Owner
Daniel Rees
Head florist and the reason the studio exists. Six years running the flower bench at a Southbank hotel taught him to work fast and never panic before a function. Still does the big wedding installs himself.
Fresh Bloom Express
Fresh Bloom Express is a small flower studio on Chapel Street with a big delivery book. We've been cutting, conditioning and hand-tying for Melbourne since 2019, and we still remember our first customer's favourite colour.
Most flower orders online go through three companies before a single stem gets touched by human hands. We thought that was a bit sad, so we built the opposite: one studio, five people, and a courier who can tell you which doorbell sticks.
We buy direct from growers at the Epping market four mornings a week, condition everything in our own cold room, and photograph every bouquet before it leaves. If it doesn't look like something we'd send our own mums, it doesn't go on the bike.
No call centre, no warehouse. When you ring or walk in, you're talking to whoever actually made your flowers that morning.
Owner
Head florist and the reason the studio exists. Six years running the flower bench at a Southbank hotel taught him to work fast and never panic before a function. Still does the big wedding installs himself.
Senior
Our senior florist and the soft-romantic specialist: if your brief says "garden roses, blush, a bit of whimsy", it lands on Priya's bench. Trained in Melbourne, obsessed with lisianthus.
Florist, market runner and the fastest hand-tie in the building. Tom does the 4am Epping runs and still somehow looks cheerful about it. Native Australian stems are his thing.
Courier
Runs our office route: reception vases, boardroom pieces and the weekly subscription drops around Windsor, Prahran and the CBD. Knows every building's loading dock by heart.
9 years
Senior courier. Nine years riding Melbourne traffic and not one late sympathy delivery. Pat handles the important ones: weddings, funerals, and anyone's mum on a Sunday.
We hire florists and riders from the neighbourhood first. Drop into the studio on a weekday morning and say hi, that's genuinely how Tom got the job.
We didn't start with investors or a fitout. We started with a ute, a market pass and a spreadsheet. Here's how it went.
Daniel leaves the hotel gig and opens a tiny studio above a laundromat on Chapel Street. First week: eleven orders, all friends, all photographed badly.
Lockdowns hit and doorstep drops become everything. We deliver 3,000+ contactless bouquets and learn to write a genuinely good gift card message.
We move to 8/92 Chapel St — proper cold room, proper bench, a window people actually stop at. Priya joins and the wedding book doubles in a year.
The weekly subscription launches. Sal takes over the office route. Two hundred Melbourne desks get flowers they didn't have to think about.
Five of us, ninety-six suburbs, four market mornings a week. Still no relay websites, still no plastic cones.
Weddings, installs and custom commissions from the last few months. Every photo is a real job, not a stock mood board.
Wedding
A full asymmetric ceremony arch in garden roses and hydrangea, plus eleven table centres. Installed in four hours, dismantled by midnight.
Install
A hanging banksia and gum installation for a café reopening, designed to dry out gracefully rather than get binned after week one.
Custom
A client asked for "gold, terracotta, and nothing that looks like a florist did it". We take that as a compliment.
Daniel remembered my nan's favourite flowers from an order two years ago. Two years! The bouquet made her cry, in the good way.
We've had studio flowers for our office for eighteen months now. Sal turns up like clockwork and the arrangements have never once looked tired.
Priya took my vague "something soft and romantic" brief and turned it into the most beautiful arch I've ever seen. Our photos are ridiculous.
About the studio, the team and how we work. If your question isn't here, ring us — a human picks up: (03) 9000 0000.
Ask Us AnythingSame-day delivery across Melbourne if you order by 2pm. The kettle's usually on in the studio, too.