Rebecca Masson: From Parisian Pastry Dreams to Houston's Sweet Success

You may recognize Rebecca from her appearance on Top Chef: Just Desserts or the standout mention in Southern Living where her Houston-based, sweet tooth haven of a storefront, Fluff Bake Bar, was named one of the "South's Best Bakeries." The Wyoming native made her first "go big or go home" play back in 1999 when she secured a spot at the famed Le Cordon Bleu school in Paris, and soon after, a coveted internship at the landmark Le Bristol hotel.  There, under the tutelage of Pastry Chef Gilles Marchal, she got a taste of Michelin-starred kitchens. After graduating, she worked her way through many famed New York City kitchens, eventually becoming head pastry chef at The Red Cat with Executive Chef Jimmy Bradley. After years of work in the Big Apple, Rebecca pivoted to Texas just as Houston's culinary scene was starting to heat up. Masson accepted an invitation from Executive Chef Ryan Pera, now chef-owner of Coltivare and Revival Market, to oversee pastry for *17 Restaurant and the Sam Houston Hotel. She quickly generated a cult following in the 713, earning a nickname as the city's "Sugar Fairy". My Table Magazine designated her Best Pastry Chef, the first of many local honors, which led to positions with Houston-based and nationally noted chefs and restaurateurs ranging from Charles Clark to Chris Shepherd, as well as a role with HEB Central Market, before stepping out on her own with Fluff Bake Bar in 2011. Masson moved Fluff to its current, larger location in the Heights neighborhood in 2020 and her pastries and confections have received notable coverage in Food & Wine, Bon Appetit, Texas Monthly, Houston Chronicle, Culture Map, Saveur and TimeOut, among many others.  In this episode we discuss:   How Rebecca got hooked on pastry Her experience attending Le Cordon Bleu Staging at Le Bristol in Paris Working for Daniel Boulud in NYC Opening Fluff Bake Bar, using a commissary kitchen Launching the brick-and-mortar Fluff Bake Bar Rebecca's top kitchen tips and advice for future pastry chefs And much more!   Episode Sponsored by Guittard Chocolate Company We know the level of expertise required to succeed in pastry.  At Guittard, our family has been perfecting our craft for five generations.  We source premium cacao beans from all over the world to offer a variety of flavor profiles and meet any application need. Now these chocolates are available in an easy to use 3 kilo bag.  At Guittard, we focus on the chocolate details so you can focus on your craft.  Visit www.Guittard.com to learn more.