Passion for beekeeping leads to sweet success

Staci Leis of Daisy Bee Naturals tends to one of 20 beehives located on her family’s farm just south of Shakespeare. Contributed photo

By Diane Danen

Staci Leis began her beekeeping journey in the spring of 2021 with just two hives.

What began as an interest in beekeeping, something she felt naturally drawn to, has since grown into Daisy Bee Naturals. Today, Leis produces natural liquid and creamed honey, along with hand-blended flavoured honeys made in small batches with organic and natural ingredients.

Daisy Bee Naturals is part of the Leis family farm just outside of Shakespeare, where Leis and her husband, Greg Leis, grow certified organic crops, including corn, soybeans and wheat, raise chickens and grow fruit and garlic. Other family members also help with the farm operation.

Beekeeping is a side business, with Staci Leis caring for the bees and creating the honey products. Greg Leis helps at markets, where he talks with customers, hands out samples and, as Staci Leis says, “carries the heavy boxes.”

Since 2021, Staci Leis has gradually increased the number of hives to boost honey production and improve the chances of having a healthy number of colonies survive the winter. Today, she cares for a total of 20 beehives.

The name Daisy Bee Naturals reflects Staci Leis' goal of keeping her products as simple and natural as possible. While the farm produces certified organic crops, honey cannot be certified organic because of the wide foraging range of honeybees. Staci Leis does not use antibiotics or synthetic substances in caring for her bees, and most of her honey is raw, meaning it is unfiltered and unpasteurized.

The flavourings she uses are certified organic whenever available and natural when they are not. She also chooses packaging that is reusable, recyclable, compostable or biodegradable, or made from responsibly managed renewable resources. The farm's electricity comes entirely from solar energy produced on the property.

The beekeeping season begins well before the first honey harvest. Staci Leis visits the bee yard in February and March to assess winter survival and check whether the colonies have enough honey stored to make it through the rest of the winter.

Once the dandelions appear, Staci Leis knows there is enough forage available for the bees. Winter wraps come off of the hives in May, and regular inspections begin and continue throughout the season.

During inspections, Staci Leis removes frames and looks closely at the brood, or developing bees. She checks for a healthy, laying queen, a good brood pattern and bees at various stages of development. She also watches for adequate food stores and signs of pests or disease.

Varroa mites are one of the biggest challenges facing honeybees. Keeping mite populations low is essential to maintaining healthy colonies and improving their chances of surviving the winter. To manage varroa mites, a combination of nature-based solutions including organic acids, essential oils and mechanical trapping is used.

Weather can also have a major impact on the bees and honey production. Long winters can leave honey stores running low, while wet weather gives bees fewer opportunities to forage. Very dry conditions can also mean less forage is available. As a result, honey production can vary considerably from year to year.

Staci Leis typically harvests honey once a season, aiming to have the work completed by mid-September. After harvest, she feeds the bees sugar syrup, which they turn into honey. Between the feed and nectar collected from the remaining blooms, each colony will have about 70 to 100 pounds of honey to eat over the winter months.

For Staci Leis, one of the most rewarding parts of beekeeping is the opportunity to keep learning. She is currently working toward a Master Beekeeper designation through the University of Montana. The three-part program includes classes over several weeks each spring, allowing her to put what she learns into practice during that year's beekeeping season.

Her interest in honey has also led to the creative side of the business, developing unique flavour combinations. Ideas are often inspired by flavours she enjoys, but there is plenty of trial and error. Some combinations do not work, while others turn out better than expected.

Lemon and lemon ginger are long-time customer favourites, while mint chocolate was a surprise for both Staci Leis and her customers. She was surprised by how well the flavour came together, while customers have been intrigued by its unexpected texture and flavour. Made during the Christmas season, it can be difficult to keep it on the shelves.

For Staci Leis, one of the most rewarding parts of growing Daisy Bee Naturals has been sharing her products at local markets. She enjoys offering samples and meeting people who are curious about the different flavours.

“There is something especially rewarding about watching someone try a flavour for the first time and seeing their reaction,” says Staci Leis.

She and Greg often leave their markets feeling inspired and grateful for the conversations they have had and the people they have met.

Daisy Bee Naturals continues to grow and evolve, with a new honey flavour set to be released this month.

“It started with a few customer requests but evolved into something quite different and, I think, much better than the original idea,” shared Staci Leis.

What started as a small beekeeping venture with just two hives has grown into Daisy Bee Naturals, a business that combines Staci Leis' interest in bees, her creativity with honey and her commitment to caring for the farm and the environment around it.   

To learn more, visit www.daisybeenaturals.com or email hello@daisybeenaturals.com.