Despite never letting itself be domesticated, the bee leaves a small space for the hand of man and shares with him the fruit of its labour, honey. The work of the beekeeper must never deviate from this essential criterion of respect.



Honey flow, this extraordinary moment when flowers secrete nectar, marks the start of foraging for the bees and the beginning of the honey creation process. This process is a symbiosis of soil, sun, water, plants and a wonderful forager: the bee. This tireless forager works in an organized matter and in synergy with the rest of her sisters to manufacture a product that is 100% natural and of exemplary purity.

From spring to autumn, bees activate themselves when the heat from the sun shines on the hive and take flight to visit thousands of melliferous plants, i.e. plants that produce nectar. When a bee locates a flower, it comes near it and then inserts its head inside the corolla to draw the nectar with its tongue. Once the nectar has been extracted, the bee stores it in its crop, a pouch that is part of the digestive system and functions as a reservoir.



© Anne-Virginie Schmidt


The bee continues its foraging, going from one corolla to the next until the crop is filled. She then returns to the beehive. On the way back, she already begins the transformation process. Inside the crop, saliva enzymes (diastase, invertase and glucose oxidase) start breaking down the nectar. One of the sugars it contains, saccharose, is digested and transformed by one of the enzymes (invertase) into easier digestible sugars: glucose and fructose.

Back at the beehive, the forager regurgitates the contents of its crop thus passing it to another bee that will suck it up with its tongue. This bee will repeat the same process and as the regurgitation exchange between the bees progresses, as the liquid becomes even more enriched with enzymes, its humidity content decreases, the nectar thickens: it is becoming honey. Harvested in a raw vegetal state, nectar has become honey by passing through the bees’ body. The honey is now ready to be deposited inside a honeycomb where worker bees will fan it to bring its humidity rate down to about 16-18%.



Honey is the reflection of the environment from where it originates and honey harvest is in correlation with the rich diversity of flowers surrounding the apiary. Similar to vines in winemaking, honey presents itself in a multitude of colours, textures and flavours; subtleties that find their essence in the floral composition that defines its origin. A thousand flowers, a thousand honeys, there is an extraordinary universe of flavours to discover.

Every day, Miels d’Anicet fights against the cliché that honey is unexciting, an homogenous product which main qualities are being yellow, sweet, and sold in bear jars. For us, the joy of honey resides in its diversity and in its raw nature…



Exclusive product of the land. Never has such a designation been so precise. Our beehives are scattered throughout the Ferme-Neuve countryside, near Mont-Laurier in the Upper Laurentians in a wild region of forests, prairies, lakes, and rivers. A territory free of intensive agricultural production, where wild flowers abound in great diversity which is almost unique in Québec.

The farm commercializes five to seven varieties, each one to savour like good wines, revealing a universe of flavours that slowly opens up inside your mouth. The spring vintage, rich in dandelion pollen, is more buttery. The linden one is smooth, fresh and lightly mentholated while buckwheat honey is full bodied and surprisingly reminiscent of a visit to the barn. Nothing artificial. Nothing industrial. Nothing added. All is done according to the age-old craft of beekeeping where bees are treated like queens and, respectful of their titanic work, honey is harvested like a gift from the gods.


© Mathieu Dupuis


The certification assures you that the foraging zones, 3km around the beehives, consist of organic production plants or wild flower vegetation, that honey integrity is preserved during processing and that the daily practices of the beekeeper are respectful of the colony’s well-being.

© Daphné Caron


Beekeepers used to sell honey in its raw state, never pasteurized nor filtered in order to preserve this natural and flavorful sweetener rich in carbohydrates, minerals, micronutrients, and enzymes. This tradition guides every step of our honey processing.

Miels d’Anicet honeys are cold-extracted which ensures the preservation of aromas and of their nutritional and medicinal values. The recipe is simple: minimize human manipulation and keep honey in its purest form!

Miels d’Anicet honeys offer a line of raw honey, i.e. unfiltered, which allow the honey to retain traces of pollen, propolis, and beeswax. A gustative experience that transports you at the heart of the beehive and allows you to taste the unique flavour of the honeycomb.



Handcrafted with sustainable material. Meticulously handcrafted in our atelier, Mélia products are made from ingredients requiring the least possible amount of processing, certified organic, raw if possible, edible, and with easily recognizable names.




© Mathieu Dupuis
© Xavier Girard Lachaine


The beehive is generous by nature, offering a natural pharmacy. Pure and wild, rich and beneficial, honey is a natural ally of the skin, a beauty care essential. With its natural honey-fragrance and its beautiful golden hue, beeswax is a remarkable silky protector. The beehive’s natural shield, propolis, collected by the bees on tree buds, is antibacterial and healing.