1. Start with a properly clean vase.
Bacteria is one of the biggest enemies of cut flowers.

2. Trim your stems.
Use clean, sharp snips or secateurs and remove around 1–2 cm.

3. Remove anything below the waterline.
Leaves and petals sitting in water encourage bacterial growth.

4. Use fresh water.
Change it every one to two days — sooner if it becomes cloudy.

5. Keep them somewhere cool.
Avoid direct sun, heaters and particularly hot rooms.

6. Keep them away from ripening fruit.
Ethylene produced by fruit can shorten the vase life of some flowers.

7. Edit as you go.
Remove spent stems and move the remaining flowers into smaller vessels as your bouquet naturally changes.

A slow simmered strawberry jam softened with vanilla bean and balanced with tart Granny Smith apple and lemon. Slightly sweet, deeply fragrant and made for cool autumn mornings, thick toast and preserving the last of the season’s berries

Built over two weeks in late December, the Wyldwood Collective fit-out is a story of sustainable design, reclaimed materials, and meaningful reuse. From salvaged pallets and old lockers to a family dining table passed down through generations, the space reflects a thoughtful approach to creating a florist and creative store in Lavender Bay on Sydney’s Lower North Shore.

Wyldwood Collective is more than a retail space — it’s a celebration of creativity, community, and craftsmanship. We are so proud to support Sydney’s artistic talent, and we cannot wait to welcome new makers into our growing family.

If you feel aligned with our vision, we’d love to connect.
Your work deserves a space where it can thrive — and we think it might be here.

It all begins with an idea.