Creamed Honey

Smooth, spreadable creamed honey — the same raw honey, in a soft, velvety set.

We seed our honey with a fine-crystal starter and let it set slowly into a thick, creamy spread rather than granulating coarsely. Kept below 30°C throughout creaming, beneath the temperature of the hive itself, so the enzymes and natural character stay intact.

It’s made the traditional way — the Dyce method — which takes patience: the seeded honey is stirred for fifteen minutes every hour for six to seven days to spread the fine crystals evenly, then left to settle at around 15°C for a couple of weeks until it sets smooth and silky. No shortcuts, and no heat to rush it.

Perfect on toast, crumpets, or straight off the spoon, with no drips.

Held to the highest standard, from hive to jar:

• Sites free from pesticides and insecticides, landfill, and agricultural crops within 5km
• No copper naphthenate wood preservative, no plastic frames, no paraffin
• Our production hives are never fed sugar or fondant — the bees live on their own honey, and we leave a full box of stores on every hive over winter
• We take only the genuine excess, equalising between hives rather than feeding
• Hives stationary — never trucked, never used for commercial pollination
• Fully insulated Finnish hives (high-density EPS, roughly R7–R8 — around 6–12× the thermal protection of a standard 22mm timber hive)
• Australian wax foundation, no synthetic chemicals in the hive
• No synthetic miticides — only organic-approved methods if treatment is ever needed
• Bottled in glass — inert, with nothing to leach into your honey

Every hive we keep was rescued, and each one carries its own story.

Second prize for Creamed Honey, Pakenham Show 2025 — and our honey is used at Stokehouse St Kilda by Executive Chef Jason Staudt.

Every jar funds the next bee rescue.