In 2012, our founder Marcus discovered that the "pure honey" in supermarkets had been ultra-filtered, heated to 70 degrees, and blended with imported syrups. All the pollen stripped. All the enzymes destroyed. What remained was essentially flavoured sugar water in an amber bottle.
So he drove four hours to meet the Andersons - a family running 40 hives on a pristine patch of Victorian farmland - and made a deal: we take the honey as nature made it, cold-extracted and unfiltered, or we don't take it at all.
That first batch sold out in three days. Twelve years later, we still work with the same small network of family apiaries. Same principles. Same stubborn commitment to real honey.