We see inside florist Mikarla Bauer’s gorgeous studio and discover some of her best florists hacks including the floral look that’s flying out the door
Based in Bangalow, New South Wales, Mikarla’s double-garage workshop overflows with flowers and foliage for events and weddings. “I love every aspect of my job,” she says. “My favourite thing is the flowers: the smell, shape, imperfections and magnificence.”
I love putting together new colour combinations and textures, foraging around the garden and experimenting with what I can find
Top tips for fresher flowers
1. Carry on cutting. Keep cutting back the stems of your flowers to extend their life. Make the first cut an inch or two from the bottom of the stem.
2. Handle the angle. Use sharp scissors to cut stems diagonally and create a larger surface area through which the flower can draw water.
3. Find your place. Place flowers in a cool spot out of direct sunlight to prolong their life, but also somewhere you can gaze at their beauty.
4. Keep it Fresh. Replace vase water about twice a week or when it starts to look discoloured. Adding bleach or sugar won’t make any difference.
What’s the best way to display a single stem?
Choose a vessel that complements the flower shape. Those with movement in the stem (eg an orchid or tulip) suit a chunky bud vase. A dainty rose sits beautifully in a cut-crystal vase.
Which flowers look best displayed in bunches?
I’m a sucker for a big armful of hydrangeas that have just been simply dropped in a Champagne bucket, or a fluffy cloud of baby’s breath.
Which types of flowers will last longest?
Flowers with woody stems, such as proteas and banksias, can stay fresh for up to a month. Phalaenopsis orchids can last for several weeks.
What’s your Favourite flower combo at the moment?
Terracotta and burnt-orange blooms with dried and sun-bleached textural elements. I recently combined big terracotta-toned roses with dried native grasses and palm leaves to create a ‘Byron Bay meets the Mediterranean’ look.
Photography by: Lynden Foss. Styling by: Sarah Ellison.