From the hive to your table
Honey is a fragile product that requires a great deal of attention and consideration throughout its entire life cycle, so it can reach your households in the best possible conditions.Honey is a fragile product that requires a great deal of attention and consideration throughout its entire life cycle, so it can reach your households in the best possible conditions.
Bees work in good conditions
The apiaries are mostly small and located in areas carefully selected for the quality of surrounding flora.
Beekeepers are always vigilant as to their bees’ health. They work rigorously to ensure apicultural techniques recommended by professionals are applied.
Honey quality and the durability of the beekeeper’s hives depends on how well the hives are kept.
Seasonal honey harvesting in the best possible conditions
The honey is extracted by cold centrifugation once it has reached maturity in the hive.
The beekeeper sieves it and leaves it to naturally decant in a maturing vessel.
The honey is then kept in barrels before being put into pots.
For optimal consumption quality, Manoir des Abeilles strives to keep the time between when it is potted and delivered to the point of sale as short as possible.
Quality control and potting…just before reaching your household.
The honey is not pasteurised and its potting is conducted at hive temperature (35°), in order to preserve its original properties as best as possible.
Quality checks are conducted internally, and analyses are carried out by an independent laboratory when it is put into pots.
All these stages prove that Manoir des Abeilles offers extremely high-quality honey.
The perfect flavour
This natural treasure has a wide range of flavours, for more variety and thus more pleasure. Honey is delicious, pure, nourishing and protective.
Manoir des Abeilles does everything in its power for its honey to arrive in your households full of its original properties.
Manoir des Abeilles does not pasteurise its honeys. This is so you can benefit from the original enzymes that are the main source of its virtues. As a result, some honeys may crystallise over time. If you would prefer that your honey become liquid again without altering it, simply heat it up in a double boiler, without exceeding 35°C (temperature in the hive).
Honey is a noble product, and good honey is first and foremost a pleasure to eat. By chance, nature is generous so there are flavours to suit everyone.
- All aromatic substances originate from the flora chosen by the bees. They can be flowery, fruity, woody, musky, soft, bitter, full, sour, simple, powerful or generous, each with their own infinite variations depending on your palate. Single-flower honeys have flavours that can be easily connected to a specific botanical origin. Multi-flower honeys are just as high-quality but are more difficult to identify, as they reflect a variety of flowers in the bee’s gathering area.
- High-quality honey can either be liquid or creamy, has no impurities and is homogeneous.
- Consistency and texture
- When harvested, honey is liquid. It then crystallises according to its glucose and fructose content – two of its natural sugars. Crystallisation may be non-existent, slight or very present. It can appear fast or very slowly. It varies from one honey to another. Each to their own depending on your tastes.
- The color
- Let the colours inspire you! The colour of the honey will give you an indication as to its aromas and flavours. Pale and clear honeys are the softest. The darker the colour, the higher the mineral content and thus the stronger the aromas and flavours.