Pictured from left to right: Sukri Kadola and Ivy Tan cut a cake during Bloem’s anniversary celebration.

Singapore’s custom floral design company, Bloem, recently commemorated its fourth anniversary. The company marked this occasion by announcing new partnerships and the launch of its Concierge service.

“While many believe the economy has presented difficulties for businesses, success is subjective,” says Sukri Kadola, Bloem’s Founder and CEO. Eighty percent of Bloem’s revenue is generated through corporate projects. “Of the past four years, 2017 was our most successful from a business perspective. The exposure we received from corporates at our Robinsons pop-up store was invaluable.”

Bloem’s new Concierge service will include reminders for significant dates in clients’ lives. Kadola emphasizes the importance of personalized service: “Without a deep understanding of our clientele, we risk becoming just another flower shop. That’s why our team will be asking detailed questions as part of our bespoke service. We aim to understand our customers’ preferences, know them by name, and recall their past orders.”

Kadola also announced that Bloem’s 2018 workshop series, The Secret Language of Flowers, will feature a more individualized approach and will be hosted at Blue Jasmine, a restaurant with a halal-certified à la carte menu.

Blue Jasmine, the Thai restaurant located in the Park Hotel at Farrer Park, already incorporates flowers into its dishes. Executive Chef Bright Kan San explains that dried flowers are combined with coconut milk and sugar to create an infusion for their mango sticky rice, resulting in vibrantly-colored rice. The chef also revealed that the restaurant uses flowers to craft drinks that change color with the addition of lemon juice.

Source: Blue Jasmine web page. The rice in this mango sticky rice is infused with butterfly pea flower.

Kadola highlights that Bloem’s redesigned workshops will provide personalized instruction that extends beyond traditional flower arranging. The workshops will delve into the historical and medicinal properties of the flowers utilized. Furthermore, the workshops will utilize less common flower varieties. Bloem plans to offer four workshops annually, with specific dates to be announced on its Facebook page.

“We aim to educate our customers on the nuances of floral design, distinguishing between elegance and tackiness, sophistication and simplicity,” explains Kadola.

In a philanthropic endeavor, Bloem has partnered with the Foreign Domestic Worker Association for Social Support and Training (FAST) to offer flower arrangement classes to its members on Sundays. The minimal fee for these classes only covers material costs. Kadola views this initiative as a means of “empowerment” stating that such skills could benefit participants in the future.

According to Ivy Tan, Honorary Assistant Secretary for FAST, the association offers activities for domestic workers on their days off. She welcomes collaborations with companies to provide similar enriching opportunities for FAST members.

A table arrangement created by Bloem.

Bloem designed this peacock-shaped flower arrangement.

Wall arrangements by Bloem decorated the event.

Another table arrangement crafted by Bloem. The pomanders hanging overhead are also Bloem creations.

Details:

Stay informed about upcoming workshop dates by liking Bloem’s Facebook page.

Learn more about FAST’s latest activities by liking FAST’s Facebook page.

For further insights into Bloem’s journey, read the WorkSmart Asia blog post on Bloem’s store at Robinsons, The Heeren.

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