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Creamed Honey

Sonoma County Bee Company

Creamed Honey

$14.00

Oh my creamy deliciousness. First dating back to 1935 and sometimes called honey fondant, whipped honey, or spun honey, Creamed Honey is characterized by uniformly distributed crystals exceedingly minute in size and has a spreadable, delightful consistency. Lighter in color and smoother in texture that Sonoma County Bee Company's Small Batch Raw Honey, this decadent offering still upholds the same values and ethos we love: it comes from a collective of beekeepers who practice feed- and treatment-free beekeeping and harvest honey only when there's a surplus (because a thriving bee population is, after all, their heart-centered passion!). Incredibly delicious at the table on a cheese board, spread on toast, used as a dip for fruits, dolloped into daily herbal tonics. or drizzled on food to add a touch of creamy sweetness, this gift from the bees is a treat to be treasured.

3oz

Raw Creamed Honey

Enjoy at the table on a cheese board, spread on toast, use as a dip for fruits, or drizzle on food to add a touch of creamy sweetness. Do not store honey at high temperatures or it may revert to its liquid honey state. 

Founded in May 2019 by Candice Koseba, who began her career long before 2019 as a chef, first in Chicago and then in Carmel, where she worked at the Michelin-starred restaurant L’Auberge. There, during stroller walks with her then-newborn son, she became curious about edible plants and decided to pivot her career. Eventually, Koseba and her husband moved to Sonoma County, and she began to study at The California School of Herbal Studies in Forestville.

In 2014, after her husband took a gig as the chef de cuisine at Single Thread in Healdsburg, Koseba signed on to become the restaurant’s lead forager. It was here that Candice had her first experience with honeybees. Of her time there, she says,  “There was a desire to have hives on the (Single Thread) farm, and I saw the opportunity to learn,” Koseba remembered. “As a forager I had become fascinated with observing and anticipating cycles and seasons of life.” Working with a colony of honeybees was a natural extension. She read everything about bees that she could get her hands on. She took classes at Santa Rosa Junior College with Serge Lebesque, a local bee expert. She even joined the Sonoma County Beekeepers Association.

As Koseba’s knowledge and comfort level grew, so too did the number of colonies under her charge. Eventually, she founded Sonoma County Bee Company to manage them all. Today, the company works as a collective; Koseba and fellow beekeepers tend hives all over Sonoma County. They offer basic apiary management, swarm removal and beekeeping consultations. Their priority is, and always will be, the health of the bees and only ever taking that which is a surplus within the hive. They are committed to a thriving bee population, and Candice's beekeeping enthusiasm is second-to-none.

The Intention

Oh my creamy deliciousness. First dating back to 1935 and sometimes called honey fondant, whipped honey, or spun honey, Creamed Honey is characterized by uniformly distributed crystals exceedingly minute in size and has a spreadable, delightful consistency. Lighter in color and smoother in texture that Sonoma County Bee Company's Small Batch Raw Honey, this decadent offering still upholds the same values and ethos we love: it comes from a collective of beekeepers who practice feed- and treatment-free beekeeping and harvest honey only when there's a surplus (because a thriving bee population is, after all, their heart-centered passion!). Incredibly delicious at the table on a cheese board, spread on toast, used as a dip for fruits, dolloped into daily herbal tonics. or drizzled on food to add a touch of creamy sweetness, this gift from the bees is a treat to be treasured.

3oz

The Ingredients

Raw Creamed Honey

The Ritual

Enjoy at the table on a cheese board, spread on toast, use as a dip for fruits, or drizzle on food to add a touch of creamy sweetness. Do not store honey at high temperatures or it may revert to its liquid honey state. 

The SCBC Story

Founded in May 2019 by Candice Koseba, who began her career long before 2019 as a chef, first in Chicago and then in Carmel, where she worked at the Michelin-starred restaurant L’Auberge. There, during stroller walks with her then-newborn son, she became curious about edible plants and decided to pivot her career. Eventually, Koseba and her husband moved to Sonoma County, and she began to study at The California School of Herbal Studies in Forestville.

In 2014, after her husband took a gig as the chef de cuisine at Single Thread in Healdsburg, Koseba signed on to become the restaurant’s lead forager. It was here that Candice had her first experience with honeybees. Of her time there, she says,  “There was a desire to have hives on the (Single Thread) farm, and I saw the opportunity to learn,” Koseba remembered. “As a forager I had become fascinated with observing and anticipating cycles and seasons of life.” Working with a colony of honeybees was a natural extension. She read everything about bees that she could get her hands on. She took classes at Santa Rosa Junior College with Serge Lebesque, a local bee expert. She even joined the Sonoma County Beekeepers Association.

As Koseba’s knowledge and comfort level grew, so too did the number of colonies under her charge. Eventually, she founded Sonoma County Bee Company to manage them all. Today, the company works as a collective; Koseba and fellow beekeepers tend hives all over Sonoma County. They offer basic apiary management, swarm removal and beekeeping consultations. Their priority is, and always will be, the health of the bees and only ever taking that which is a surplus within the hive. They are committed to a thriving bee population, and Candice's beekeeping enthusiasm is second-to-none.

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