Logo Miel du Jura du site miel-des-abeilles.comEthical slices of honey from the Jura massif

An ethical approach to beekeeping, that’s my approach!

New waxes are built each year (natural, ancestral and rare practice nowadays)
modern beekeeping

It displaces the hives according to the honeys and that push the bees to produce more and more.

My beekeeping is alternative!

My black bees come and go to the rhythm of local honey. The bee controls the surrounding biodiversity and the bee produces what it needs, the container of the nectar sections only recovers the excess honey from the hive, and it is the honey that I harvest.
Each year, bees build new waxes (photos). This is the guarantee of an exceptional section honey. Our production is very limited accordingly, but of high quality. Bees consume 6 to 10 kg of honey to produce 1 kg of wax each year. This greatly reduces the harvest. It is the effort to be made by the breeder-producer, to offer you the guarantee of a pure and raw honey, which has not been falsified, in any way whatsoever.

This is what justifies a production 10 times lower, with higher prices than in modern beekeeping where the honeys are harvested mechanically and are all similar. But for a result without comparison.

This extraordinary preservation process! Section honey keeps all the nutrients of this nectar intact. This does not reduce their honey reserves, since this process only removes 10% of what bees do. The finest honeycombs are made on request and offered in their wooden box of the Jura (fir tree), the wooden boxes are made by a local artisan. It is important for me to find solutions to operate in short circuit. Whether for packaging or for labelling honey combs and to support the local economy.

For a natural beekeeping before being organic

I let bare maximum flowers grow in order to have enough food for their well being.
Highlighting the natural with consumers is not enough!

Regular customers know my approach to natural beekeeping and the high-end quality of comb and pressed honey that I strive to restore to you.

That’s why, every day, I explain how I produce honey, why I chose the press. Common sense before profit to keep our black bees. Highlighting the organic side of honey, respect for the living world is what we do every day.

We put everything on labels and well as we say at home, "only fools don’t change their mind". I leave the system I stop this label that costs me and that does not serve much in the end. It does not protect our local black bee since in the organic specifications you can use hybrid bees or elsewhere. For me the first stumbling block should be this, protecting our native bee. I believed in it at the label but you can sell honey that comes from abroad labeled, but with no control over it. I prefer to go back to what I’ve always done in symbiosis with my black bees.

I do not produce at a loss and even less for free. I practice prices based on the costs involved, not market rates set by wholesalers. At prices always raz the daisies or the beekeeper will have no choice but to produce a maximum at the expense of his bees to hope to have an income that allows him to live from his passion.

I chose to think outside the box by proposing a different honey. A unique honeycomb in mountain department both by its taste and by the respectful practice put in place to obtain it, in respect of the living world.

It is the alternative beekeeping, it is a sum of reflections put together in order to preserve our endemic bee while producing less but better for the pleasure of all. As I often say, being closer to the bee, it knows how to produce without destroying its environment.

It is the price to pay to taste a honey in raw and high-end natural rayon, ethics that restores the soul of the mountains of the High Jura Natural Park.

Honey is 100% produced on site shop

It’s a natural honey. Pot honey is identical to the honeycomb, it is simply cold pressed to preserve its natural properties, as well as for the piece of honey. The honeycomb and honey section have not undergone any transformation. Harvested at the end of the nectar, they are not heated or cut with other honeys. Honeydew is known and recognized as the best honey in France.

Before being organic or certified made in Jura, the honeycomb is mainly natural, raw and from our local biodiversity.

The choice of honeycomb and jamb frame?

First, to taste a honeycomb is to choose to taste the authentic. It is honey in its most ancestral and purest form. Since time immemorial, man has been eating honeycomb

Before, he removed the wax from the nests, sometimes risking his life. The honeycomb was the most common way to harvest and market this nectar, before the arrival of the extractors and the honeys collection chains.

The only intervention of the bee shepherd is to observe the construction of wax and shift the wax inside the frame, when the bees build sideways. After one or two interventions the bees end up building the waxes in alignment of frames. In the composition of honey, it is not uncommon to find balls of pure pollen and propolis in the alveoli. Propolis has antiseptic, antiviral, healing values. The lids are covered with propolis by bees to protect the honey.

the honeycomb, a concentrated fortifying

Eating honey is effective against winter ailments. When you eat the honey section, the components of the wax, honey, pollen and propolis act simultaneously, which probably fights better the inflammation. Pollen is the essential food of bees, it is loaded with protein. Its active ingredients are enzymes, carbohydrates, lipids and many minerals (calcium, iron, magnesium, phosphorus, potassium); there are proteins, essential amino acids, B vitamins (beta-carotenes, unsaponifiable plants, phytosterols).

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A rich and unique terroir

Grasslands help preserve our black bee and benefit from its honey longer

This natural mountain honeycomb is the combination of an incredibly rich and unique terroir of the Haut Jura Natural Park that offers pollen and nectars to our bees. They find there the necessary resource to develop in secret this raw honeycomb of character, but warm at heart.

What I humbly speak to you about is an original honeycomb, the unadorned expression of nature that is revealed. through this honey without altering the hand of man.

It is an invitation to the olfactory and gustative journey. My apiaries are exclusively located in the mountains in order to be far away from intensive growing areas to protect my bees from pesticides and coated seeds, which kill them, and to guarantee a high quality raw honey.

Our region of Haut Jura

Its lakes, mountains and pastures as far as the eye can see is ideal to bring back to the time an ancestral method of producing raw and natural honeycomb. Our production, in moderate quantities, allows us to preserve our local bee in order to hope to benefit as long as possible from this gift that nature offers us. It is essential to protect this small worker of nature who is unfortunately in danger because of the greed of man and more and more.

Its disappearance is simply due to the fact that for decades, beekeepers have turned to non-native bees, bees are being brought in from elsewhere supposedly more productive, less aggressive, which fits the framework. When we do not propose to you bees downright hybrid, of the type Buckfast create by the man who comes to destroy the genetic heritage of our black bees.The worst of all is that the beekeepers of leisure are persuaded to work for biodiversity. We walk on our heads. It is all of these reasons that made me really ask the right questions and turn my beekeeping into the Noah’s ark of the local black bee.

That is why,
I take the time to assemble myself small wooden frames during the winter. So, when the season starts, I am ready to offer my bees the honey attic they will need to store the excess nectar, once the hive body full of reserves for the following winter.

This is what makes organic honey, a honey of excellence and exception.

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How to taste this honeycomb?

Goat cheese country bread sandwich covered with a thin layer of honeycomb
The only rule for consuming honeycomb is yours!
I like to enjoy it with fresh goat cheese. I dip a small spoon in the honeycomb to extract both honey and wax, which I then spread on a slice of goat cheese. It’s a treat! A real treat. You can also enjoy it in carpaccio, provided you wait until the honey is crystallized inside the alveoli. It’s very simple. With a teaspoon, I take some wax cells full of honey that I carry in my mouth. At that time you have two possibilities.
First tip for tasting a honeycomb

You crush this piece of honeycomb against your palate and let the honey run down the bottom of your mouth to smell the tannins and smells of honey as it is in the hive. Then at the end of the mouth you still have wax that you can consume as gum or spit out. That said, consuming fresh beeswax is very good for the digestive system, skin and nails. In the end, you will find the Jura and its mountains with its character, harshness and authenticity.

Second honeycomb tasting solution

After removing this piece of honey from its alveoli, you take it in the mouth and without crushing it in your palate, you let it melt while crunching lightly in wax. The honey will spread in the mouth by mixing its tannins, its unique scents that reflect our biotope and the incredible softness of the fresh wax of our bees. This one will melt with honey. It’s a real treat, an explosion of flavours and a fireworks display of floral, woody or tannic scents, depending on the honeycomb made by our endemic bee. Each section honey is unique according to the feeding zones chosen by our black bees to make it.

How to keep the honeycomb?

You can detach it from the wooden frame with a knife and put the honeycombs in a glass jar, consume it immediately or keep it in its box away from the light. Avoid storing it in the same cupboards as your aromatic herbs or other vanilla scented products. Their aromas could be absorbed by honey and denatured.

I am happy to update this ancestral way of collecting honey and make you discover. It is a sustainable and ecological process, I use local wood for packaging, recyclable materials. This section honey is produced in limited quantities by our endemic black bee (local)

People often ask me if honey wax is edible?

I answer without hesitation, yes!

Why the wooden frame?

Colossal work of black bees, the best structure for storing high quality honey

When I researched the materials used to produce this honey, I found only plastic frames that are incorporated into the increases with an industrial embossed wax, placed in the center of this small frame.

The frame is then sold in a plastic box. For me it is like tasting a great wine in a plastic glass!

It doesn’t meet my standards of quality or my ecological beliefs.

How to sublimate this amazing honeycomb that our bees offer us?

The solution was actually simple, using a small chestnut frame. I got close to the inventor of the Bernard box (named after its creator) and started assembling these wooden frames, these models, for the production of my honeycomb.

This is a winning bet, because I produce 100% natural honey and the bees participate in the collective effort, producing a wax of very high quality and building alveoli on the whole frame. One can distinguish in the photo this ingenious work. The alveoli on the other side of the frame are slightly offset to allow the robustness of the building.

There was still the question of packaging: what better way to keep this wonderful portion of honey than an elegant box of Jura fir, made on site by a local artisan.

Contact me:

Honey from the bees
35 Le Bourg Derrière, 39150 - Fort du Plasne, France

Phone: +33 6 32 58 28 00

Siret: 39093649000031

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Documents and modules by Emmanuelle VERNAY ©

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Frédéric BILLARD and

Anouk CHALUMEAUX ©

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