Petite Bouquet Recipe
We can prepare a lovely small bouquet adorned with a ribbon for your table. To ensure we provide the freshest flowers for your special someone, we kindly request a 24-hour notice. Each bouquet is unique and crafted according to seasonal availability, with some flowers sourced directly from the chef's garden.
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Ingredients
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Flowers
Structure & Presentation
Conditioning & Care
Method
Preparation & Conditioning
- 1
Sanitize and prepare work area
Clean your work surface, fill a clean bucket or vase with about 1 liter of room-temperature water and mix in the flower preservative or the sugar/bleach substitute. Ensure scissors or shears are clean and sharp.
- 2
Condition stems
Remove any foliage that will sit below the water line. Cut each stem on a 45-degree angle about 1–2 cm from the bottom under running water or submerged in the bucket to minimize air entry. Place stems immediately into the prepared water to hydrate.
Assembling the Bouquet
- 3
Choose focal and build shape
Start with one focal flower in your non-dominant hand as the center. Add the second and third focal flowers around it at slight angles so the three create a loose triangle, which gives the bouquet structure.
- 4
Add secondary flowers
Insert the secondary flowers around and between the focal flowers, rotating the bouquet in your hand a quarter turn with each new stem to keep an even, rounded shape. Keep stems at staggered heights so the bouquet reads as small and lush rather than flat.
- 5
Add accents and seasonal extras
Tuck accent flowers and the chef's garden extras (lavender, mint sprigs, chamomile) into gaps for texture and fragrance. Use the filler greens to frame and soften the outer edge, allowing some greenery to extend slightly past the flowers for a petite, natural silhouette.
- 6
Reinforce fragile stems
If any stems are weak or floppy, insert floral wire along the stem and fasten with floral tape. Ensure ties are discreet and trimmed.
- 7
Secure the bouquet
When you are satisfied with the shape, hold the stems firmly and wrap floral tape tightly around the stems about 5–7 cm below the flower heads to lock the arrangement in place.
Finishing & Presentation
- 8
Trim stems and prepare for wrapping or vase
Evenly trim the stems to the desired length for a small tabletop bouquet (typically 15–20 cm for petite bouquets). If delivering, place water tubes on the ends of several stems to keep them hydrated during transport.
- 9
Wrap bouquet
Lay a sheet of craft paper on the table in a diamond orientation. Place the bouquet near the top third of the paper, fold the bottom corner up over the stems, then fold the side corners in to create a neat cone. Tie the ribbon around the stems about 4–6 cm below the tape, forming a bow or simple knot. Trim excess paper and ribbon for a tidy finish.
- 10
Offer vase and care instructions
If the customer requested a vase, place the bouquet into a clean vase filled with fresh water mixed with preservative. Include a small card with care instructions: recut stems every 2–3 days, change water daily or every other day, keep out of direct sun and drafts, and remove wilting flowers promptly.
- 11
Delivery timing
Confirm 24-hour notice and arrange delivery or pickup. For same-day handoff, keep the bouquet in a cool area (10–15°C / 50–59°F) and transport upright, avoiding prolonged exposure to heat.