Care and Handling

To our Beloved Clients;

From the bottom of our hearts, thank you for your order! We are grateful for your purchase & support. We look forward to sharing many more sweet memories with you. Cheers to something sweet!

How do I care for Floral Arrangements?

Fresh arrangements are perishable and should be kept in a cool climate/environment, avoiding direct sunlight exposure and heat. Floral stems are firmly secured in floral foam for maximum hydration and typically lasts longer than inside a vase. Do not attempt to remove them to preserve a longer shelf life. Use a water bottle to mist your flowers beginning on the second day of receiving your arrangement or you may use a small cup. Add water every other day by placing it in the middle of the box, if watering is required. You can reuse your luxury gift box once your flowers have wilted.

“Spring in Bloom” luxury tiered berry and floral arrangement

Caring for Belgian chocolate covered berries

Strawberries are best consumed within 1 day from the date of pickup/delivery. Allow the berries to sit at room temp in a cool dry place to avoid condensation over chocolate. Belgian chocolate berries are tempered and will not easily melt. However, in extremely hot conditions, refrigerate when necessary to keep berries from getting mushy.

We do not recommend the storage of berries past 24 hours as they have an extremely short shelf life.

Caring for your French macarons

Macarons should be consumed within 3 days from the date of pickup or delivery. For best results, allow the cookies to sit at room temperature for at least 30 minutes before consumption. Please keep refrigerated if the cookies will not be consumed right away to preserve freshness. It is best to store your cookies in the package that they arrived in or an airtight container.

If you plan to keep them for more than 3 days, store in an airtight container & refrigerate for up to 5 days. For longer storage, freeze for as long as 1 month in a freezer storage bag, placed inside an airtight container.

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