Got Questions?

Frequently Asked Questions

We source our honey from a licensed honeybee farm in Alberta, Canada.

Our honey is 100% honey and contains no other ingredients except honey.

Properly stored raw honey can last for decades. Always keep your honey jar tightly sealed after every use to ensure it keeps for as long as it lasts. Store in a cool, dry place away from the sun or any source of heat.

Your honey has not gone bad, and it is safe to eat it (including the white foamy substance).

The white foamy substance results from the tiny air bubbles in the honey escaping to the top of the honey during packing. When the packed honey rests, the air bubbles work their way up to the top of the jar, creating the foam.

Raw honey is extracted from the beehive with little or no heat and has all the healthy enzymes and bee pollen intact. Whereas processed honey is heavily heated and filtered to remove air bubbles to make it appear more ‘presentable.’ It may also contain other ingredients apart from honey.

The colour and taste of honey are determined by the flowers where the bees collect the nectars. So your honey may be lighter or darker than what you are used to; it all depends on the flowers.

Yes, your honey is still edible. 

Crystallization happens mainly in the winter. To soften your honey, place a pot of water on medium to low heat, cut the quantity of honey you need into a glass or ceramic bowl, and place it in the pot. Leave for 3 to 4 minutes, stir at intervals until you get your desired consistency. In warmer weather, room temperature will soften your honey.

Please note high heat kills the good enzymes found in raw honey; hence it is not advisable to soften your honey with microwave as it heats up too quickly.

When substituting honey for granulated sugar in recipes, begin by substituting honey for up to half of the sugar called for in the recipe. For baked goods, make sure to reduce the oven temperature by 25°F to prevent over-browning. Reduce any liquid called for by 1/4 cup for each cup of honey used and add 1/2 teaspoon baking soda for each cup of honey. Because of its high fructose content, honey has higher sweetening power than sugar, and this means you can use less honey than sugar to achieve the desired sweetness. 

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