Anyone who's spent time doing the rounds in our honey room knows that honey comes in all sorts of colors and flavors. From our light and delicate Acacia honeys to the rich and dark Black Forest, each honey has its own character and flavor profile.

When baking or cooking with honey, it's important to take things like color and flavor into account. Just like you probably wouldn't sub brown sugar for granulated sugar, you might not want to sub a dark honey like Buckwheat in a recipe where the honey's robust and molasses-like flavor will overpower the other ingredients or make your batter oddly dark.

For everyday substitutions, we love the sweet and buttery flavor of our Alfalfa honey. Some quick breads like banana or zucchini bread might benefit from using Black Forest or Buckwheat honeys, but we recommend starting lighter and working your way around the color spectrum until you find your perfect fit!

Because honey is sweeter than sugar, you might not want to substitute at a 1-1 ratio (even though you can up to one cup). We recommend experimenting with a ratio of 1/2 - 2/3 cups honey to 1 cup sugar. 

It's also worth noting here that a lot of American recipes tend to call for more sugar than they actually need, so don't be afraid to err on the low side with the sweetener!

Generally, you shouldsubtract 1/4 total from your liquid ingredients for every cup of honey. Make sure you do this evenly, as baking is quite a bit like chemistry and things like fat content really matter!

We recommendlowering your oven temp by about 25 degrees Fwhen baking with honey. This will keep your baked good from getting too dark before it's finished baking through.

Adding 1/4 tsp of baking soda for every cup of honey will help balance the flavor, and because honey is acidic the baking soda-acid reaction will add a nice rise to your baked good!

Honey is very sticky, so using some crisco or oil to make your measuring tools non-stick is very helpful in the baking process!