"From the flora, fauna, and forage of the PNW." 

Transport your taste-buds to the terroirs of the Pacific Northwest with Single-Origin Raw Honey from Bee Local! Each honey variety offers a distinct, complex flavor that reflects the flora, fauna, and forage of its unique region. Where will your favorite flavor be from?

Bee Local produces artisan honey using sustainable techniques while promoting community involvement and education. Their goal is to become the most trusted, transparent, and tasty honey company in America, sourcing only the most healthy and uniquely delicious honeys.

Note: Bee Local's resident cheese genius gave us some truly insightful info on how to pair these honeys with cheese. Gruyère or a similar alpine cheese pairs nicely with the Walla Walla and Willamette Valley honeys. A fresh chèvre is delectable with the Oregon Buckwheat honey. Go bold with roquefort, go sweeter with a cambozola. Blue cheese goes with anything! And if you'd like a dessert option, pair any of these honeys with a triple cream brie for something absolutely decadent. Oh, boy. Now we're really hungry...

All honey will, at some point, turn into sugar crystals. This doesn’t mean your honey has gone bad, and it does not affect the taste or quality of your honey.

Honey crystallization—also called granulation, solidifying, or sugared—is a natural process that’s due to the type of flower the honeybee visited. The nectar’s floral source determines the rate at which the honey will turn into a solid state, which also depends on how stable the sugar crystal is within the nectar.

If you want to slow the crystallization of your honey, do not store it in the refrigerator! Cold temperature actually speeds up the granulation. However, some actually prefer it in this solid state. It spreads on toast without escaping off the sides, and it won’t drip off the spoon before you stir some in your tea. Of course, you can easily return your honey to its liquid state, if you like. Just gently warm your jar in hot—not boiling—water.