Organic orange blossom honey, freeze-dried into a clean-label ingredient. No added water. Measures by the gram. Built for people who cook.
One email when we launch. No spam, unsubscribe anytime.
The problem
18%
Water in a jar of honey. It thins batters, splits ganache, and throws recipes off balance.
↯
It sticks to the spoon, the jar and the scale. Dosing it precisely is guesswork.
❄
It crystallises in the cupboard, and never quite the same way twice.
What it is
Freeze-drying pulls the water out at low temperature, so the volatile aromatics that make orange blossom honey worth buying stay in. Chicory inulin, a plant fibre, holds the structure together so the result is dry, stable and pourable instead of a sticky mass.
Low-temperature drying protects the delicate citrus and neroli notes that heat-based drying tends to strip out.
Fold it into a ganache, a batter or a dry mix without rebalancing the recipe around honey's moisture.
A powder can be weighed, dusted and carried. A jar of honey can't.
Inulin is a plant fibre from chicory root. It does the structural work — and it happens to be a fibre.
The range
The same orange blossom honey, dried three ways for three jobs in the kitchen.
Powder
Fine and soluble — for coffee, tea, cocktails, dry mixes and pastry. Sold in 4 g sticks and a 125 g jar.
Crystals
A coarser grain for granola, cheese boards and plating, where you want honey you can actually see.
Chips
Crisp shards of honey — the format that started the whole project. Still in development, and the one we're most impatient about.
For chefs
“Honey is the ingredient every pastry chef loves and every pastry chef fights. We took the fight out and left the honey.”
No water going into the emulsion means no broken ganache.
Dissolves clean in a siphon base — no grit, no seizing.
Dust it over goat cheese or foie gras. It stays where you put it.
Every order ships with conversion guidance, tested in a real kitchen.
Straight answers
No — and we'd rather say so plainly. The inulin takes the place of honey's water, not its sweetness, so gram for gram Fleur de Miel is a little less sweet than table sugar. You use slightly more, not less. What you gain is control: no water, precise dosing, real orange blossom aroma. If you want raw sweetening power, sugar is cheaper. This is for flavour and precision.
Two things: organic orange blossom honey and chicory root inulin. That's the whole label. The exact ratio is being finalised in trials — we'll publish it before we ship.
No. Inulin is a plant fibre and it's there to do a job — hold the structure of a dried honey together. It's a nice side effect, not a claim. We're not going to tell you honey is medicine.
We're launching on Kickstarter. We're not putting a shipping date on this page until our production partner is locked and the formula is final — too many crowdfunding projects promise a month and deliver a year. Join the list and you'll hear the real date first.
Orange blossom honey from groves in Florida and Mexico — which is also where we do the drying. French beekeeping heritage, Miami food-tech, and a supply chain short enough to stand behind.
Miel Sauvage LLC, based in Miami. A small team that got obsessed with a specific problem: why is the best honey in the world still sold in a form that fights the person using it?
We'll email you once — when the Kickstarter goes live, with early-backer pricing. That's the whole plan.
No spam. Unsubscribe anytime.