Local honey, local bees

Our honey vanilla donut is the one we sell more of than anything else, and the star is a wildflower honey from Ruth Calloway, who keeps forty hives on an old orchard just outside of town.

Why it matters

Wildflower honey changes with the seasons. Spring honey is pale and floral, while late summer brings something darker and almost caramel-like. We adjust the vanilla in our glaze to match, so the donut tastes subtly different through the year.

Ruth also sells jars at our counter on weekends. Grab one, and try it on toast with a pinch of salt. Trust us.