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Sweet on salty.
Life is full of rivalries. Red Sox versus Yankees. East coast versus west coast. Pepsi versus Coke. One battle that needn’t rage on? Sweet versus savory! Fragrant wildflower honey from the Hudson Valley infused with sea salt makes for a winning combination. Drizzle on peanut butter toasts or over a steamy bowl of oatmeal, and revel in the deliciousness (and pat yourself on the back for your diplomacy.)
Photography by Rocky Luten and Bobbi Lin
Details & Materials
Brooklyn, New York
Raw wildflower honey, sea salt
Care & Notes
1 year shelf life. Best stored in a closed, cool place.
Meet the Maker
Our Tips & Stories
How we'd use this beauty in our own homes.
Make a big batch and get ready for a week of saucy success.
Fresh, wilty, not green—all are welcome to this party
Quadruple this recipe over the weekend. By the end of the week, we promise you won't have leftovers.