All of our honey is harvested from our family farm in Saskatoon, Saskatchewan, Canada. We never blend our honey or source it from other countries.

Honey is a supersaturated solution made of almost 80% sugar molecules. When honey is harvested from a beehive, these molecules naturally begin to crystallize over time. The speed of crystallization, texture, and color depend on the flower source where the bees collected the honey.

Our bees collect nectar mostly from alfalfa, sweet clover, and prairie wildflowers, which make the honey crystallize within 4-5 weeks of harvest, and turn into a beautiful white color.

Most mass-market honey is a golden liquid color because they have taken honey from many sources, blended it together, and then heat-treated (pasteurized) the honey. This achieves three things:

(1) lowering costs by blending cheaper honey with some higher-quality honey,
(2) a consistent golden-yellow honey, and
(3) delays the crystallization process so the honey stays liquid on store shelves.

Unfortunately, this processing also strips away beneficial nutrition and flavor for the sake of consistency and cost.

We don't mess around with blending or heat-treating our honey, so you get high-quality honey as naturally as the bees intended!

Pasteurization is an important process in food preservation that allows us to ensure that many foods are safe to eat, such as dairy, eggs, juices, and canned foods. Pasteurization involves processing foods with a heat treatment to kill any pathogens and bacteria that are present.

Honey, however, is naturally acidic and has such a high sugar content, which makes it a hostile environment to bacteria and pathogens. Thanks to its naturally antimicrobial and antibacterial qualities, honey doesn't actually require any processing to be safe to eat and have an extremely long shelf life. In the case of honey, pasteurization is used in order to liquify the honey and delay the crystallization process for as long as possible.

Unfortunately, this process also kills all of the beneficial enzymes, vitamins, nutrients, as well as complex flavor compounds that exist in the natural honey and results in honey devoid of nutrition and flavor.

Therefore, not only is it safe to eat unpasteurized honey, it is much healthier for you!

Please note: there is a risk of the presence of Clostridium botulinum (botulism) spores in all honey, both pasteurized and unpasteurized. Adults and older children can digest these without any risk, however, do not feed honey to infants less than 1 years old as their digestive systems have not fully developed to kill these spores.

Since we never pasteurize our honey, the prairie honey that we harvest crystallizes very quickly and firmly, and can be quite hard to scoop or spread out of the jar. To address this, we apply a "creaming" process while the honey is crystallizing. It's not as fancy as it sounds - we simply stir the honey for a set period of time as it crystallizes.

This process controls the size of the crystals so that they become smaller and finer. This allows us to produce a honey that is pleasant to use, creamy and smooth on the tongue, while preserving the original nutrition and flavor profile of the honey.

Honey lasts for a very long time when harvested, packaged, and stored correctly - and unlike other foods, it doesn't require pasteurization to prolong its shelf life. Honey discovered from ancient Egyptian times was found to be still edible!

We put a 5 year best before date on our honey, but as long as you store it properly, it can last even longer than that. However, unlike wine or cheese, honey doesn't get better with age. Your honey is meant to be enjoyed, not saved!

Ideal storage conditions to best preserve your honey:
- Keep it in a cool, dry area, at room temperature or lower and with relative humidity below 50%.
- Avoid direct sunlight.