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Known around town as The Sugar Fairy — or occasionally the Sugar Hooker — Rebecca Masson makes the most exquisite desserts this side of the Mississippi, as evidenced by a Houston Culinary Award for Best Pastry Chef and an underdog victory at the 2010 Houston Chowhounds’ Shroom (mushrooms) Throwdown in February, earning a victory with a divine icebox pie with a porcini-chocolate crust, candy cap mushroom custard and toasted meringue.

-CultureMap Houston

 

 

 

 

Born in Laramie, Wyoming, Rebecca realized at an early age that baking would become more than a hobby. In 1999, she attended Le Cordon Bleu in Paris, France, earning a Diplôme de Pâtisserie and soon securing a coveted internship at Hotel le Bristol. While there, she accompanied Executive Chef Eric Frechon to New York for French consular events. Once her pastry studies were complete in France, Rebecca returned to New York where she worked in the renowned kitchens of db Bistro Moderne and Daniel. In 2003, Rebecca was named Pastry Chef at The Biltmore Room, and the following year she joined The Red Cat in Manhattan’s Chelsea District, where owner Jimmy Bradley invited Rebecca to share a few favorites in The Red Cat Cookbook.

An invitation from Chef Ryan Pera brought Rebecca to Houston in the summer of 2006, when she joined him at *17 Restaurant at the Alden Hotel. She was well received by Houstonians and her desserts quickly gained a cult following, and soon named Best Pastry Chef by Houston’s My Table Magazine and awarded Best Ice Cream by H Texas Magazine – both of which were public opinion honors. In 2007, she joined forces with Chef Charles Clark of Ibiza and Chef Chris Shepherd of Catalan to share her delightful desserts such as Maple Syrup Crème Brulee with Lardoons and Walnuts and Milk Chocolate Peanut Butter Ice Box Pie. An underdog victory at the chef-only Houston Chowhounds cooking competition in 2010 launched Rebecca into the spotlight, where she battled Houston’s best culinary talent in the mushroom-themed event “Shroom Throwdown” and took first place with her Icebox Pie with Porcini-Chocolate Crust, Candy Cap Mushroom Custard and Toasted Meringue.” Most recently, Rebecca was a contestant on Bravo Network’s Top Chef Just Desserts, where she valiantly battled with her left arm in a cast.

Now, as Owner and Pastry Chef of her own Fluff Bake Bar, Rebecca is also a highly sought consultant creating signature dessert menus for the top tier of Houston restaurants, including, Gravitas and Vic & Anthony’s. Affectionately known in Houston as “The Sugar Fairy” Rebecca’s signature style creatively marries the tradition of French pastry with beloved homemade favorites reminiscent of childhood.