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Dinner
The Honey Pairing Guide
Nine recipes built around our raw honey — sweet, savory, cocktails, and baking.
Buckwheat's molasses depth pairs perfectly with the oak notes in bourbon. A five-minute glaze that transforms a weeknight dinner into something worth talking about.
Sourdough, fresh ricotta, thinly sliced pear, a generous drizzle of raw wildflower, and bee pollen. A breakfast that looks like it took effort and takes six minutes.
Drizzle Hot Honey straight from the jar over a finished pepperoni pizza. The heat blooms on the fat, the sweet cuts the grease, and the result tastes like a restaurant secret.
The classic 1920s cocktail — gin, lemon, honey — elevated with raw wildflower instead of simple syrup. The floral complexity of the honey opens up as the ice dilutes.
Buckwheat honey's strong flavor holds up through baking in a way that delicate wildflower cannot. The result is a dense, nutty loaf that tastes of Oregon in fall.
Dijon, apple cider vinegar, raw wildflower honey, garlic, and good olive oil. Emulsifies properly because raw honey acts as a natural binder. One jar lasts two weeks in the fridge.
Blanco tequila, fresh lime, and a half-ounce of Hot Honey instead of agave. A golden margarita with a slow heat finish. Rim with Tajín for maximum effect.
Full-fat Greek yogurt, house-made oat granola toasted with wildflower honey and butter, layered with fresh berries and a finishing drizzle. The granola alone is worth the recipe.
Rolled oats, dried cranberries, sunflower seeds, and raw wildflower honey as the only sweetener. Pressed into a pan and baked until just golden — chewy, not hard.
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