How we vet every stockist
After our jars leave the apiary, we keep them on a short leash. Each retail partner signs cold-chain and display agreements, trains staff on batch traceability, and stores stock away from direct sunlight. We audit shelves twice a month (clipboards, refractometer, the works) because EEAT applies to real-world shelves too.
Current partner locations (updated quarterly)
- Good Glass, Bugolobi: our flagship stockist with full varietal range and tasting flights every first Saturday.
- Endiro Coffee, Kololo: great for coffee blossom honey pairings alongside a cappuccino.
- La Patisserie, Muyenga: keeps micro-batches ideal for dessert pairings and gift hampers.
- The Food Library, Kisementi: rotating shelves featuring shea blossom and eucalyptus lots.
- 32° East, Kansanga: culture hub carrying limited runs for their artist community.
- Select hotel boutiques (Latitude 0°, Emin Pasha): concierge holds stock for guests and gifting emergencies.
Our delivery routes, mapped
We dispatch from Bugolobi at 10 a.m. and 4 p.m. Riders use insulated boxes with tamper seals, and every parcel includes a batch card noting harvest region, moisture reading, and tasting notes. Corporate clients can schedule weekly standing orders; home subscribers get a courier text 30 minutes before arrival so you can put the kettle on.
Securing the varietal you love
- Reserve coveted batches (pine, shea, acacia) via direct order: stockists sell out of seasonal lots within days.
- Tell us how you use honey. Tea, marinades, pastry, or cheese boards call for different aromatics and body.
- Gifting? We handwrite tasting cards and can bundle with beeswax candles upon request. Nothing sabotages trust faster than a last-minute, anonymous jar.
FAQs
Ready to order? Contact & Connect for delivery and special requests. For wholesale/B2B, see Wholesale & Partnerships.