Sponsored by Mike’s Hot Honey.
By now, most pizzerias have heard of—or are serving—hot honey. But what some might not know is that the national trend started in a Brooklyn pizzeria. The “swicy” pizza topping took seven years of development, starting in 2003 with a nod to Brazilian chili-infused honey. From inspiration to overnight hit, it is taking the pizza scene by storm. Now, 16 years later, Mike’s Hot Honey (MHH) has proved to be the starting point for a sweet-heat movement that has expanded into beer, ice cream, sandwiches, and more—always with an eye on its roots in pizza.
Independent pizzerias serve as a reminder that curating flavor in pizza is a constantly evolving art. MHH proved its appeal early on at Paulie Gee’s in Brooklyn in 2010, where Mike was working at the time. Paulie Gee, like many pizzaioli, knew Mike had landed on a hit flavor combination the moment he tasted it and began serving small batches of MHH on the Hellboy pie with hot soppressata. Today, Mike’s Hot Honey is the fastest-growing pizza topping, up 406 percent in 2025, according to Datassential.
Mike’s Hot Honey has never forgotten its beginnings in independent pizzerias, and Mike continues to instill the value of strong relationships with its flagship customers. “Our team and our passion for our customers are a big part of our success,” says Frank Speranza, national sales manager for Mike’s Hot Honey. “We care deeply about all our customers, whether they’re independents or national accounts, and we focus on each one with the same level of appreciation and passion.”
That passion is backed by consumer interest, which helps explain the steady stream of successful LTOs with both major brands and independents over the past few years. The Dunkin’ x Mike’s Hot Honey Bacon Breakfast Sandwich was met with widespread excitement, while permanent menu additions have followed at national brands like Casey’s.
Beyond flavor, Mike’s Hot Honey has become a cultural phenomenon, earning a distinct “cool factor.” Customers recognize the bright neon signage hanging in local spots and can even play an old-school arcade game called Slice Hunter, a nod to the 1980s slice-shop era, courtesy of Mike’s Hot Honey.
Some trends flare up and fade. Others become cultural moments before reaching ubiquity. That’s the path Mike’s Hot Honey is on. “We have lofty pizza ambitions, and we hope that in five years, Mike’s Hot Honey will be everywhere pizza is available,” says Michelle Lane, vice president of foodservice sales.
For independent operators, Mike’s Hot Honey is proof that one thoughtful flavor decision can change the trajectory of a menu. What began as a small batch addition in a Brooklyn pizzeria became a nationwide staple without losing its connection to the shops that helped build it. In a category driven by creativity and craft, MHH reinforces an enduring truth: independents don’t just follow trends—they create them.
Learn how to become a part of Mike’s Hot Honey journey at mikeshothoney.com/pages/foodservice.
