At Berachairn, the quality of our honey is fundamental to the exceptional taste of our pastries. We've built strong relationships with dedicated beekeepers across France who share our commitment to sustainability, biodiversity, and artisanal methods. In this article, we invite you to meet some of these remarkable honey producers who make our pastries possible.
Our Honey Sourcing Philosophy
Before introducing our producers, it's important to understand the philosophy that guides our honey sourcing:
- Local Partnerships - We work directly with small-scale beekeepers, eliminating middlemen and ensuring fair compensation
- Sustainable Practices - We only partner with beekeepers who prioritize bee health and ecological beekeeping methods
- Terroir and Biodiversity - We value honey that expresses the unique flora of its region, contributing to local biodiversity
- Traditional Methods - We seek out producers who harvest and process honey using traditional, minimal-intervention techniques
- Traceability - Every jar of honey we use can be traced back to specific apiaries and flowering seasons
Pierre and Marie Dubois - Provence Lavender Honey
The Producers
Pierre and Marie Dubois are third-generation beekeepers who maintain over 300 hives in the stunning lavender fields of Provence. Their family has been producing honey in the same region since 1947, using methods passed down through generations.
Their Honey
The Dubois' lavender honey is renowned for its distinctive floral aroma with herbal notes. The honey has a smooth, creamy texture and a delicate lavender flavor that isn't overwhelming. It crystallizes slowly, forming fine crystals that maintain a smooth mouthfeel.
Sustainable Practices
The Dubois family works closely with local lavender farmers to ensure their fields remain free from harmful pesticides. They practice migratory beekeeping on a small scale, moving hives only within the Provence region to follow lavender blooms while minimizing stress on the bees.
"Our bees are like extended family. We know each hive has its own character, its own needs. Industrial beekeeping loses this connection, but for us, it's essential to maintaining healthy colonies and producing exceptional honey."
— Pierre Dubois
How We Use Their Honey
At Berachairn, we use the Dubois' lavender honey primarily in our:
- Lavender honey madeleines
- Provençal fruit tarts with lavender honey glaze
- Lavender honey and lemon financiers
Jean-Marc Rousseau - Burgundy Forest Honey
The Producer
Jean-Marc Rousseau came to beekeeping later in life, leaving his corporate career in Paris 15 years ago to pursue his passion for bees and forest conservation. He maintains 150 hives across several carefully selected forest locations in Burgundy.
His Honey
Rousseau's forest honey is dark amber with a rich, complex flavor profile featuring woody, malty notes and a subtle bitterness that balances its sweetness. This honey is predominantly produced from the honeydew of aphids feeding on oak and chestnut trees rather than flower nectar.
Sustainable Practices
Jean-Marc is deeply committed to forest conservation. He works with local environmental organizations to protect native woodland and has established a small nature reserve around his main apiary. He harvests honey using traditional cold extraction methods to preserve all its natural enzymes and beneficial properties.
"The forest is a complete ecosystem, and bees are just one part of it. My approach to beekeeping is always to consider the whole forest first. Healthy forests mean healthy bees and exceptional honey."
— Jean-Marc Rousseau
How We Use His Honey
The robust character of Rousseau's forest honey makes it perfect for:
- Chocolate and forest honey tart
- Forest honey and walnut gâteau
- Dark chocolate éclairs with forest honey crème pâtissière
Famille Moreau - Loire Valley Acacia Honey
The Producers
The Moreau family represents five generations of beekeeping expertise in the Loire Valley. Currently run by siblings Clémence and Antoine Moreau, with guidance from their father François, their operation includes 400 hives spread across the region's abundant acacia groves.
Their Honey
The Moreau's acacia honey is prized for its extraordinary clarity and pale, almost transparent color. It has a delicate, clean sweetness with subtle vanilla notes and remains liquid for an exceptionally long time due to its high fructose content.
Sustainable Practices
The Moreaus have been practicing organic beekeeping since the 1990s, long before it became fashionable. They maintain diverse plantings around their apiaries to provide food for bees outside the acacia flowering season and have developed innovative non-chemical methods for managing common bee pests and diseases.
"We see ourselves as honey cultivators rather than simply producers. Like fine wine, great honey requires attention to every detail of its environment, from soil health to surrounding biodiversity."
— Clémence Moreau
How We Use Their Honey
The clean, delicate character of the Moreau's acacia honey makes it perfect for:
- Classic honey madeleines
- Vanilla and acacia honey crème brûlée
- Delicate acacia honey ice cream
The Challenges Facing Artisanal Honey Producers
While we celebrate these remarkable producers, it's important to acknowledge the challenges they face:
Climate Change
Changing weather patterns affect flowering times and nectar production. All our producers report increasing unpredictability in honey harvests due to climate volatility.
Pesticide Use
Even for beekeepers practicing organic methods, nearby conventional agriculture can introduce pesticides that harm bee populations. Our producers must carefully select locations and build relationships with surrounding farmers.
Bee Health Threats
From the Varroa mite to Colony Collapse Disorder, threats to bee health continue to challenge beekeepers worldwide. Our producers invest significant resources in monitoring and maintaining healthy hives using natural methods.
Market Pressures
Cheap, adulterated, or ultra-filtered imported honey creates unfair competition for artisanal producers committed to quality and sustainability. By partnering directly with these beekeepers, we help ensure they receive fair compensation for their exceptional product.
How You Can Support Sustainable Honey Production
Beyond enjoying our honey-based pastries, there are many ways you can support sustainable beekeeping:
- Buy Local, Raw Honey - Purchase honey directly from local beekeepers at farmers' markets or farm shops
- Read Labels Carefully - Look for specific information about origin, avoid products labeled simply as "blend of EU and non-EU honeys"
- Plant Bee-Friendly Gardens - Even small balcony gardens can provide valuable forage for urban bees
- Avoid Pesticides - Maintain your garden without chemicals harmful to pollinators
- Support Conservation Efforts - Many environmental organizations have specific programs focused on pollinator health
- Spread Awareness - Share information about the importance of bees and sustainable beekeeping with others
By making conscious choices about the honey you consume, you become part of the solution to the challenges facing bees and beekeepers worldwide.
A Taste of Place
At Berachairn, we believe that honey is more than just a sweetener—it's a taste of place, a connection to specific landscapes, flowers, and the dedicated people who tend the bees. Each of our pastries tells a story that begins in the lavender fields of Provence, the forests of Burgundy, or the acacia groves of the Loire Valley.
We invite you to experience these stories through our pastries, and perhaps develop a deeper appreciation for the remarkable natural product that makes them possible. The next time you bite into one of our honey madeleines or savor a slice of honey tart, remember the beekeepers whose passion and commitment to sustainability bring these flavors to your table.
Comments (3)
Jean Dupont
August 23, 2023 at 2:15 pmI've visited the Dubois family's farm in Provence and their honey is truly exceptional. It's wonderful to see Berachairn supporting these traditional producers!
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