Two people, one mountain, six months a year.
Hüseyin Dinç spends half the year in Incirliova, Aydın, where he works as a rendering specialist in construction. The other half, from spring through autumn, he's in Yastık — a village in the Erzincan mountains, at roughly 1,900 metres — tending the hives that have been part of his family's life for generations.
He doesn't do it alone. His wife, Kadriye Dinç, works the hives beside him every season — from the spring feed through to the August harvest. It's a genuine two-person operation, built on decades of doing this together.
The bees
The colony is Carniolan (Apis mellifera carnica) — a breed known for being gentle to work with and well suited to mountain climates with sharp seasonal changes. Hüseyin feeds them a light sugar supplement only during the spring survival window, when natural forage isn't yet available. Once the mountain flowers open, the feeding stops entirely, and the bees range freely across wild thyme, astragalus, and the endemic highland plants of Yastık.
The harvest
Frames are capped by the bees on their own timeline, then cut by hand — never spun in an extractor. What arrives at your table is the comb exactly as the hive built it: raw, unheated, and unfiltered.
Getting it to the UK
Ozgur Dinç (Hüseyin's son) and Oktay Cinpolat (his son-in-law) manage the export side of the business from the UK, making sure each batch reaches British customers properly and legally.
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