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No. 04 — Spring Harvest 2026 · 280 jars

Honey, the way
the bees
made it.

Raw, unheated, single-source honey from four apiaries on the edge of Ottawa. Cold-extracted by hand, jarred the same week, sold the same season — until it’s gone.

Shop the harvest
Raw·Never heated·Lab tested·Ontario bees

grateful bees

Wildflower

No. 04 / 26

500ml · Raw

Lat. 45.4215

Lon. 75.6972

Cold-extracted

Jarred 04.18.26

Still life · Spring batch No. 04

Since 2019, our jars have showed up in some good places.

Ottawa MagazineThe Globe & MailHouse & HomeToronto LifeCBC EatsApartment 613

The Featured Jar · Spring 2026

Wildflower 500ml,
jarred this week.

grateful bees

500ml

Batch No. 04 / 26

Wildflower · Raw

Batch 04 / 26
Jarred 04.18.26

Tasting notes

Light amber. Soft floral on the nose — clover, basswood, a whisper of mint. Finishes clean. The honey we put in our own tea, drizzle on goat cheese, and stir into vinaigrettes.

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Quantity

1

Price

$24.00

Availability

In stock · ships Tue

Buy 2 jars · save 15%
RawNever heatedLab testedOntario bees

From the apiary

“Honey is what bees do. Our job is mostly to not get in the way — and to jar it before the season turns.”

— Sara Edwards, beekeeper since 2017

We started Grateful Bees in 2019 with one apiary in Carleton and a cold-extraction setup in a borrowed garage. Seven years on, it’s four apiaries, two beekeepers, and a small back-of-shop in Sandy Hill where every jar still gets hand-labelled.

We don’t blend. We don’t pasteurize. We don’t buy in honey from anywhere — not Argentina, not Saskatchewan, not the wholesaler an hour up the highway. What ends up in your jar came from a hive we’ve walked past, in a field we know the name of, in the season you’re reading this.

We make about 280 jars a month from May to October. When a batch is gone, it’s gone — we’ll see you next season.

Featured in

  • Ottawa Magazine“The honey worth queuing for.” · 2024
  • House & HomeBest small-batch pantry, 2023
  • CBC EatsOttawa Valley producers to know
The set · No. 01
Save $16

A discovery set

The Beekeeper’s Box

One 250ml of each — Wildflower, Buckwheat, and Creamed Clover — plus a hand-turned beechwood dipper from a wood shop in Almonte and a recipe card with three of our favourite uses.

  • · 3 × 250ml jars (one of each variety)
  • · Beechwood honey dipper
  • · Folded recipe card — three uses we actually make
  • · Recyclable kraft gift box

$68

$84

Save 19%

The Harvest

Four jars. One season.

grateful bees

W

500ml

No. W
Bestseller

Wildflower

$24

500ml · Light, floral, clover-forward

In stock·Edwards apiary, Carleton

grateful bees

C

250g

No. C

Creamed Clover

$18

250g · Whipped, spreadable, soft on toast

In stock·Lasalle apiary, Manotick

grateful bees

B

500ml

No. B
Limited

Buckwheat

$28

500ml · Dark, malty, almost molasses

Only 5 left·Côté apiary, Embrun

grateful bees

L

500ml

No. L

Basswood

$26

500ml · Cool mint finish, mid-summer pull

In stock·Edwards apiary, Carleton

What we won’t scale past

We make about 280 jars a month.
That’s the limit.
The bees decide, not us.

April → October · Ottawa Valley

From the kitchen

What folks are doing with it.

“Drizzled on warm goat cheese, sourdough underneath.”

@amyjcook

“Stirred into morning oats with sliced pear.”

@theglebehouse

“Whisked into a ginger-lemon vinaigrette.”

@kitchen.notes

“Buckwheat — drizzled on dark chocolate, finishing salt on top.”

@nico.bakes

“On a Saturday-morning ricotta toast.”

@sundaymornings

“Two spoons in our hot toddy. (We are not doctors.)”

@lansdownehouse

Plain talk

What’s not in our jars.

✗

No filtering above hive temperature

We use a coarse stainless sieve. Pollen and enzymes stay in the jar.

✗

No imported honey blend

Every gram comes from one of four Ontario apiaries. We name them on every label.

✗

No corn syrup or additives

Just honey. We don't even use a bottling agent.

✗

No mass-pasteurization

Pasteurization makes honey clear and dead. Ours is allowed to crystallize.

✓

Just spring honey from four Ontario apiaries.

Edwards (Carleton), Lasalle (Manotick), Côté (Embrun), and Veerman (Almonte). We buy at fair price, name them on every label, and only put what they harvest into the jar.

Honest answers

Things people actually ask.

It crystallized — that's raw honey doing exactly what it should. We don't pasteurize, so the natural glucose eventually sets. Stand the jar in warm (not hot) water for 10 minutes and it'll loosen right up. Heating above 40°C kills the enzymes, so don't microwave it.

Not yet. We make about 280 jars a month and they sell out within Ottawa, Manotick, and the Glebe before we'd have anything to ship. If you're outside the region and want a jar, the easiest path is the Lansdowne market on Saturdays.

Raw means the honey was never heated above hive temperature (~35°C) and never pushed through a fine filter. Most grocery-store honey is heated to 70°C+ for shelf stability — clearer jar, dead enzymes. Ours goes straight from the extractor through a coarse sieve into the jar.

No, and we'd be lying if we said yes. Bees forage up to 5km from the hive — there's no way to certify what they touch. What we can promise: we don't treat with antibiotics, we don't feed sugar syrup, and our apiaries sit on chemical-free farmland.

Honey is the only food that doesn't really spoil. Sealed and dry, our jars stay good for two-plus years. Once opened, keep the lid tight and a clean spoon in the jar. If it crystallizes, see question one.

Yes, on a small scale. We supply a handful of Ottawa restaurants and two cafés in the Glebe. If you run a kitchen and want to talk volume, call 613-355-3512 — it's a real conversation, not a form.

Still curious? Call us — 613·355·3512. Sara or Ben usually picks up.

The Apiary Letter

New harvests, recipes, occasional honey nerdery.

About one email a month. We never send when there’s nothing to say.