Thyme and honey are two connoisseurs tastebud delights that you closely associate with the flavours of Greece - maybe its the good life bees that make Greek Honey so special, especially when combined with herbal sibling thyme. This is the story of serious beeology.
FoodsCross was founded by fellow food and nutritional aficionados Panos Kirnidis & Aliki Vasilopoulou. This is their story for the authentic, sustainable honey craft.
After traversing Greece's lengths and breadths over three years, they discovered that the purist honey with high-count thyme pollens was produced by the bees on the Greek islands of Astypalea and Crete.
In Astypalea, they let their bees grow through winter and have them source pollen all year round. In June, they harvest the honey produced by the bees. The thyme growing season is in late summer/beginning of fall. After the early summer honey collection, the beekeeper lets the bees collect pollen from thyme to prepare their winter.
This is where the magic happens. The beekeeper can now harvest honey with an incredibly high concentration of thyme pollen (70%) from the hives. What he leaves behind is the honey harvested at the beginning of June. This attentiveness allows the bees to survive the winter and not require anything non-natural. In some cases, the Queens managed by the FoodsCross beekeeper have been present since 2015, even though a regular beehive Queen lives around 9-13 months.
Working alongside a small-scale organic producers community, this is a handwork-intensive process that kindles the eco-conscious brand when you open a jar of purity. Aliki was keen from the start to certify her produce: knowing where it came from, who made it and why it was so good.
Our first little wonders were two collectable findings: the unique honey from the island of Astipalea featuring 80% thyme pollen grains and the honey from the mountains of Crete with 60% thyme pollen grains.'
Honey from happy bees infused with wild thyme pollen, an elixir backed by science, good people and a lot of love.