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John Poto

John Poto | Honey Pacifica

Since 1978, Honey Pacifica has worked in the raw honey business providing customers the highest quality raw honey available. In order to preserve the delicate flavors of the raw honey we make each batch by hand. Their bees are driven to various apiaries located throughout sunny Southern California where the bee fly for miles finding the blooms and bringing the nectar back to the hive. Each batch's flavor of honey depends on the nectars blooming at that particular time.


What Inspired You To Start Your Company?

It began as a part time business when we found that the hives in our backyard, 48 of them! We were making so much honey that we began selling it on weekends in front of the house. By 1991 we had enough hives (600) scattered through outSouthern CA and jobs that we hated that we decided to give full time beekeeping a shot. 

 

Tell us about your products.

Our main product is raw Cold Packed single floral source honeys. These include: sage, buckwheat, orange blossom and wildflower.  We have also created a line of flavored honeys our most popular being mango infused sage honey.

 

What Does Being A Small-Batch “Artisan” Mean To You?

It means keeping it simple. Were proud of the fact that we don’tblend our honeys to create a uniform bland product that might be consistent but will definitely be boring. Our small scale operation allows us to be very picky in what we offer the consumer. We may not be the cheapest but our customers appreciate the quality and keep coming back.

 

What is your favorite small-batch treat?

For fun I combined two of my popular flavors, tangerine and mango and infused it into sage honey. The result, TANGO honey of course. 

 

What Drew You To Food?

Before we had our own hives, an elderly gentlemen in the neighborhood gave us some eucalyptus honey from his backyard hive. I couldn’t believe how different it tasted from the store honey that mom would buy.  I was hooked and knew I had to have my own hive.

 

Where Does Your Food Inspiration Come From?

My mother alwaysmade everything from scratch.  I love to watch her cook and create these wonderful meals from the simplest ingredients.

 

What Products Are You Working On Now? 

Two ideas, combine our creamy wildflower honey with shredded chocolate and a for the health enthusiasts, creamy wildflower with our coastal bee pollen.

 

Do You Have a Favorite Product?  

Our Cold Packed Eucalyptus honey of course. The butterscotch tones are amazing spread on fresh hot homemade whole wheat bread. 

 

Latest Ingredient Obsession? 

Kimchi.  Although I haven't figured out how too in cooperate into our product line.

 

What Did You Have For Dinner Last Night?

Oatmeal and honey. Sounds strange but it helps me sleep better.

 

What Other Local Food Artisans or Chefs Do You Admire?

Wolf Gang Puck. I would love to be 1 percent as successful.

 

If You Had To Choose Your Last Meal, What Would It Be?

Chilean Sea Bass from Michael Mina. 

 

Favorite Restaurant or Food Experience?

Sea bass from Michael Mina's Bellagio.

 

What Do You Enjoy Doing Outside of the Kitchen?

When not beekeeping playing golf. Unfortunately beekeeping allows little time for golfing.

 

What’s Your Favorite Kitchen Soundtrack?

Bob Dylan Blood on The Tracks.


Discover Honey Pacifica in The Box from Chef Patrick Ponsaty