A good bouquet is a recipe: a few focal blooms, supporting flowers, filler, greenery and something airy for movement. Once you know the recipe, scaling it up for a market stall, a subscription or an event is simple arithmetic, and easy to get wrong at 6 a.m. on harvest day.
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Write your recipe once, set the number of bouquets and the calculator builds an itemised stem list with spares, a recipe card you can print and the share each ingredient takes in the finished bouquet.
stems per bouquet = sum of all recipe lines stems to cut (per flower) = ceil(stems in recipe × bouquets × (1 + spare %)) share of bouquet = stems of flower ÷ stems per bouquet
Each ingredient is rounded up separately so you never end up a stem short on any one flower.
A 20-stem market bouquet of 3 focal, 5 secondary, 4 filler, 5 greenery and 3 accent stems, made 10 times with 10% spares, needs 33 focal, 55 secondary, 44 filler, 55 greenery and 33 accent stems: 220 stems in total.
Small posies often use 10–15 stems, market or grocery-style bouquets 15–25, and bridal bouquets 30 or more, depending on the size of the blooms.
A common starting point is roughly 15–20% focal flowers, 25% secondary flowers, 20% filler, 25% greenery and the rest airy accents. Adjust to your style.
Multiply each line of your recipe by 10 and add 10% spare. For a 20-stem bouquet that is about 220 stems in total.
Around 10% is typical for home and market bouquets. For weddings and events, where substitutions are harder, many florists plan 10–15%.