Yellow Bayou Bee & Honey Co.

04/08/2026

04/05/2026

The study published in the Saudi Medical Journal in 2021, titled Effect of natural honey on lowering lipid profile, is a systematic review and meta-analysis that examined human research on honey and cholesterol, analyzing data from seven controlled human studies involving approximately 370 participants and focusing on how natural honey consumption affects blood lipid markers. Across the pooled findings, natural honey intake was associated with reductions in total cholesterol, LDL cholesterol, and triglycerides, along with an increase in HDL cholesterol, with the analysis reporting average absolute reductions of about 15 mg/dL in total cholesterol, 19 mg/dL in LDL cholesterol, and 10 mg/dL in triglycerides, while HDL increased by roughly 2 mg/dL.

04/04/2026

I’m at La Petite Affair this morning with other great vendors! Y’all come taste some honey!

04/03/2026

Celebrate the season with our bright Citrus Fruit Salad topped with Honey‑Mint‑Lime Syrup — juicy oranges, grapefruit, and tangerines kissed with honey, fresh mint, and a squeeze of lime. Light, vibrant, and utterly spring.
Recipe can be found here: https://buff.ly/Kgg3AcK

04/03/2026

What a great question—and I’m actually so excited to share this one because this beekeeper… is probably about 10 minutes from me. How amazing is that?
Local bees, local honey, local questions… I love it!
So let’s talk about this...
"I am a new beekeeper entering our 2nd season this summer ( if it ever starts ). We did collect some honey from our hive last year and it is absolutely delicious.
However it has never crystallized yet. I know of other keepers that had theirs already crystallize. I can confirm that our honey is 100% pure. Why is it that most do crystallize but mine has not?"

Lets chat about this.. 🐝

🐝Why does some honey crystallize and some doesn’t?
-First thing… crystallization is completely natural.
-It’s not spoilage. It’s not a problem.
Honey is made up mostly of two sugars:
-Glucose – more likely to crystallize
-Fructose – stays liquid

- The higher the glucose → the faster it sets
- The higher the fructose → the longer it stays runny

🐝The biggest factor? Flowers.
Different nectar sources = different sugar makeup
Some honeys crystallize quickly:
-Dandelion
-Clover
-Canola

Others can stay liquid for a long time:
-Fireweed
-Raspberry / blueberry blossoms
-A lot of our wild coastal forage here in NL
So two beekeepers, same area, completely different honey

🐝 Temperature matters too
Honey crystallizes fastest around 10–15°C
-Warm house → stays liquid longer
-Cool room / shed → crystals form faster

🐝How clean the honey is
-Tiny particles (like pollen, wax, air bubbles) help crystals get started
-Well-strained honey can take longer to crystallize

🐝Moisture plays a role
-Slightly higher moisture (while still safe) can slow crystallization

🐝It’s simply a reflection of:
-What your bees foraged on
-The natural sugar balance
-How it’s stored
Bee Haven 2026
Enjoy every drop of your honey my friend and thanks for your question!

As always… this is how I do beekeeping, not a how-to 🐝 Mike Barry

04/03/2026

Y’all come see us and all these other great local vendors tomorrow at La Petite Affair!

04/02/2026

Trying something new to me for comb honey! Can’t wait to taste the finished product!!

03/31/2026