Twelve pounds of cooking honey. $35. The best value in our catalog.

This is the only non-raw honey in our house – and that's exactly the point.

When we harvest beeswax using solar melters, the sun does the work. What's left behind is a deep, dark, savory honey with an exceptionally high pollen count and a rich umami character our raw varietals don't carry. If the recipe calls for heat, this honey was already built for it.

Built for Kitchens That Actually Cook

At 18 cents an ounce, this gallon does real work:

• Baking – Brownies, bran muffins, cornbread, dark breads. Replace sugar 1:1 for deeper flavor and softer crumb.
• BBQ sauce – One cup of this honey, ketchup, apple cider vinegar, smoked paprika. Fifteen minutes. Better than anything in a bottle.
• Glazes – Ham, chicken, tempeh. Whisk with Dijon and butter for a lacquered finish that caramelizes under the broiler.
• Chili – Three tablespoons into a pot of chili with dark beer. Rounds out the acidity, adds depth nobody can identify.
• Cocktails – Make a honey simple syrup (1:1 with warm water) for Old Fashioneds, Whiskey Sours, and Hot Toddies.
• Pizza – Drizzle over pepperoni straight from the oven.

Why This Honey Exists

Most beekeepers toss the honey that comes off the solar wax melter. We kept it – because it's exceptional for cooking. Darker. More savory. Higher pollen count. The kind of depth that refined sugar and grocery store honey can't touch.

The gallon format is for serious kitchens. Restaurants running a signature glaze. Bakeries folding honey into every batch. BBQ teams who know the difference between sweet and deep. Home cooks who go through honey by the squeeze, not the drizzle.

Also available: 2oz Bear ($2) – try it before you commit to the gallon.

Solar-harvested. Small-batch. From the last working farm in Campbell, California. See recipes →