Raw Eastern Shore Honey
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Raw Honey from Ethical Beekeepers
The jar that doesn't match the others on your shelf because you keep buying more varietals. Tupelo tastes different than Sourwood. Spring tastes different than Coffee Blossom. Lighter honey is sweeter. Darker honey tastes more like the flowers.
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We jar everything by hand in Owings Mills—same facility, same standards, same people checking every batch before it ships. Star K kosher certified. Raw and minimally filtered, which means it still has the pollen, enzymes, and flavor compounds that get stripped out when honey gets processed. Some varietals come from our Kent Island hives. Others come from beekeepers across the country and world who work with specific crops—Tupelo swamps in Florida, coffee plantations in Guatemala, sunflower fields in Ukraine.
What's available rotates with the harvest. Cranberry and Coffee Blossom show up for limited windows. Spring honey only happens in spring. When they're gone, they're gone until next year. Every jar lists exactly what the bees pollinated when making this honey.
Jarred in Owings Mills
We bottle every jar by hand. Small batches mean we can check texture, smell every formula, and catch anything that's off before it goes out. Not processing-plant scale. Quality-control scale.
Star K Kosher Certified
Not a label we slapped on for marketing. Actual rabbinical certification that means our entire production process meets kosher standards. Matters to people who need it to matter.
Raw and Minimally Filtered
No pasteurization. No ultra-filtering. The pollen and enzymes stay in, which is why our honey crystallizes naturally and tastes like the flowers the bees actually visited. Grocery store honey gets heat-treated to stay liquid on shelves for years. Ours doesn't.
Varietal Honey Explained
Honey gets its name from whatever the bees were primarily visiting. Orange Blossom means bees working orange groves. Buckwheat means buckwheat fields. The nectar from each plant tastes different, so the honey tastes different. Not artificially flavored—just what bees do.
Limited by Harvest
Some varietals only show up for short windows when specific plants bloom. Cranberry harvests in fall. Spring honey only happens in spring. Coffee Blossom depends on Guatemalan coffee plantation bloom cycles. When we're out, we're out until next harvest.
Raw honey is minimally filtered and never pasteurized, so it keeps the pollen, enzymes, and natural flavor compounds that processing removes. Regular grocery store honey gets heat-treated to kill yeast and ultra-filtered to stay liquid longer. Ours crystallizes naturally because we don't process it.
Because it's raw. Crystallization is what real honey does naturally—glucose in honey bonds with water and forms crystals. Some varietals crystallize faster than others depending on their glucose-to-fructose ratio. If you want it liquid again, warm the jar in hot water. Don't microwave it.
If you want sweeter, start with Orange Blossom or Sweet Clover. If you want more flavor complexity, try Buckwheat or Sourwood. If you're replacing sugar in coffee, Coffee Blossom or Spring honey work well. When in doubt, get the Honey Tasting Tower and try five at once.
Some of it. Spring, Summer, and Autumn varietals come from our hives on Kent Island, Maryland. Other varietals come from beekeepers across the U.S.—Tupelo from Florida, Blueberry from New Jersey, Alfalfa from New York. Every honey's page lists where it came from.
It means the bees were primarily visiting one type of plant when they made that honey. Not exclusively—bees go where they want—but predominantly. If bees are working orange groves during orange blossom season, most of the nectar comes from orange blossoms. That's Orange Blossom honey.
Harvest difficulty. Tupelo only grows in specific Florida swamps with short bloom windows. Sourwood comes from Appalachian trees that don't produce reliably every year. Coffee Blossom depends on Guatemalan plantation bloom cycles. Limited supply, higher cost.
Yes. Heat destroys some of the enzymes and compounds that make raw honey raw, but it still works fine for cooking and baking. Use 3/4 cup honey for every 1 cup sugar, reduce liquid in the recipe by 1/4 cup, and lower oven temp by 25°F because honey browns faster than sugar.
Honey doesn't spoil. Crystallization isn't spoilage—it's just glucose forming crystals. Store it at room temperature. If it crystallizes and you want it liquid, warm the jar in hot water. Don't refrigerate it unless you like scooping crystallized honey.
