We sell both pails and bottles most years.

Creamed honey does not involve adding cream or anything else to the honey.  It is just a process of “seeding” liquid honey with finely ground crystallized honey which causes the liquid honey to crystallize itself with fine crystals that leave the honey soft and spreadable.  It is also called soft set honey, spun honey, or […]

Honey you find on the grocery store shelf is not really local honey even if it states on the label that it is, because of the loose definition of local.  Local could mean anywhere within 400 miles, and even then, beekeepers can buy honey from other places and add it to their own honey up […]

It is very difficult to make surplus honey on Salt Spring Island.  This is due to not having large fields of flowering monoculture like clover, canola, or alfalfa.  Salt Spring bees collect honey from wildflowers and blooming trees instead.  Salt Spring also often experiences very dry summers which result in the flowers not being able […]

Honey is considered raw if it has not been heated beyond the temperatures that you would find inside a hive on a summer day.  It is slightly heated to allow it to flow for extracting and bottling purposes but it is never heated above 35-37c.  Raw honey has also never been filtered, only put through […]

All liquid honey crystallizes eventually and depending on the source of the honey it might take a month and it might take years.  If your honey crystallizes that does not mean it is going bad.  You can put it in hot (37c) water to bring it back to liquid with minimal change in taste or […]