the honey gently “au bain mari” to liquify it again.

We also offer creamed honey. We prime the honey with very fine crystals so that the consistency is more like butter (depending on the temperature). This is the honey that we prefer.

Raw honey is very popular in Europe. Nothing is done to prevent crystallization, so it is honey in its purest form. The granules are course, like sugar.

Spring honey in the making

Most honey on the market is pasteurized, blended and ultra-filtrated, because people generally like liquid honey that stays liquid. For the cheapest imported honeys there are some concerns that corn syrup or another sweetener could be part of the mix.

No pasteurization. We try to heat the honey as little as possible, because heated honey produces HMF (Hydroxymethylfurfural) and HMF gives honey a bad taste over time. There is no need for pasteurization because honey contains so little water that bacteria or yeast cannot grow on it. That is why bees use it as their winter store.

No ultra-filtration. Ultra-filtration removes much of the pollen and the taste. Local pollen could help alleviating allergies.

Creepy crawly creatures?

No blending. Flowers bloom during different times of the year, so each honey flow has a unique bouquet. We usually have linden (or basswood) honey which is tangy, spring honey (mostly dandelion) and darker fall honey (clover, goldenrod and asters) available. We have a hard time making pure clover honey were we live.

Mead. We are making mead (honey wine) according to an age-old secret Belgian recipe (merci Charles!), but we are unfortunately not allowed to sell it in Québec. So, you need an invite to taste.

One of our production sites

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