Want a taste of honey without investing in a bottle or jar of your own? These five items from Philly restaurants (and one bakery) get powerful shots of flavor from high-quality honeys.

Peach crostone with spruce tip honey

Barbuzzo chef de cuisine Mike Joyce ferments honey by adding water and spruce tips and letting those beneficial ambient bacteria work their magic at room temperature for about a month. “It gets pleasantly sour and pine-y,” he says. He drizzles it over ricotta-slathered Mighty Bread Co. sourdough topped with pickled jalapenos and mint from Lancaster Farm Fresh.

$11, Barbuzzo, 110 S. 13th St., 215-546-9300, barbuzzo.com

Barbuzzo's local peach and ricotta crostone with fermented spruce tip honey, mint, coriander and jalapeño. The peaches come from Three Springs Fruit Farm, the spruce tips were foraged locally by Heather at Food Hedge, the mint and jalapenos come from Lancaster Farm Fresh, the raw honey is from the Honeybee Shoppe in Mannheim, and the seeded sourdough is from Mighty Bread Co.
Mike Joyce
Barbuzzo's local peach and ricotta crostone with fermented spruce tip honey, mint, coriander and jalapeño. The peaches come from Three Springs Fruit Farm, the spruce tips were foraged locally by Heather at Food Hedge, the mint and jalapenos come from Lancaster Farm Fresh, the raw honey is from the Honeybee Shoppe in Mannheim, and the seeded sourdough is from Mighty Bread Co.

Buckwheat honey rye bread

Baker Alex Bois loves big-flavored buckwheat honey from Fruitwood Orchard. When you bake with honey, its subtleties are often overwhelmed, but the buckwheat is so intense it holds up to the heat and the whole grains in this new addition to their styles of bread. “It adds a lot of molasses-y flavor,” he says.

$7, Lost Bread Co., 1313 N. Howard St., 215-739-2904, lostbreadco.com

Buckwheat honey and rye bread made with buckwheat honey granola is shown at Lost Bread Co. in Philadelphia, Pa. Thursday, August 29, 2019.
JOSE F. MORENO / Staff Photographer
Buckwheat honey and rye bread made with buckwheat honey granola is shown at Lost Bread Co. in Philadelphia, Pa. Thursday, August 29, 2019.

Spicy soppressata pizza

Chef Bobby Saritsoglou’s menu at Stina Pizzeria features honey as a pizza topping. On this pie, it’s drizzled over the spicy soppressata and a blend of rich, salty cheeses. “Sweet and spicy are great together, plus I’m Greek, so I want to put honey on everything,” he says.

$14, Stina, 1705 Snyder Ave., 215-337-3455, stinapizzeria.com

Spicy soppressata pizza at Stina.
MICHAEL KLEIN / Staff
Spicy soppressata pizza at Stina.

Duck with duck scrapple, ice plant, and honey-lavender duck jus

Nick Elmi uses buckwheat honey two ways to complement the Bucks County duck currently on the menu at Laurel. It’s mixed into the lavender-scented jus that goes on the duck and baked into a crisp, delicate buckwheat tuile that garnishes the plate.

As part of the tasting menu, $85 or $125, Laurel, 1617 E. Passyunk Ave., 215-271-8299, restaurantlaurel.com

Laurel's duck features duck scrapple, cucumbers glazed in duck garum, and a honey-lavender duck jus.
Courtesy of Laurel
Laurel's duck features duck scrapple, cucumbers glazed in duck garum, and a honey-lavender duck jus.

Honey-ginger-glazed fried chicken

On the menu since day one, this chicken is the perfect sweet-savory combo. Get it as a three-piece or five-wing order. Both serve up a double dose of honey, boosted by the honey-dipped dougnut on the side. Chef Matt Fein likes to use a clover honey from New Hampshire. Just want the doughnut? You can buy one at any location after 10 a.m.

$10, Federal Donuts, multiple locations, federaldonuts.com

Federal Donuts' honey-ginger glazed chicken comes in 3 or 5 pieces, with a a honey-dipped donut on the side. Those in-the-know can order the honey donut at any store after 10 a.m.
Michael Persico
Federal Donuts' honey-ginger glazed chicken comes in 3 or 5 pieces, with a a honey-dipped donut on the side. Those in-the-know can order the honey donut at any store after 10 a.m.