Preheat the oven to 350 F / 175 C
Using a bread knife, carefully slice the top third off the loaf of bread.
Taking a smaller knife, cut the middle out of the base of the bread to create a space big enough for the camembert cheese. Use your hands to tear it out underneath. Set it to one side. Alternatively, you can tear it out, you will just end up with uneven garlic butter croutons rather than cubes which is not the end of the world at all.
Lower the camembert into the bread basket and scatter over the rosemary sprigs. Season with salt and pepper, and place the 'lid' back on the bread.
Place the camembert in bread on an oven tray and bake for 20-25 minutes.
Meanwhile, cut the inner piece of bread into small cubes.
Crush garlic cloves by sprinkling them with coarse salt and using the back of a spoon to mush them up into a paste.
Melt butter in a frying pan on medium heat and add the bread and garlic at the same time. This is to avoid the garlic burning before the bread is crispy.
Once the garlic butter croutons are browned on each side, remove them to a plate covered in a paper towel.
Remove the baked camembert from the oven and take off the lid. Check it's melted by poking a knife into it.
Arrange the croutons on top of the camembert in bread and then drizzle over the honey.
Dig into the baked camembert with honey with a fork, your hands, or anything you have nearby.