Explore every episode of the podcast Making Of Happier

Today, we travel to Bright-Eyed Bakery, the production facility of Happier Grocery to speak with Johnny Drain, a scientific advisor for Good Bacteria, and chef Michael from Happier as they prepare a limited edition fermented Gut Shot for the store. Johnny also helps explain the commonly confused categories of prebiotic, probiotic and postbiotic while laying the framework for how to keep a healthy gut.

Join Michael and John as they head to the Union Square Farmer's Market to meet with Andrew Cote, the local beekeeper who tends to Happier's rooftop hives.

Every batch of Happier Rooftop Honey begins with the weather. A cool, wet spring or a hot, dry summer changes how the flowers bloom and how the bees forage. Some seasons give generously. Others don’t. The bees gather nectar from the city’s trees, parks, and rooftops; whatever happens to
be blooming at that moment. Linden in the spring. Knotweed in the fall. Never exactly the same twice.

Because Happier harvests in small batches, we don’t blend away these differences. Each jar reflects a specific season, a specific bloom, and a specific moment in the city.

The result is honey that’s rarer and more expressive; distinctly local and impossible to reproduce.