About 85% of our flowers come from within 150km of our studio. This is not an accident — it is a deliberate choice that shapes everything we do, from our menu to our pricing to our seasonal range.
Imported flowers are cheaper. We could buy roses from Ecuador for a fraction of what we pay our local growers. But those roses are sprayed with preservatives, flown halfway around the world, and stored in cool rooms for weeks before they reach you.
Local flowers are fresher. A flower cut in the Lockyer Valley on Monday morning can be in your vase by Tuesday afternoon. That means it will last a week longer than an imported equivalent.
Local flowers are better for the environment. No air freight, no cold storage, no preservative cocktails. Our growers use sustainable practices because they live on the land they farm.
Local flowers support local people. Every dollar we spend on local stems goes to a Queensland grower, not an overseas corporation. We know our growers by name. We visit their farms. We know what they are planting next season.
The trade-off is that we cannot offer everything all year round. No peonies in February, no tulips in November. But that is the point — flowers should be seasonal. A bouquet that reflects the season is more beautiful than one that fights it.