The Honey for Toast Club
- In stock, ready to ship
- Inventory on the way
Do you enjoy honey spread thick on toast?
The perfect honeys for toast are the ones that have a good texture for spreading thick on toast and butter, not the runny ones that escape and run off so easily! And of course they need a great flavour - I love the comforting rich honeys on my toast.
Each delivery you will receive:
- Small-batch raw honey from named British beekeepers, selected for toast and crumpets
- 224g / 8oz jars
- The beekeeper's story — name, location, harvest date, jars produced — on every label
- Wonderful for curious children, grandparents, honey lovers and anyone who takes their toast seriously
UK postage included in Gift Subscriptions | Plastic-free, fully recyclable packaging.
The beekeepers have just spun their honey out of the frame and run it through a sieve, nothing else - so all the delicious natural flavours of the gardens, meadows, fields and woodlands that their bees visited remain.
This is what we mean by 'raw honey' - no processing, heating, blending, adding or taking away - it's as close to how the bees made it as you can get. Which means everyone is different, reflecting the time, place and bees that made it.
About our beekeepers
We visit every beekeeper before we work with them — to meet the bees, see the landscape, and understand what makes each honey. All of them are good custodians: they talk to local farmers, landowners and councils about planting for pollinators and protecting the habitats their bees depend on. We're proud of them, which is why they're the star of the label.
A note on crystallisation
Our honeys will naturally crystalise as the glucose knits around all the pollen grains in it. This is a good sign as it means there's lots of pollen in the honey and it's enzymes are still active ('supermarket' honey is fine filtered and pasteurised to keep it runny for as long as possible).
To bring it back to runny, warm it gently to no more than 35°C — the temperature inside a hive — using a low oven, sunny windowsill, or radiator. Stirring works too. Every honey crystallises at a different rate and in a different way, determined by the nectars that made it.