Seasonal
What's in season in Adelaide right now
October's market run-down. What peaks, what's finishing, what to ask for.
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Written by the bench, not a content farm
The journal —
The journal —
notes on flowers
Care guides, seasonal market notes and the honest comparisons we'd give you across the counter anyway. New pieces when there's something worth saying. Roughly monthly.
Featured this month
How to make cut flowers last a week longer
The cut, the water and where the vase sits decide how long a bunch lives. Our fix takes two minutes and doubles the life of almost anything we sell.
All articles
The rest of the journal
Six pieces this season. Each answers a question we kept hearing at the counter.
Weddings
Wedding bouquet trends we're actually seeing
Loose shapes, warm palettes, natives in bridal work. From real builds, not forecasts.
Meanings
What the flowers you send really mean
The Victorian code is mostly dead. A few meanings survive, and one is a trap.
Offices
Office flowers that survive the week
Height, scent and Monday installs. What we've learned servicing thirty offices.
Comparison
Dried vs fresh. An honest comparison
A florist telling you when dried wins, room by room. No sales pitch.
Care guide
How to make cut flowers last a week longer
The cut, the water, the spot. The two-minute routine that doubles vase life.
Browse by topic
Why we write
Same answers, written down
The journal exists because we kept giving the same advice at the counter. How to recut, what's in season, what a wedding bouquet really costs. Writing it down means you can read it at 11 pm without us watching.
- Written by the person who did the work — Daniel, Ruth or Marco
- No affiliate links, no sponsored stems
- Updated when the market or our prices change
The short version
One habit beats every guide
Change the water every second day. Everything else in the journal is a footnote to that sentence.
read, recut,
repeat
repeat
From reading to receiving
Put the advice to work.
A fresh bunch to practise on is $65 and lands same-day if you order by 1 pm.
+61 3 5329 4168
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