Growing up on his family's farm in Northwestern Pennsylvania, Zeke Freeman gained an appreciation for homegrown fruits and vegetables and the rich heritage of artisanal food production.
In 1989, Zeke enrolled in the University of Montana's School of Food Management & Culinary Arts. He worked at Louis XV under the direction of Alain Ducasse, a highly acclaimed chef known for his unique interpretation of Mediterranean cuisine.
After two years, Zeke moved back to the States. In his pursuit of fine foods for the upscale retailer, Freeman fell in love with the culinary power of real, raw honey and soon founded his company to bring single varietal honey to the American table.
Freeman is committed to supporting artisanal beekeepers and farmers by ensuring that they receive a premium price for a premium product.