Everything you wanted to know about honey(and didn’t know who to ask)

Honey is the bees’ food supply, not just ours to take. We only harvest what they can safely spare, leaving enough for them to thrive through the year. It’s why our yield is a fraction of what industrial beekeeping produces.

Only when natural forage genuinely runs short and their survival is at risk. Unlike sugar water, our feed is designed not to pass into the honey itself, so what you get is always pure nectar, never sugar in disguise.

Because Crete is an island with a rich tapestry of wild native flora, our bees forage across many wild herbs and plants at once, thyme and thorny thistle chief among them, resulting in a naturally blended, multi-floral honey.

That’s a sign of raw, unheated honey, not a flaw. Since we never heat our honey, it crystallizes naturally over time, especially in cooler months. A gentle warm water bath (never direct heat) will bring it back to its liquid form without affecting its quality.

Because it reflects what actually goes into it: a fraction of the yield most producers take, zero shortcuts, and months of patient, hands-on work. It is rare, 100% natural and valuable. It may cost more than mass-produced alternatives found in supermarkets, but gram for gram, there’s very little like it.

Not at all. Traditionally, they’re served on a small plate with a glass of cold water and a Greek coffee, one spoonful at a time. But they’re just as good stirred into yogurt, paired with ice cream, or used in cakes and desserts. There’s no wrong way to enjoy them.

We’d love to have you here in person, but we know that’s not always possible. Everything is also available through our online shop, delivered straight to your door.

Far from it. Alongside our hives and orchards, you’ll find animals typical to traditional Cretan farms, an aromatic herb garden, and a model vegetable garden run entirely on regenerative farming principles, a small ecosystem you can walk through and explore.

Yes to both. Protective suits are provided for everyone during the beekeeping tour, and bees, when respected and approached calmly, are far gentler than most people expect. Families and children are always welcome, and if you time it right, Michalis, the third generation of the Kokkiadis family, might just be there to prove it himself.

Yes, booking ahead is essential, as tours run in small groups and spaces fill quickly. Most experiences last between one and two hours, though our cooking course can run up to four, depending on which one you choose.