Queen’s Bounty Honey

We raise healthy, vibrant honeybees to preserve our pollinator population and to produce varietal honey that reflects the local terroir.

Queen’s Bounty Honey
Eugene, OR 97405
(541) 321-0448

Oregon State University’s Master Beekeeper


Find our products:
Online, Retail, Farmers Market

Sustainability Highlights:

Farming Practices:
From July through mid-August the Queen’s Bounty team harvests wildflower and blackberry honey. We harvest honey from different seasons and different yards separately to isolate the varietals produced by bees foraging from different sources within the local environment.

Processing Practices:
Our honey is never heated over the temperature that bees naturally maintain within their hives (around 95°F). This is because at higher temperatures, above 110°F to 115°F, heat will destroy many of the enzymes present in raw honey. Enzymes are protein molecules present in all living beings that often perform actions to help convert one substance to another. Flowers produce enzymes that are present in the nectar before the bees even collect it, and then bees produce enzymes to convert flower nectar into honey. Many of those enzymes remain present in the raw honey, with two of the most common being diastase and invertase, Diastase breaks down complex starches into simpler carbohydrates while invertase breaks up sucrose sugar into glucose and fructose sugars that can be used by your body. Our honey is never filtered. Instead, we allow the honey to settle and let gravity and time do the work for us. Wax and other particulates float to the top after which they can be scooped off while clear honey gets drained from a spigot in the bottom.