Fluff Bake Bar

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. 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.