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About Our Honey

The bees that made this honey were rescued from the side of a barn before the building was demolished.
Those original bees have split into five hives that are all kept in back yards in Forestville away from commercially farmed lands that use pesticides.
Our bees are largely left undisturbed to go about their business and they collect from a wide variety of flowers as evident by the many different colours of pollen in the hive. They not artificially transported to chase monoculture crops as often happens for commercial honey. We let the bees perform all their natural functions and only disturb the hives once a month during the warmer months to make sure they are healthy and to remove any excess honey to give to you. They are generally very passive creatures and only get defensive when the hive is disturbed.
The honey is hand processed on site and filtered with a coarse filter that removes the visible wax but leaves in the pollen and other micronutrients and our manual process allows us to keep our honey below 40 degrees which leaves the naturally occurring enzymes, antibacterial components, flavours and other proteins intact. This is in contrast to automated commercial operations that need to heat the honey to higher temperatures to facilitate high speed extraction.
Raw honey should be kept above 10 degrees or it runs the risk of crystallising. Crystallisation doesn't affect the properties of the honey and some people even prefer the consistency. Crystallisation can easily be reversed by heating the honey up to 40 degrees (hot bath temperature) in a pot of water or in direct sunlight on a hot day and it will turn back into a liquid.
In order to make 1/2 kg jar of honey, 2 million flowers must be visited with the bees collectively travelling up to 88,000 km.
Once the nectar is gathered, the bee mixes it with enzymes and deposits it into a honeycomb. Honeybees then fan the liquid nectar with their wings, helping the water to evaporate and create the thick substance you know as honey. This honeycomb is then sealed with beeswax and the honey will vary greatly based on the types of flower from which the nectar was harvested.
Honey has high levels of monosaccharides, fructose and glucose, giving it it’s sweet taste. Minerals, vitamins, amino acids, trace enzymes, pollen and water make up the rest of its composition roughly 0.4 percent unless filtered out. It is fat free, cholesterol free, and sodium free. Enjoy

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