Our story · Michigan
A family, a few hives,
and something sweet.
We’re a dad and his daughters keeping bees in Michigan. What started in the backyard has become a little family ritual: tending the hives, following the blooms, and sharing what the bees make.
Good honey takes its time.
Here’s the journey from our hayfield to your kitchen.
01Spring
It starts at the hive.
Our hives sit at the edge of a hayfield, a short flight from fruit trees, clover and a long ditch of wildflowers.
All spring and summer the bees bring back nectar, and we check on the hives every week or two — looking for a healthy queen, plenty of brood, and room to grow.
02Summer
One frame at a time.
When a frame is full and the bees have capped it with fresh white wax, the honey is ready. We only take what the hive can spare and always leave them plenty for winter.
A good frame weighs five or six pounds, so we take turns with the smoker and the heavy lifting.
03Harvest
Spun, not cooked.
We slice the caps off and spin the frames in a hand-crank extractor, then let the honey run through a simple strainer to catch the wax.
No heating, no fine filtering. That keeps the pollen, the aroma, and the flavor of whatever was blooming that month.
04Your kitchen
Into the jar, and on to you.
We jar everything by hand and label each batch with what bloomed. Then it rides to church on Sunday, or to work in a runner’s lunch bag.
Thanks for keeping a small family apiary buzzing.
From our family to yours
A taste of what’s blooming.
Every harvest is a little different. Find your favorite, and we’ll have a jar ready for you.