Honey and jam producers France

With its 15 varieties of honey, here are the grands crus: Acacia, Chestnut, Alfalfa, Buckwheat, Coriander, Lavender, Lime, Carrot, Forêt de Sologne. Polyfloraux come from the Cher, Sancerrois and Sologne forests, extracted from the 1,000 beehives scattered across the Loire Valley, Sologne and Sancerrois regions. They proliferate in a controlled, unadulterated natural environment. In the boutique of this beekeeping farm, soon to celebrate its 35th anniversary, you'll find all the enticing aromas. We also offer embossed beeswax candles. Summer is a great time to visit!

Maurice Guillaume and Patrick Lesgards have been transforming fruits and berries into jams and jellies for 20 years. Blueberries, raspberries, redcurrants, blackberries are their favorites, but they have extended their range and know-how to many other fruits. They have also made a specialty of daring chutneys, to accompany foie gras, cheeses and grilled meats. The "apricot and cumin madness" accompanies cheeses with a bloomy rind, while you can opt for the "cranberry-red fruit" on a fresh cheese, or the "black cherry and licorice" on a sheep's milk cheese.

Here, since 1920, 3 generations of beekeepers have been working to make the best Burgundy honeys. Their shop also offers a museum section where you can discover the beekeeper's tools. On the sweet side, several varieties of honey, different gingerbreads (including fig or nut and raisin gingerbread), hand-poached fresh egg meringues. And, of course, honey pastilles, honey vinegar, mead or cacibel (sparkling non-alcoholic), but also cosmetics and food supplements. A pleasure!

Jérôme Blochet produces a honey that you will tell us about. It must be said that this beekeeper offers a varied range of products to satisfy all tastes: those who like strong honeys as well as those who like milder honeys. If Jérôme Blochet takes his hives to Haute-Ardèche and Tain-l'Hermitage, he can find enough to make sublime rosemary and Alpilles flower honeys. For his lavender honey, the bees go to the violet flowers of Drôme Provençale, and for the sunflower honey, the great suns of Lauragais.

For twenty years now, Denise has been devoting herself to her great passion: making jams and artisanal products. The idea is to create tasty, healthy products, just like our grandmothers did, in a traditional copper basin. Her jams and jellies are mostly made with fruit from her own orchard. While the great must-haves are present, you can also indulge in lesser-known and surprising flavors.

To taste Gérard Jourdan's honeys and bee products - pollen, propolis, mead, candies, honey vinegar - you'll have to go and meet him! No intermediaries, no distance selling, just direct, short-distance sales. Visit the markets of Provence or the honey house in Auriol. Some fifteen different honeys are on offer (lavender, arbutus, fir, Camargue...), some of them Label Rouge; he's the only honey producer in Marseille whose trademark is registered with the INPI. His son Sébastien has joined him in the business.

When you are 38 times medal winner at the Concours Général de l'Agriculture, you can only produce high quality honey. Here, the hives are transhumated at night, which is a guarantee of regularity and quality. At Houpert we are simply passionate. To make your mouth water: creamy honeys, all-flower, acacia, linden, mountain and fir trees... and even honey gingerbread made to order. And also a multitude of savoury/sweet recipes with honey. Discover their products on site or at the Nancy market.

In the Volland family, we are beekeepers from father to son. The passionate Gaël Volland pays great attention to his bees and the location of the hives. You can come and taste a variety of honeys: acacia, mountain, fir, chestnut, spring, etc. He also sells jams, salted butter caramel and gingerbread cream, and products made from beeswax. A honey deposit is available at the tourist office of Raon-l'Étape.

This family-run business, run by Jean-Jacques and Dominique Coppin, produces bramble, lime, dandelion and forest honeys... In short, all the flavors of nature can be found in these jars. Let yourself be tempted by gingerbread. And let's not forget the other house specialty, milk-skin cake, a traditional recipe that will delight all gourmets. Finally, don't miss a visit to the Ecomusée de l'abeille (bee museum), where you can learn about the work of beekeepers and their bees! And don't forget the 4 beautiful gites.

A family honey house established here in 1972 by Eliane and Jean-Louis Paxé, and managed today by Olivier, the son and his wife Virginie. Passionate beekeepers, they share with their visitors their love of bees, hives, and their delicious profession. Ask for information if you wish to visit their farm; in the meantime, their shop sells honey, fresh pollen and royal jelly, pastries and sweets, candles, soaps, honey vinegar and lots of ideas for 100% local gifts. A beautiful gourmet address!

This beekeeping operation is located in the heart of a unique environment, at the foot of the Sainte-Victoire mountain. It offers high quality fine honeys made with passion by Jean-Jacques Malet and his bees. On the shelves: the excellent lavender honey, the mille-fleurs or the chestnut honey, but also the sweets that come from them. A gourmet address, you understood it. The shop opened on the spot, with in parallel a production of cereals, pasta and flour.

Welcome to this buzzing hive that professional and amateur beekeepers know well. Beekeepers, but not only, it is enough to love honey to find your happiness in this shop which offers it in all its forms: sweets, sweets, herbal teas, massage oils... On the material side, the range is complete, from hives, food, clothing and protection, pots, and of course swarms to start or complete a breeding. It is possible to place an order online and have it delivered. An address to discover with the whole family, especially since you will find nice gift ideas for our future little beekeepers!

The Garitan family has been beekeepers for three generations! We met Jason who takes care of his hives full time. The black bee, soft, resistant and French, is the undisputed queen of the place. 70 hives for Clinchamps and many others scattered all over Normandy to give fabulous honeys, from the creamiest and purest to the sweetest slightly vanilla flavoured for the uninitiated. And where can you find these marvels? Try your luck at the Maison du Vrac or at the local producer's, and enjoy!

Les Comtes de Provence is a family history of more than 30 years of experience which has allowed us to elaborate jams and sweet products based on fruits of the Mediterranean basin and pure cane sugar, in a traditional way in cauldrons to optimize the taste. Jams, compotes, honeys, marmalades (as in Scotland) and a beautiful organic range (jams, compotes, honeys, fruits in syrup and candied fruits) are offered for sale in the shop as well as on the Internet. The factory can be visited once a week on Tuesdays by prior reservation.

The Saint-Joseph honey factory has more than 500 hives. Up to 14 honeys are available: acacia, chestnut, lavender, etc. and a more gourmet range with almond, caramel, lemon, walnut and pistachio honeys... Honeys made with a high quality requirement but also "health products" collected from the hives such as royal jelly, pollen and propolis. Group visits are possible by appointment, otherwise you can always enjoy the transparent hive at the entrance.

Only jams, it was necessary to dare... Lise Bienaimé did it! Formerly a marketing expert at L'Oréal, she preferred to live from her passion, jam. To do so, she called on producers in order to exploit a very wide range according to the seasons. The classic - the traditional orange, apricot or mirabelle plum jams to name but a few - rubs shoulders with the original and the surprising: mango-coconut-white chocolate, banana-passion-ginger, apricot-passion-groseille or rhubarb-geranium. The company is also developing an organic range, which is being expanded over time. Also on display are spreads, honeys, chutneys and other tapenades.

As in Bashung's song, Thomas is a happy farmer, and he claims it. He has 240 hives spread throughout the department in order to experience the influences of the sea or the mountains. He obtains very varied honeys: lavender, garrigue, rhododendron, maquis, etc. The cold extraction with the centrifuge allows to keep all the virtues and the best aromas. Let's not forget the production of honey vinegar, propolis or the inevitable gingerbread. Many beautiful things to discover and taste.

In Fenouillet, one of the most beautiful villages of the department, at an altitude of 550 metres, Le Rucher de Flora is a family farm with 250 beehives. Stéphanie and Frédéric practice transhumant beekeeping, that is to say that they move their hives according to the flowering season to obtain diversified honeys. During a visit, you will discover a wide variety of honeys, but also a gingerbread whose manufacture is inspired by an ancestral recipe called "Couque de Dijon". Come and meet them, they are fascinating!

Between Saint-Flour and Massiac, Géraldine and Nicolas have created a haven of nature where the beekeepers can adore their queens in complete serenity. Thanks to a territory rich in plant varieties, regular short transhumance trips allow for a diversified diet and the creation of a very tasty honey. They offer for sale their harvest of royal jelly, propolis, beeswax and of course honey, but also gingerbread, nougat, massage oil, soaps.

In the heart of the old village of Eyne, Amandine and Aurélien welcome you to their little shop in the honey house. You will of course find their honeys (our preference goes to the mountain honey - rhododendron) and the products of the hive: propolis, soap, comb honey... Very committed to the environment, they will tell you why it is necessary to save the bees and stop using pesticides at all costs. Less resistant than militant, this couple in love with the region (the valley of Eyne is one of the most beautiful of the Pyrenees), travels the markets of the region.

Barbara and Frank Lami are two young beekeepers from Alboussière who have specialized in the difficult task of extracting "royal jelly". This extremely rich substance is known for its revitalizing action in the fight against stress and fatigue. In mid-season, it naturally boosts the immune system. This very active couple are passionate about beekeeping, and will tell you all about its benefits for the environment. A refresher course!

Created in 1991, the Gorges de la Loire honey house offers a wide range of honeys, homemade gingerbread, candies, royal jelly, pollen and propolis. Gilles, Pierrick and Frédéric are particularly vigilant about the quality of the products, and analyses are regularly carried out. Their work has been rewarded with several medals for their honeys. Approved by the network of educational farms, several formulas for visits are available to discover the world of bees. A very pleasant moment with good products!

Jean chose the Toy country to raise his bees and two very specific sites house his hives: one in Lourdes for the production of chestnut honey and the other in the Luz valley for four typical honeys: heather, mountain wildflower, lime and rhododendron. The beekeeper will show you around his honey house. From the hive to the jar, you will learn everything about the honey circuit. It is instructive and fun, thanks to the exhibition of a hive visible through a glass window. Meet Jean on the markets of Luz, Monday and Friday.

Butinarello means "forager" in Provençal, it's the name of Caroline and Quentin's honey house. They master the whole production process, from breeding to packaging. Their hives are transhumant on the Côte Bleue, in the hinterland of Aix and the Luberon. Their honeys are organic. They also collect fresh pollen and royal jelly, 100% natural. With the wax of their bees, they make Bee Wraps, reusable cotton food packaging to cover food, ecological and zero waste

The Hamette family have been beekeepers for 5 generations. As in the early 20th^century , honey is still sold at the market in Fontainebleau and Melun. Although the Hamettes once also grew vegetables, in the 70s they gave up everything to devote themselves exclusively to bees. Since then, their passion and know-how have remained unchanged. With nearly 1,000 beehives spread across the Yonne, Loiret and Seine-et-Marne regions, the family harvests a variety of honeys, which they sell (acacia, alfalfa...) along with other products: gingerbread, candies..

Red roses, yellow roses, apricot-mint, shallots and onions, rosehips or mirabelle plums, strawberries, rhubarb and raspberries... Naomie Morez-Pons puts magic in her jars of jams made at the foot of Montségur. Subtle combinations make up her chutneys and confits. Passionate about fruit, especially in pasta, but also in jams, jellies or compote, Naomie cultivates, picks, assembles and concocts in a traditional way fabulous mixtures: nettle pesto, Chardonnay jelly or red wine with spices...

This boutique offers direct sales from the producer to the consumer, whether it be to professionals or individuals. " Fruits of our orchards "harvest and produced cider, apple juice, vinegar, aperitif, gelées… You will also find a selection of aperitifs and digestifs based on homemade apple.

Patrick Rouyer offers his artisanal production of honey from the Ardennes. When we know the benefits of honey on health, it is a pleasure inexpensive that we can afford. The sale is done on the spot, with a possibility of withdrawal on Paris and Lille. The beekeeper offers information sessions in schools or associations. Do not hesitate to contact him to make a purchase or to organize a guided tour of the apiary. You will always be welcome!

Charles Julien is a beekeeper and takes over the family tradition that has been present for three generations. He is a true honey professional who loves bees. His farm sells directly honey (all flowers, chestnut, ivy, buckwheat...), royal jelly, propolis and pollen. To preserve the bees, sentinels of the environment, support the beekeepers by eating and offering honey. You can taste Charles' honey at the markets and it can also be found in various sales outlets in the region.

Béatrice and Eric Leguay make all sorts of jams and jellies from the fruit produced in their orchards. Beside the classic jams and jellies, you will find a multitude of original flavours and perfumes, for example jam with dandelion flowers, pear with vanilla, apple with spices but also fruit jellies. The direct sale is done at the farm, in some shops (list on the blog), on fairs and markets.

Béatrice and Eric Leguay design the Ardennes jams, real homemade jams proposed in a wide range of perfumes, some very original ones such as dandelion flowers, vanilla pear or apple with spices. They also create fruit pastes, selling their delicious products both in direct sale on the farm, in selected stores and wholesalers. They also participate in fairs and markets, as in November at the Gare de l'Est in Paris. 

In the heart of an old Flemish farmhouse, lovers of sweet treats can discover a vast choice of products made from the patient work of bees and their beekeepers: acacia honey, filled waffles, honey and orange marmalade nonnettes, as well as meads and liqueurs... There are many variations on beehive products, from delicacies to wellness products such as royal jelly, essential oils, propolis and candles. You can also enjoy a visit to the Bee Museum.

Discover L'Abeille Auboise, a boutique in Éguilly-sous-Bois, where flavors and quality meet. You'll find a wide range of delicacies, including local delicacies, artisanal products and chocolates. You'll also be tempted by pastries made by a Meilleur Ouvrier de France, a real explosion in the mouth. You can also buy beekeeping equipment by visiting the boutique or ordering online. L'Abeille Auboise also offers training courses and special offers on its products. As an added bonus, you can follow beekeeping news on their blog.

The Jullien family has been making olive oil for almost a century, focusing on a single variety: the aglandau, which loves arid soil and a harsh climate. The oils produced at the mill are therefore monovarietal, available in three fruity varieties. Black, green and an organic "ripe fruity" oil. It's also a great place to take the kids, who can look for the little signs and learn about olive cultivation. And don't forget to taste the honey.

Jam lovers, here is a place not to be missed during your visit to the island of Ré. The green frontage hardly leaves any doubt, the jars highlight all the local produce of Ré. When you enter, you will enjoy a warm welcome and be seduced by the atmosphere of the place. The jams are just like this store, resolutely delicious, and to be convinced, you just have to taste... nearly 70 flavors! You may be a little lost but each jar promises many moments of pleasure like the three citrus fruits or the strawberry.

Food lovers, there's no need to wait for market appearances to fill up on harvested honey - it's now on sale in Biot! Bee Riviera has opened its boutique opposite the town hall, filled with charm and magnificent stone walls, where jars of 100% local honey can be found, as well as mead and jams, not forgetting Catherine Brothier's delicious ZK chocolate spread. The honey producer has also entered into a partnership with Héloïse Gaidoz, a talented pastry chef from Biot.

These are pretty little red and perfumed pearls, which are not used to make necklaces, but succulent jams, cooked in a traditional way in a copper cauldron. In her biodynamic and organic farm, Céline Leyssenne-Lespagnol produces strawberries, raspberries, redcurrants, blackcurrants, blackberries, which she then transforms on the spot into nectars, coulis and above all into numerous varieties of extra jams. It is also possible to taste these fruits just picked, and to participate in the picking. Member of the Bienvenue à la ferme network.

Carole and Laurent Gomez currently work with 350 beehives, scattered along the Mediterranean coast. They sell their products mainly at the farm and at local markets. You will have the opportunity to learn more about the work of the beekeeper through panels, slide show photos ... Their products - honeys, gingerbreads, caramandes (subtle mixture of almonds and caramel), royal jelly, pollen, boxes - are sold directly from producer to consumer, either on the markets from June to September, or in the shop at the farm all year.

Malou, a passionate beekeeper, takes care of her bees with love, as they gather wild flowers in the mountain pastures of Bordères-Louron. She not only produces honey with an incomparable taste, but also organic honey jams, gingerbread, and black nougat. Malou has also recently taken care of several hens that will provide you with fresh eggs. Don't hesitate to make a detour, this visit is really worth it, as much for the quality of the gourmet products as for what you learn. You can also find Malou at the market of Arreau on Thursday morning.

Honey is a family affair with the Browns. No less than five generations have succeeded one another at the helm of this small business that produces a honey that is simply divine. It must be said that the concern for good and local production is pushed to the extreme here: no imports, no cutting... only the product processed on the spot. We're not going to lie to each other, it will be difficult to find better. A piece of advice, before going to the honey house, it is better to make a phone call, because the family is as much as possible on the field to pamper the foragers.

This is a family business where life and apples are crunched to the max. Located in the Landes du Mené, the Barbé cider factory, which has won fourteen medals at the Concours Général Agricole de Paris since 1974 and many times at the "Terralies" in Saint-Brieuc, is one of the best ambassadors of the Breton region. First, there was Jean who, in 1921, started beekeeping and making chouchen. Then there was Paul, his son, who, in order to diversify his activity, turned to the production of a cider that he named "Le P'tit Fausset". "P'tit Fausset"? It is the name of the wooden peg placed on the front of the barrel. You know, the one that is removed to taste the good cider before putting the barrel in the bore. And then, here is Gilles. He is the one who now welcomes you to the family estate. When he took over from his father in 1989, he brought his own personal touch: the range of products was expanded to include apple juice and cider vinegar, while the conversion to organic farming was carried out. Today, the AB certification has made the reputation of the house. The apples are grown in the family's four-hectare orchard or come from the tall apple trees of nearby producers. The organic pure juice cider "Le P'tit Fausset" seduces by its bottle with mechanical porcelain cap, the cider vinegar by its sweet and fruity perfume... In short, it is here the rich and intense marriage of Breton flavours as we like to share them.

For almost 50 years, the Pradier family, beekeepers from father to daughter, has been established on the edge of the southern Cévennes. Thanks to the hundreds of hives that Flora moves to different regions as the seasons change, she can offer honeys with a wide range of flavors: white heather, forest (fir and hawthorn), chestnut, lavender, lime, acacia... In addition, you'll find many other products: royal jelly, propolis, pollen, gingerbread, candy, lollipop, nougat, soap... quality products and unheated honeys to delight your taste buds!

Xavier and Benoit have sublimated the know-how of their uncle, a master jam maker, by keeping a traditional cooking process in a cauldron for their sweet and savory jars. The promise: an insatiable combination of tastes, the preservation of textures and flavors of carefully selected ingredients. With their team, they wish to share the joy of eating well by proposing a pretty range of jams, spreads, chutneys, confits, condiments, pestos and sauces, oils, vinegars and hummus, spreads or even fruit, herb and wine confits.

La maison de Maya, is above all the direct sale of market garden products and honey. Sylvie and François Di Nunzio are true committed ecologists. To the point of having built their house themselves with healthy materials. The same goes for their fruit and vegetable and honey production: everything is natural! Tomatoes, peppers and aubergines are grown in greenhouses, potatoes and carrots outside. The bees gather the honey plants in the garden. Not an ounce of pesticide, nor chemical fertilizer and the taste is inevitably felt.

Wisco and Florence Romanzin welcome you to their bee farm. Lauriol's apiary operates about 200 to 300 colonies and pollinates the surrounding orchards. Passionate, they share the love of their profession. Pedagogues, the visit will be particularly appreciated by children. The honeys harvested from May to September and cold extracted are on sale in the shop: rapeseed, acacia, chestnut, sunflower and a thousand and one flowers from the Garonne valley. You will also find homemade gingerbread, propolis and honey vinegar.

Thierry Fedon is a passionate person. He makes his own swarms and breeds his queens. Chestnut, acacia, borage, dandelion and heather honeys, the beekeeper's jars are instantly recognisable as the labels are the work of enameller Michèle Gilbert, one creation per season. The alliance of two arts to offer flavour and beauty to this precious nectar. A poetic and artistic approach that is also a beautiful gift. You can find these products at the farm or at various festive markets.

Christiane has become a beekeeper and harvester, by passion, on the heights of Colmar-les-Alpes. It is better to call her to be sure to find her. On the spot you will have the choice between a sweet mountain honey with floral and fruity flavours, and a lavender honey, one of the jewels in the crown of the range produced on this territory, known for its power and its bouquet. Both are harvested in the hives of the valley, and are a testimony to the richness of a preserved environment.

Christian Hogedez, beekeeper, welcomes groups of children to his farm and explains to them everything about obtaining honey. For other visitors, he offers lavender, spring and garrigue honey as well as gingerbread, nougats and other products of the hive, made and sold on the spot all year long. If you are lucky enough to be present when the honey is extracted, he will be happy to show you his know-how and to share some secrets with you.

In Saint-Léger-Vauban, this factory produces twenty-six kinds of jams, jellies and compotes by hand. A store awaits you on the spot, but many other points of sale also distribute them in the surroundings. For sure you will appreciate the 100% authentic taste of these sweets. With flavors to try absolutely as the blackcurrant jam of Burgundy, the chestnut dessert or the strawberry compote for example. Proof of the high quality of the production of La Trinquelinette, its home-made jams are now exported all over the world!

Located in a shimmering former Perrusson tile factory, Péché Sucré was created by Laurence and Xavier Augagneur over 30 years ago. They produce delicious jams (45 references), spreads, gingerbread and shortbread, chutneys and onion confits, all handcrafted in a small laboratory from mostly local raw materials. A wide range of regional products is also on sale: terrines, mustards, liqueurs, honeys, wines, as well as home decor and old postcards.