FAQ
When I purchased my honey it was liquid, now it is crystalized and hard, what happened?
This is 100% natural and means that the honey is pure and unpasteurized! Ours or any liquid raw honey will crystallize in time, in anywhere from two weeks to a couple of months depending on what the floral source is.
Can I return my honey back to a liquid state?
Yes. Just place your jar of honey in a saucepan that is full of water and increase the temperature between 35-40 degrees Celsius. We do not recommend microwaving your honey as it kills all "the good stuff".
Where are you located?
We are located just outside of Warburg, Alberta in Leduc County.
What is the difference between creamed and liquid honey?
The main difference between creamed honey and liquid honey is their physical state and texture. Both creamed and liquid honey are made from the same natural ingredient, which is floral nectar collected by bees and then processed by beekeepers. However, they undergo different processing methods, resulting in distinct textures and characteristics. Liquid honey is straight from the hive and will crystalize in time. Creamed honey has been kept in our creaming machine and temperature controlled 916-18*C), spinning 15 minutes of every hour for about 5 days. Creamed honey is more spreadable. Both are considered raw as they have not been over 40*C.
What is the main floral source your bees feed on?
Bees can fly 2 miles or more to forage for nectar. So, it hard to guarantee exactly what they have been into. We have a good mix of clover, alfalfa, wild flowers, flowers from the Village of Warburg, and canola in our area. Typically our first pull would be coming off of an alfalfa/clover/wildflower, our second pull would be the same but also canola and our third pull would be alfalfa/clover/wildflower. But again, it is hard to say for sure!