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by Carrie Swails

Second Breakfast Honey

Second Breakfast Honey

Regular price $11.00 USD
Regular price Sale price $11.00 USD
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Changing the autism narrative one jar of honey at a time

Raw honey produced by an autistic female Certified Master Beekeeper in the eastern mountains of Utah

  • Enjoy unique honey flavors from one jar to the next influenced by what local bees forage on throughout the year
  • Donate $1 to autistic-led organizations with every product purchased

    Unique Flavor & Color Variety

    Your order may include different colored honey if you ordered more than one jar. This indicates that your honey may come from different times of the year and different flowers. Honey color ranges from nearly colorless to dark brown and its flavor varies from delectably mild to distinctively bold depending on where the bees buzzed. As a general rule, light-colored honey is milder in taste and dark-colored honey is stronger.

    Flavors: 

    Harvest Moon- This honey is harvested in September and October and comes from wildflowers around the farm that bloom in late summer. It's a medium colored honey with a bold flavor perfect for toast, cooking, or almost anything. Available in Fall.

    Winter Solstice- Creamed honey which is smooth, spreadable, with a beloved sweetness. The process of creaming honey encourages raw honey to crystalize rapidly in a controlled environment. As honey crystalizes it transforms into a light, frosty color. Creamed honey is still 100% raw honey that has been processed in a unique manner. It does not have any additional ingredients or "cream" as its title implies. Available in December around the Winter Solstice.

    Spring Blossom- A light colored honey with a mild flavor perfect for tea or toast. Despite its milder flavor and color, like all raw honey it's flavor is uniquely better than anything you've ever tasted off the grocery store shelf. Available in late Spring.

    Size

    Sizes: 9 oz options available for all flavors. 5 oz jars are available only for Harvest Moon and Spring Blossom flavors.

    Crystallization

    Honey crystallization is perfectly normal. The crystallization process is a natural occurrence that will eventually happen in all real, raw honey and make it appear more solid and change the color. Many things affect crystallization including the flower type, amount of pollen grains in the honey, and the storage temperature. Bees forage nectar from different flowers at different times of the year. Some types of flower nectar crystalize faster due to a higher concentration of glucose. Additionally, raw honey has more grains of pollen, bits of propolis, and beeswax in it than store bought honey. These naturally occurring solids will lead to faster crystallization. Finally, the temperature honey is stored at will also affect the rate of crystallization. Honey stored at 70F or above will crystalize slower. If your honey crystallizes over time do not fret. Real, raw honey never goes bad or expires. Some people enjoy crystallized honey as a spread. However, if you would like to restore your honey to its previous smooth texture place the sealed container in a hot (not boiling) water bath and wait approximately 30 minutes.

    Autism

    Donate $1 to autistic-led organizations with every soap purchased. Help provide community, support, and resources for autistic women and all others of marginalized genders. With your purchase you support disability and gender diverse organizations run by actually autistic people.

    Environmentally Friendly

    Help fight climate change by purchasing local sustainably-produced raw honey with environmentally-friendly compostable packaging. You can compost or recycle every part of the packaging, even the tape. Your purchase prevents the use of plastic packaging, which accounts for 40% of total plastic usage today.

    Warning

    Do not feed to infants under 1 year of age.

    Disclaimer

    This product was produced in a home kitchen that is not subject to state licensure or inspection.

    This product is not intended for resale.

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