Akoya pearl cultivation is highly reliant on nature to produce the quality gems.

To ensure that the pearls grow properly after the Akoya shells are seeded, water needs to be warmer than 13°C and be abundant in plankton for nutrition. A steady current must pass through the area, yet the farm must be sheltered from strong waves.

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During the growth season, cultivators must regularly remove barnacles from the shell’s surfaces, monitor water temperatures, and be vigilant about red tides. After WWII, Japanese pearl cultivation technology was classified as a state secret. Things have evolved with greater sharing between states to contibute to the development of the pearl industry as a whole. 

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The fundamental draw of the Akoya pearl is its mirror-like lustrous finish and perfectly round shape. They were first introduced into the jewellery market in 1912 by Kokichi Mikimoto. The Akoya's bright lustre is instantly recognisable by discerning pearl lovers, easily distinguished from the satiny finish of most freshwater pearls. 

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Lechelle Petite carries all variations of Akoya pearls available in the market. However, as a farm-direct to consumer and BTB supplier, the shades of colours and sizes of the pearls are dependent on seasonal produce or harvest.

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Unlike other jewellers/pearl ateliers, Lechelle Petite has access to some of the most exotic colours that are not readily available. From classic ivories in different shades, to blues, to greens, ivory pinks and golds. ​

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We hope you enjoy this access to the finest Akoya pearls at an equally beautiful price.​

xoxo