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Burnt Honey Pie

8" Pie

For the holidays, we’ve partnered with Michelin-star pastry chef Melissa Chou, celebrated by The New York Times for creating “one of the best dishes across the U.S.” — her legendary Burnt Honey Pie. Known for her years as pastry chef at San Francisco’s Mister Jiu’s, Melissa is revered for her meticulous craft and her ability to turn simple ingredients into something transcendent.

Obsessed with the ancient alchemy of Honey and heat, Melissa reimagines the classic holiday Pie with a custard made from our deeply toasted Wildflower Honey, caramelized until it glows like amber, then blended with fragrant Beeswax for a silken, aromatic depth. The custard is poured into a base of pasta frolla, the traditional Italian sweet pastry dough — crumbly, buttery, and delicate — then crowned with sabayon and a dusting of Bee pollen.

The result is a Pie of astonishing complexity: smoky, floral, and golden, with a texture that dissolves like sunlight on the tongue. It’s indulgent yet elemental — a meditation on nature’s oldest sweetness, brought to life by one of America’s most visionary pastry chefs.