Our Story
“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.”
You may recognize Rebecca from her victorious 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 learned the trade at Le Cordon Bleu school in Paris. 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. Since her arrival in Houston, she has generated a cult following, earning the nickname of Houston’s “Sugar Fairy”. During this time Masson received much acclaim, which led to positions with Houston-based and nationally noted chefs and restaurateurs including Charles Clark and Chris Shepherd, as well as a role with HEB Central Market, before stepping out on her own to create Fluff Bake Bar in 2011. Masson moved Fluff to the Heights neighborhood in 2020 and her pastries and confections have received notable coverage in the Food and Wine, Bon Appetit, Texas Monthly, Houston Chronicle, Culture Map, Saveur, and TimeOut among many others.
