Rebecca Masson went to Le Cordon Bleu in Paris at 28, interned at Le Bristol, then worked pastry at Daniel and db bistro moderne in New York before coming to Houston in 2007. She started Fluff in 2011 as a wholesale operation, competed on Bravo's Top Chef: Just Desserts that same year, opened a Midtown shop in 2015, and moved to this sunny Heights storefront in March 2020. Houstonians know her as the Sugar Fairy. The case is full of big-hearted sweets: the Veruca Salt cake of devil's food, salted caramel buttercream and pretzel crunch; the Couch Potato cookie loaded with chips, pretzels, cornflakes and marshmallows; the cult-favorite Unicorn Bait. Her mother, Dodie Wilson, runs the wine shop next door.
What to expect
- Beyond cookies and bars, whole cakes, tarts, pies and party boxes can be ordered.
What to order
- Veruca Salt cake
- Couch Potato cookie
- Unicorn Bait
- Snickerdoodle cookie
- 2011 (Heights shop since 2020)Since
- Rebecca MassonOwner and pastry chef
- Le Cordon Bleu ParisTrained