Inside the Burbank vintage store with a built-in bee museum

A sign on the front door says “Beekeeper owned,” and inside the Hive & Hanger store in Burbank, the layout is a mix of vintage clothes, antique jewelry and something rather unexpected: a pop-up Bee Museum.

The owner is Carrie Diazzz, a vintage maven turned urban apiarist. She admits with a smile  two extra Zs at the end of her real last name are a homage to her beloved bees.

When the store opened in 2020, it was originally all-vintage. “I was not looking to change careers,” she said, but after taking a two-hour beekeeping experience course, she was hooked.

Hive & Hangar in Burbank doubles as a bee museum.

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James Bartlett

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LAist

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“I don’t like dirt, and I don't like bugs. I'm a heels and lipstick, nails, kind of person,” she said. “There's just something magical about the honeybee. The more you know, the more you want to know.”

That prompted her to pursue a bee master certification at UC Davis. She collaborated with Elina Niño at the university’s Bee Lab to curate information and research to bring her pop-up Bee Museum to life almost a year ago.

A crash course in bees

The Burbank Bee Museum.

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James Bartlett

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LAist

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There’s a Bee 101 explainer by the front door, which shows the differences between bees and wasps, and fun touches like pop songs containing the word “Honey,” and a list of Noteworthy Beekeepers including Aristotle, Benjamin Franklin, Leo Tolstoy, Emily Dickinson, Angelina Jolie and Sherlock Holmes.

One long-standing myth is that honeybees are stingers. “People always ask me how often I get stung, but I don’t wear gloves, and I don’t use smoke, and it very rarely happens. And honeybees die after they sting, as opposed to wasps, who can sting repeatedly,” she said.

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James Bartlett

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LAist

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Most arresting is a floor-to-ceiling collage series of framed model fruits, vegetables, nuts and berries, all of which the honeybee has a role in pollinating. Beside that is an exhibit on pesticides, one of the insect's biggest threats. Pieces of dried honeycomb are everywhere.

Diazzz has also been hosting school trips for the Boys & Girls Clubs. “I might be the only beekeeper they will ever meet,” she noted. The point is to give bees the respect they deserve. “Did you know that it takes 12 honeybees their entire lives to make one teaspoon of honey?”

Rescuing hives across Southern California

The Bee Museum serves up not just honey, but bee knowledge.

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James Bartlett

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LAist

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There are no live bees in the store, but Diazzz has her own hives in Burbank.

“They are from rescues: I cut the hive out from a wall,” she explained. She takes care of hives from San Diego to Bel Air, with many in the San Fernando Valley, and a couple with a view of the Hollywood Sign. Her caretaking quests have taken her on skyscraper roofs, at apartment buildings and in parking lots.

Almost a year ago, she began her studies as a honey sommelier at the American Honey Tasting Society in Connecticut, where she learned about the science and experience of honey. Her future includes going off to Bologna, Italy, the world honey hub, for the final round of studies and tests at the Albo Nazionale degli Esperti in Analisi Sensoriale del Miele or the National Register of Experts in Sensory Analysis of Honey.

Carrie Diazzz, owner of the store and the museum, sells small jars of honey sourced locally and from her own hives.

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James Bartlett

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LAist

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“Nectar and honey are not the same thing,” she explained. “Nectar is the liquid sticky substance that bees collect from flowering plants and take back to the hive. They transform it into honey by dehydrating the moisture out of the nectar, and capping it over with wax.”

Diazzz recently held her first informal tasting experience at The Bee Museum, and has small batches of various local honeys for sale: cactus, sage, and honey from her own hives. “I usually leave the honey alone, and only take any extra they have made to sell,” she said, because bees use the honey as sustenance. Her favorite? “A toss-up between dandelion and sunflower. Orange blossom is delicious too, but very sweet.”