Creaming honey was developed in New Zealand in 1935. It is a skill which is used by only a handful of companies around the world.

Creamed honeys are soft and easy to spread. They are more manageable to use as a spread than either set or clear, runny honeys.

We use the process of 'creaming' as an alternative to trying to achieve clear, runny, honey because that would require us, with most honeys, to "cook" the honey to maintain it as a liquid or to stop natural granulation. That goes completely against our principles of supplying, raw, pure and natural honey.

When honey is creamed it is stirred slowly over several days to gradually reduce the crystal sizes in the honey. This results in a lovely soft creamy texture which does not affect the natural integrity of the honey. Also, with the finer crystal size the products are far less likely to granulate or separate. Set honeys are made from a similar but far more basic process which results in a hard finish due to the crystals being much larger and irregular in size.

Water cannot be added to a honey and still achieve a creamed texture. Therefore, a creamed honey is a guarantee of 100% pure honey, with no added water, or any other addition.