Frequently asked questions

You can collect our honey in person in District XX of Budapest, at Nagyszeben u. 7. You'll also find us at the Garay tér market from Tuesday to Saturday, and at the Havanna market on Saturdays. If you let us know in advance by phone or with the shopping list, we'll have your order ready when you arrive. Home delivery is available too.

Yes! We reply in English, German and Hungarian. You can order in English using the shopping list on this site, by email, or in person at our market stall.

In several ways – choose whichever suits you. The easiest is the shopping list: on the product pages, add which product you'd like, in which size and how many, choose pickup and payment, and one tap turns it into a ready-made email. It isn't a basket: you don't pay here, you can check the email before sending and add anything you like. You can also write your own email to baranyai.vizer@gmail.com, or call Vizer László on +36 20 479 5403 or Baranyai Ágnes on +36 20 934 5376. Whichever you choose, we'll confirm your order with the prices, get it ready, and agree where you'll collect it: at our home base (Nagyszeben u. 7.), at the Garay tér or Havanna market, or by home delivery.

Prices start at 800 Ft for a 250 g jar, depending on the variety. The larger 500 g and 900 g jars work out cheaper per kilo. The current price of every product in every size is on the product cards – besides honey, we also sell propolis tincture, royal jelly and bee pollen. What we have in stock changes with the seasons, so it's worth checking with us before you order.

Yes. The delivery fee depends on the distance and isn't fixed, so we agree it when you order. You can also collect your order in person at our home base free of charge. You can pay by cash, card, bank transfer arranged in advance, or – by individual agreement – cash on delivery.

You can pay by cash, card or bank transfer, and for home delivery also cash on delivery by individual agreement. On request we'll send you a digital receipt to save paper – of course we give paper receipts too.

With honey from the beekeeper, you know who extracted it, which hive it came from and which nectar flow. On supermarket shelves you often find blends of honey from several countries, where the origin can no longer be traced. With us, you can ask the beekeeper directly about the variety, the season and what it's best used for. Our honey is of verifiable origin, from our own apiary, and is made following several decades of beekeeping practice.

We're at two markets regularly: the Garay tér market (Budapest, District VII, Garay tér), Tuesday to Saturday, 7:30 – 15:00, and the Havanna market (Budapest, District XVIII, Havanna housing estate), Saturdays, 7:00 – 12:00. Whether we're there and what we bring depends on the day's trade, and not every honey is out at the same time, so if you want to be sure of one, let us know in advance – we'll put it aside for you. The closer the day you'd like to come, the better it is to call us on +36 20 479 5403; email is best a few days ahead. You can also collect in person at our home base (1204 Budapest, Nagyszeben u. 7.), but it isn't a shop, so it's always by prior arrangement.

Acacia honey has the mildest taste and stays runny for a long time, so it's the most popular with kids and in tea. For baking, our first recommendation is wildflower honey, because its full flavour carries through into the dough. Chestnut honey and pine honey (when we have it) are bolder and darker – for winter and for spiced biscuits. Honey with propolis is spicy and resinous and a favourite in winter teas; royal jelly and bee pollen are special bee products that are eaten raw. Click any product card for the full description and our serving suggestions.

No, it hasn't gone off: crystallising is a natural process and doesn't change the quality of the honey. Over time, the glucose in honey separates out as crystals. The more glucose, the sooner it happens: rapeseed honey turns creamy within a few weeks, while acacia honey can stay runny for years. If you'd like it runny, you can gently melt it in a lukewarm water bath of no more than 40 °C.

At room temperature, somewhere dark and dry, in a tightly closed jar – that way honey keeps for a very long time. There's no point putting it in the fridge, as it crystallises sooner in the cold. Always use a clean, dry spoon, because moisture can spoil its quality. For every product, the “Storage” section tells you what to look out for with that variety.

By weight, roughly the same: about 100 g honey instead of 100 g sugar, which is about 5 tablespoons. Honey is about 17–18% water, so reduce the liquid in the recipe by about a fifth of the honey's weight, and set the oven about 15 °C lower, because honey browns faster. The first time, swap only half the sugar. Don't swap it in meringues, caramel or crisp biscuits – there, the sugar gives the structure. Work it out with the sugar-to-honey converter

It's best to wait until the tea has cooled to lukewarm, around 40 °C, and only then stir in the honey. Heat masks the honey's aroma. The most popular honey for tea is mild acacia honey; if you like bolder flavours, go for honey with elderflower or honey with propolis.

Honey must not be given to babies under one year old because of the risk of infant botulism – paediatricians agree on this. From the age of one, honey is fine: mild acacia honey is the best one to start with.