Hi, I’m Tahlia!

I got my start in the kitchen with my Mom and Grandma when I was just a kindergartener. I loved whipping up cookies and cakes, and usually left the counters speckled with flour and the sink full of dishes. As I grew, I developed a deep interest in science, and loved combining my passion for baking with understanding the science of what I was doing. This led to lots of experimenting— and they did not all go well (seriously, just ask me about the crisco cake disaster!).

Thankfully though, most things did turn out, which pushed me to attempt the French Macaron— a dessert deemed one of the hardest to master. Once I mastered the shells, it was time for the fun of fillings! Between all the experiements, I was baking cakes, cupckaes, cookies, meringues— you name it— for birthdays and holidays. Oh, and I also went to nursing school, worked full time as a nurse, then as a childbirth educator and birth assisstant, and also had three kids of my own!

And through it all, everyone around me said it was time to open the baking business I started dreaming of when I was 13. So with the help of my husband, my family and friends, Frost & Flourish was born. So many things have changed and grown to lead to where I am today, but odds are good you’ll still find me baking in the kitchen, and equally good I’ve left a smudge of (almond) flour or a few dishes in the sink.