Studio founder Yuhsien Lin made the bubbles as solid shapes using blown glass, so they appear as if they are "frozen in time".
More specifically, the designer was inspired by a Japanese sakura raindrop cake, called mizu shingen mochi, that he ate during a trip to the country.
These desserts comprise flowers, specifically cherry blossoms, suspended inside domes of transparent jelly made of water and agar that resembles a raindrop.
According to the designer, the vase and flower hoods make way for a new form of interaction between plants and people, as they carefully place the glass cover over the vase to protect its flowers.
The Bubble collection was first shown at Paris Design Week 2019. It was recently announced that, despite the coronavirus outbreak causing many event cancellations, the 2020 edition of the design week will go ahead from 3 to 12 September.
