The best honey you'll ever taste
Buckingham Valley Honey is a "floral" all-natural local honey from in and around the Delaware Valley. Some of the best comes right from Joe Ridgway's own hives in Buckingham, PA, when he pulls small batches of it himself two times a year.
Every honey with the Buckingham Valley logo comes from hives local to Bucks County, PA, and they are all small-batch all-natural products. |
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Some of our customers:
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ALTOMONTE'S ITALIAN MARKET
BOWMAN HILL WILDFLOWER PRESERVE BUCKS COUNTY COOKIE COMPANY BUNN'S NATURAL FOOD CITY TEAM DOYLESTOWN PRODUCE FRIENDS OF WASHINGTON CROSSING GIFT SHOP GENEVIEVE'S KITCHEN JAMES MICHENER MUSEUM GIFT SHOP JULES THIN CRUSTED PIZZA (ALL LOCATIONS) |
LUMBERVILLE GENERAL STORE
NONE SUCH FARM MARKET OLIVE OIL ETCETERA ORGANNONS NATURAL MARKET STANS VITAMINS & SUPPLY SWEET MABEL WASHINGTON'S CROSSING GIFT SHOP EVERGREEN CHEESE CHESTNUT HILL VERBENA RESTAURANT (Kennett Square) |
About honey
Processing
Most commercial honey is pasteurized by intensive heating which improves its appearance, increases shelf-life, and kills yeast cells affecting (influencing) its taste.
Buckingham Valley Honey is not pasteurized. After leaving the hive, it is filtered to remove any small bits of debris, beeswax or parts of bees. Prior to bottling it is gently warmed to approximate the temperature of the hive (94-95 degrees).
Crystallization
Honey is a supersaturated sugar solution containing more than 70% sugars and less than 20% water. When it cools, the sugars can separate from the liquid, making the honey thicker and denser. This crystallization is normal and harmless.
Crystallized honey can be easily reliquefied by heating the glass jar slowly in warm water. (100-110 degrees). This is a slow process that may take more than an hour.
Floral Sources
The floral sources to which the bees have access not only affect the speed of crystallization but also the taste and the honey’s color
Most commercial honey is pasteurized by intensive heating which improves its appearance, increases shelf-life, and kills yeast cells affecting (influencing) its taste.
Buckingham Valley Honey is not pasteurized. After leaving the hive, it is filtered to remove any small bits of debris, beeswax or parts of bees. Prior to bottling it is gently warmed to approximate the temperature of the hive (94-95 degrees).
Crystallization
Honey is a supersaturated sugar solution containing more than 70% sugars and less than 20% water. When it cools, the sugars can separate from the liquid, making the honey thicker and denser. This crystallization is normal and harmless.
Crystallized honey can be easily reliquefied by heating the glass jar slowly in warm water. (100-110 degrees). This is a slow process that may take more than an hour.
Floral Sources
The floral sources to which the bees have access not only affect the speed of crystallization but also the taste and the honey’s color