02Pillar
Flowers and sourcing
Buying wholesale, conditioning what arrives, holding it in condition, and keeping the design together when a flower is not going to show up.
01When a flower is not available: substituting wellHow to substitute without breaking the design or the budget, and how to set the expectation long before you need it.4 sections02Cold storage for cut flowers: temperaturesUMass Extension gives three storage bands: most cut flowers near 33F, some at 41F to 43F, tropicals above 50F. Which flowers cold damages instead.5 sections / 1 sourced03Where florists buy, and what each channel costs youThe buying channels open to a florist, what each one is good at, and the arithmetic of minimums, freight, and standing orders.3 sections04Stem counts: how many stems to orderCount stems from the recipe, not the photograph. Total per variety, round up to whole bunches, then divide by one minus your own loss rate. Formulas shown.4 sections / companion calculator05Conditioning and processing: the bench work nobody photographsWhat happens between the box arriving and the stem being usable, why each step exists, and the sanitation that decides whether any of it worked.6 sections / 1 sourced