Production of our honey

Each beekeeper sends us their honey in a container that complies with food production standards, either a cask or a pail. This honey is stored on our premises at controlled temperatures until we are ready for it.

The beekeeper’s expertise and commitment to quality guarantee a fresh product that’s packed with character. We monitor the quality of the honey, as well as making sure that organic standards are upheld.

Honey, a pure natural product that comes from flowers, is essentially made up of sugars (mainly fructose and glucose) and water. The proportion of sugars affects the physical properties of the honey as well as its crystallisation. Some honeys crystallise quickly (such as rapeseed honey), while others hardly ever do (acacia honey for example).

We use techniques developed by Walloon beekeepers to work with the honey that comes to us from the most beautiful areas in Europe and control its crystallisation.

Depending on the level of crystallisation, a honey can be set, spreadable, creamy or runny. The finer and more regular its crystallisation is, the more stable the honey will be in the long term.

Honey spends a dozen days in our workshops before being put into jars. We maintain the utmost respect for the product sent to us by the beekeeper. We soften it, mix it, slowly, without heating it above 38°C in order to preserve all of its qualities. We monitor and control the crystallisation process; that’s what will determine when the honey will go into the jar.

When necessary, we seed the honey. We do not use any additives and we do not modify the product in any way; our work is restricted to guaranteeing the honey’s physical and chemical state. Each stage in the production process is traced. Once in the jars, the honey is stored at a controlled temperature before it is dispatched.