Emily Baylis, June In March

English and french by birth, I grew up in the alps of France surrounded by mountains and nature. I lived in France, Indonesia and Hong Kong for nine years pursuing a hospitality and event carrer and moved to London two years ago. June in March started on my last year in Hong Kong following a need to work with my hands and creativity.

After a year there, we relocated to England and I opened the studio in Notting Hill. We now create installations trough out Europe with most of our time between London and Paris.

I take inspiration from nature and the ever changing seasons. Letting nature guide us and respecting a sense of place. Though out the different countries and continents I lived in, I realised how cultures are inspired by nature, and tried to respect the origin of growth. I let nature guide the aesthetic of our work. Letting flowers and foliage shape the design.

In a mindset of creating sustainable installations and changing people’s habit in using artificial flowers, we are using preserved foliage and flowers for long lasting installations in restaurants, hotels and other events.

In regards to fresh flowers arrangements, we tend to have the same concerns.

June in March had the chance of showcasing our work with the Chelsea flower show in collaboration with the liqueur St Germain. This event is known as one of the biggest horticulture shows in the world and brings in some of the best growers in the world. Having our installation seen by thousands of nature lovers is a real chance for us. This year we worked with an english nursery based in East Sussex and also cut flowers from the top supplier in the U.K.

We are commissioned to create installations on  blank canvas and representing how nature could take over in its natural growth. I believe a lot of big metropoles are in need of greenery and most of our projects are to recreate nature in its full glory within the walls of the city. Architectures is man made and bringing floristry within this craftsmanship is a perfect balance to what people need.

We have future collaborations with different hotels and restaurants as well as fresh flowers events. Also a personal project working with dried flowers in design installation. Long term projects will be to create a heaven on earth where we grow flowers, make wine and invite people to learn floristry, enjoy food and wine and re-establish themselves.