Behind the Scenes: A Day in the Life of a Flower from Farm to Vase

Follow Greg, a Brooklyn-based florist, as he takes you inside the art, sweat, and science of modern farm-to-vase floristry.

Let’s be real—most of us don’t give a second thought to where our flowers come from. We just see the gorgeous bouquet, post it to Instagram, and admire the vibes. But for Greg, a florist based in New York, each bloom tells a much bigger story. There’s a whole rhythm to the flower sourcing process—one that starts before sunrise and ends when the final bouquet is dropped off at someone’s door.

Today, we’re pulling back the curtain on a typical day in Greg’s life. Spoiler alert: it’s part farming, part art, part logistics wizardry. Welcome to the journey of a flower, from muddy farm rows to stunning city vases.

The Flower Sourcing Process Starts Before Sunrise

4:30 AM. While the city sleeps, Greg’s already up, coffee in hand, scanning texts from growers. He works with farms in upstate New York and Pennsylvania—small-scale, intentional growers who literally send him sunrise bloom pics. (Yes, it’s as romantic as it sounds.)

By 5:15 AM, he’s in the Manhattan Flower District. The place is brisk, chilly, and full of energy. Greg glides through the aisles like he’s in a florist’s fashion week. Ranunculus, anemones, tulips, garden roses—he inspects them like gems. Tight petals? Fresh scent? Color just right? He knows what will shine on a windowsill five days from now, not just today.

What looks like a spontaneous trip to the flower market is actually the product of years of practice and relationships. The process is built on trust, intuition, and constant communication. Greg knows which growers pick early, which ones chill stems properly, and which blooms are in peak season before anyone else posts about it. Every early-morning decision he makes sets the tone for the entire day—and every bouquet that follows.

6:15 AM – How Flowers Are Grown (Matters More Than You Think)

Let’s talk about it: how flowers are grown isn’t just farm geekery—it’s foundational. Was this bloom cut yesterday or four days ago? Was it grown outdoors with real sun or under artificial light in a hoop house? Was it cooled immediately, or did it sweat in a truck?

Greg knows the answers because he asks. He loves working with growers who treat their soil like gold, who plant in sync with nature, not just production schedules. You can see and smell the difference. A sustainably grown dahlia holds its color longer, opens beautifully, and lasts way past your dinner party.

7:45 AM – Hydration Buckets & Headphones in Brooklyn

Back at the studio in Williamsburg, it’s go time. Greg and Lindsay (his assistant/floral soulmate) unload the van like pros. They fill hydration buckets, strip leaves, and snip every stem at a clean 45° angle. Is it glamorous? Not exactly. Is it essential? Oh, absolutely.

Cue the indie playlist, windows cracked for the breeze, and the scent of eucalyptus in the air. This is the quiet before the creative storm. Flowers soak for an hour or two, letting them bounce back from their commute before becoming centerpieces and statement pieces.

It’s not about rushing—hydration is self-care for flowers.

10:00 AM – Inside the Fresh Flower Supply Chain

Here’s where the chaos becomes creation. Orders are lined up: a blush-toned anniversary bouquet for SoHo, a bold “just because” bunch for Bushwick, a sympathy spray headed for Queens.

Greg rolls up his sleeves and gets to work. He arranges by vibe, not recipe. Think texture, contrast, height, and mood. Every bouquet gets its own energy. This is the final stop in the fresh flower supply chain, where logistics hands the baton to creativity.

Petals fly, stems pile up, and voice memos from clients pop in mid-design (“Could we make it a little more peach than pink?”). It’s controlled, caffeinated chaos—and Greg thrives in it.

1:00 PM – Farm-to-Vase Floristry in Action

Once the bouquets are wrapped in tissue, tied with silk ribbon, and misted to perfection, it’s time to hit the road. Greg loads the van (hello, floral Tetris) and checks his carefully mapped route.

This is farm-to-vase floristry in real life—not just flowers, but the entire journey they’ve taken to land softly in someone’s hands.

Each delivery has a story. A “Sorry I ghosted you” bouquet. A “yay, you got promoted!” moment. A grandma’s 80th. Every stop is personal. Greg brings the vibe, the care, and makes sure every arrangement arrives looking like it just walked out of a photoshoot.

3:30 PM – Traffic, Timing, and Tenderness

New York traffic doesn’t care that peonies bruise easily. So Greg plans his route like a wedding planner on espresso. AC’s on full blast (flowers hate heat), and he drives like every pothole is a threat to a fragile cosmos stem.

He makes it look easy, but honestly, it’s delicate work. And when the elevator doors open or a brownstone buzzer clicks, and the flowers are still dewy and perfect? That’s the win.

5:30 PM – End-of-Day Florist Routine: From Petals to Planning

By now, the studio’s quieter. Petal confetti on the floor. Scissors are drying by the sink. Greg and Jamie start their clean-up ritual—scrubbing buckets, composting scraps, resetting for the next round.

Greg checks tomorrow’s weather (yes, it matters) and shoots a text to a grower about the next big order. “What’s looking magical for Friday?” he asks. Because being a florist isn’t just about trends—it’s about what’s thriving right now.

This is where strategy meets sentiment.

So the next time you unbox a bouquet or catch a whiff of jasmine in your hallway, pause. That flower didn’t just appear. It was grown with care, cut with precision, cooled, transported, hydrated, designed, and hand-delivered—likely with someone like Greg behind the wheel.

Understanding the process of sourcing flowers makes fresh blooms feel even more special. It’s not just about beauty—it’s about the people and the process that made it possible.

And honestly? That makes your flowers way cooler than you thought.