Description
About Bee Bread
Bee bread begins as pollen collected by foraging bees. Back in the hive, worker bees pack it into honeycomb cells and add small amounts of honey and bee enzymes, and over time a natural fermentation process takes place. Beekeepers call the result bee bread, and within the hive it is an important food source for the colony.
It is less common than bee pollen and often sparks curiosity, and staff suggest it to anyone who asks for something unusual. Fermentation has been part of human diets for centuries, and many people interested in traditional fermented foods are drawn to bee bread for the way it is made.
Quick facts
- Origin: Poland.
- Made from: Pollen, honey and bee enzymes, fermented in the hive.
- Colour: Naturally varied, from golden to brown.
- Texture: Softened granules, slightly chewy.
- Sizes: 175g, 500g.
How to use
Stir into overnight oats, or soak in water overnight. Sprinkle over yoghurt or porridge. Add to smoothies and breakfast bowls. Or eat a small spoonful on its own.
Storage
Store at room temperature in a sealed jar, away from direct sunlight. Not suitable for infants under 12 months.
Frequently asked questions
What is bee bread?
Bee bread is naturally fermented pollen. Bees pack pollen into honeycomb cells with honey and enzymes, and it ferments inside the hive.
What is the difference between bee bread and bee pollen?
Bee pollen is collected from flowers and packed into granules by worker bees. Bee bread begins as pollen but is then stored within the hive, mixed with honey and enzymes, and naturally fermented.
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