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      At KPMG Luxembourg, we strive not only to deliver excellence for our clients but also to make a positive impact in our communities. One of the ways we achieve this is through our Rooftop Honey initiative!

      Located in the heart of Luxembourg’s financial center, our BREEAM-certified headquarters features not only solar panels, but also thriving bee colonies in four hives. The honey produced is a sweet gift we share with clients. 

      This initiative is not just about honey – it symbolizes our commitment to sustainability and environmental responsibility. Bees play a crucial role in maintaining a healthy and diverse planet. They facilitate plant reproduction by carrying pollen from one flower to another. Without them, our food sources would be severely limited, as many plants rely on bees and other insects for pollination.

      Unfortunately, bee populations are declining, with nearly 1 in 10 bee species facing extinction in Europe alone. 

      Our Rooftop Honey initiative is spearheaded by Frank Stolz, a Partner in Tax and passionate beekeeper! He personally cares for the bees and harvests their honey twice a year. Along with his other hives at a separate location, they produce roughly 250-300 kg of honey annually.

      Our honey is labelled as ‘Miel Luxembourgeois de marque Nationale’. This ensures that our honey meets strict quality regulations, allowing us to provide only the best to our community and clients. 

      Have a look at the process below!

      We believe that financial services and environmental responsibility go hand in hand. 

      Contact us today to start your journey towards a better tomorrow and explore how we can help you integrate sustainability into your business strategy! 

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      KPMG Busy Bees

      Buzz into fun and learning with our Busy Bees Activity Book – perfect for little ones eager to explore the sweet world of bees!

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      Traditional honey cake recipe

      Sweeten your day with a delightful honey cake recipe!

      Serves: 8 – 10 servings
      Prep time: 3 – 4 hours (including chilling)

      Ingredients:
      For the honey cake layers:

      • 100 g (½ cup) sugar
      • 100 g (½ cup) honey
      • 100 g unsalted butter
      • 2 large eggs
      • 1 tsp baking soda
      • 300–350 g all-purpose flour 

      For the cream filling:

      • 600 g sour cream (20–25% fat) or condensed milk
      • 150–200 g sugar
      • Optional: 1 tsp vanilla extract or lemon zest for aroma

      Instructions:

      • Prepare the honey dough
        1. In a heatproof bowl (metal or glass), combine sugar, honey, and butter.
        2. Set it over a pot of simmering water (double boiler) and heat gently, stirring constantly, until everything melts and becomes smooth.
        3. Add baking soda — the mixture will foam and become lighter in color. Stir for another 1–2 minutes.
        4. Remove from heat. Let it cool for 1–2 minutes, then quickly whisk in the eggs (to avoid scrambling).
        5. Gradually add flour, mixing until a soft dough forms — not sticky, but pliable. You may not need all the flour.
      • Chill and divide the dough
        1. Divide the dough into 6–8 equal parts (we’ll roll these into thin cake layers).
        2. Cover with cling film and chill in the fridge for 15–20 minutes.
      • Roll and bake the layers
        1. Preheat oven to 170°C.
        2. Roll each dough ball on parchment paper into a thin circle (around 20 cm).
        3. Trim using a plate or cake ring — keep the trimmings!
        4. Bake each layer for 5–6 minutes until golden. Let cool on a rack.
      • Prepare the cream
        1. In a bowl, whisk together sour cream and powdered sugar until light and fluffy.
        2. Add vanilla or lemon.
      • Assemble the cake
        1. Layer the cake like this: sponge layer → cream → sponge layer → cream...
        2. Use a generous amount of cream between each layer. Don’t worry if it seems soft; it will set.
      • Finishing touches
        1. Crumble the baked trimmings and sprinkle them all over the cake top and sides.
        2. Cover and refrigerate for at least 6 hours, ideally overnight.

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