Happy 2018! I can’t believe it is already February and I am more than half way through my maternity leave with our son Mason. He was born at 5:37am on Saturday, December 9th at 7lbs 4oz and 21 inches of perfection. My little family enjoyed the holidays at a slow pace while we got used to our new lifestyle. We are so in love with our little man – here is a preview of our newborn photo session we did in our home when he was three weeks. {photos taken by Heidi M. Rolf }

Maternity leave is busier than I imagined! I thought I would have all this free time while Mason was napping and I would get so much baking/brainstorming completed. FALSE! I have been taking advantage of the baby snuggles, but newborns are very needy. The Fleur and Flour has been on my mind more lately now that he naps longer and I have some good plans for upcoming local markets and revamping some of the items on the bakery menu. With my life being more hectic, I hope that I can be more creative and efficient. I’m excited to share the new plans shortly and (hope) to keep up with social media a couple times a week and writing blog posts at least 2-3 times a month.

Thank you for your patience and I very much appreciate the time I was given to spend with Mason! We are back in business.