After winning hearts as a Top Chef: Just Desserts contestant and taste buds as the beneficiary of a Southern Living nod to the South’s best bakeries, Houston cult confectioner Rebecca Masson is taking on a new challenge with the opening of her first storefront later this month.
The menu focuses on a rotating list of 15 seasonal tarts, pastries, pies and cookies that are available each day until they sell out. Items include Fluffernutters, French Macarons, Black and Whites, Hobnobs, Moonpies, unicorn, and more. Masson’s Cup|Cakes give the traditional a twist with a cake inside a cup. For this new offering, she has revisited some of her favorite combinations for inspiration, including Veruca Salt – a heavenly mix of devil’s-food cake, salted caramel butter cream and pretzel crunch – Carrot Cake with half-baked cheesecake, cookie butter buttercream, hazelnut crunch and candied carrots plus the Meyer Lemon Tart.
In the evening, a menu of a la carte desserts are showcased alongside a four-course menu that incorporates three desserts and a mignardise. Wine pairings are available for an additional price, and have been hand-selected by local sommelier Anthony Gianola. A la carte items include the Blackberry Bakewell Tart with lemon verbena ice cream; a Bahibe Milk Chocolate Cremeux with passion-fruit curd, hazelnut compressed meringue and white fungus; and a Chocolate Stout Syllabub with salted caramel, whipped crème fraiche and Ritz Crackers crunch. Fluff Bake Bar is located at 314 Gray. Hours of operation are Sunday, Tuesday and Wednesday from 9 am until 10 pm and Thursday through Saturday from 9 am until midnight. For information and special orders, call 713.522.1900 or log onto www.fluffbakebar.com.