After months of anticipation, Rebecca Masson‘s Fluff Bake Bar opens this month. The dual bakery and bar can be found in the heart of Midtown at 314 Gray Street, just steps from the newly renovated Midtown Park. Excitement for the project has been building since the Top Chef: Just Desserts alum began raising funds on Kickstarter, where she gathered $53,000 to help create the bakery.
Fluff will be Houston’s first concept to serve sweet and savory items alongside beer and wine. On the menu are decadent plated desserts such as blackberry Bakewell tart paired with blonde chocolate ice cream; Bahibe milk chocolate cremeux with passion-fruit curd, hazelnut compressed meringue and white fungus; and chocolate stout syllabub with salted caramel, whipped crème fraiche and Ritz Crackers crunch.
Masson’s more casual desserts include the cult favorite Veruca Salt cake (a heavenly mix of devil’s food cake, salted caramel butter cream and pretzel crunch) and one of Masson’s favorites, the Meyer lemon tart. Fun fact: In the winter, the Fluff Bake Bar team has access to a bumper crop of Meyer lemons, which they juice and store so that lemon treats can be enjoyed all summer long.