Recent social media posts
10/16/2026
OKTOBERFEST, BUT MAKE IT FLUFF.
This Saturday’s Morning Specials are going full Oktoberfest!
🌭 Bratwurst Croissant — bratwurst, b**r-braised onions, sauerkraut, Gruyère & pickled mustard seeds. A German sausage went to Paris and made some questionable decisions.
🥨 B**r Cheese Pretzel Kolache — smoked sausage, sharp cheddar b**r cheese & pretzel salt. Germany meets Texas. Neither country was consulted.
🥔 German Potato Pancake Quiche — crispy potatoes, bacon, caramelized onions, Emmental & chives. Because apparently potatoes needed a buttery pie crust.
🐝 Bee Sting Croissant — inspired by the German Bienenstich cake, filled with vanilla pastry cream and topped with honey-caramelized almonds. Don’t worry. No actual bees were harmed. Just a few French traditions.
Saturday at 10 AM until we sell out! Limited quantities, as always.
PROST! 🇩🇪🥨🥐
10/15/2026
BOO! 👻
Well, that was the intention anyway.
Meet our newest Friday special… a chocolate tart shell filled with silky chocolate crémeux and topped with a vanilla marshmallow ghost who looks like he’s having a bit of an existential crisis.
He’s spooky. He’s chocolatey. He’s doing his best.
Available Friday until we sell out! Limited quantities.
Please be nice to him. He’s going through something. 💜👻
10/11/2026
Start spreading the news… SURPRISE SUNDAY SPECIALS!
Apparently we’re in a New York State of Mind today. We didn’t plan it. We just looked at what we made and realized we’d accidentally opened a New York deli in Houston.
The Hot Dog Croissant Situation — 44 Farms all-beef hot dog with black garlic, scallion & bacon jam. It’s a hot dog. It’s a croissant. It’s a situation.
Hot Honey Pepperoni Pizza Croissant — pepperoni, pizza goodness and hot honey. Because apparently regular pizza wasn’t buttery enough.
Pastrami Lox on a Rye Bagel — pastrami-cured salmon, cream cheese & Gulden’s mustard. A little deli magic for your Sunday.
Apple C***r Doughnuts — made from scratch, rolled in cinnamon sugar and NOW ROUND! Same delicious doughnut. New geometry.
Available TODAY until we sell out! Limited quantities. New York attitude. Houston hospitality. French butter.
10/11/2026
🚨 NEW & IMPROVED! 🚨
Are you tired of SQUARE doughnuts? Sick of all those pesky corners? Wish your doughnuts were a little more… aerodynamic?
WELL, HAVE WE GOT NEWS FOR YOU!
Introducing the NEW & IMPROVED Fluff Apple C***r Doughnut! Same delicious doughnut you know and love. NOW ROUND!
That’s right, folks. We’ve eliminated ALL FOUR CORNERS at absolutely no additional charge!
Available Sunday at noon until we sell out. Limited quantities!
BUT WAIT! THERE’S MORE!
Just kidding. It’s the same doughnut. We just made it round.
10/09/2026
Somewhere in Paris, a Frenchman just dropped his cigarette. “MON DIEU! WHAT HAVE YOU DONE TO MY CROISSANT?!”
Well, sir, let us explain.
Our longtime pal E.J. Miller of Chardon is joining us for Saturday Morning Specials and apparently neither of us knows when to leave a perfectly good French classic alone.
Steak Frites Croissant with Au Poivre Sauce — steak, fries and peppercorn sauce stuffed into a croissant. We regret nothing.
Croque Madame Danish — because a croque madame wasn’t buttery enough already. We fixed that.
Beef Bourguignon Kolache — a French classic meets a Texas classic. Neither country was consulted.
Apple Calvados Kouign Amann — buttery, caramelized apple goodness with a little French apple brandy. Finally, something the French might actually approve of.
Saturday Morning Specials. 10am until we sell out. EJ, this friendship has officially become an international incident.
Vive la Fluff!
10/07/2026
This Saturday, we’re getting a little Frenchy. 🇫🇷🥐
Our guest chef for Saturday Morning Specials is E.J. Miller of Chardon
EJ and I have been pals for ages and I’m pretty excited to get him into the Fluff kitchen to see what kind of trouble we can get into.
Expect some French-inspired savory and sweet pastries, plenty of butter and probably a few questionable decisions.
The French may or may not approve. We’ve never let that stop us before. Stay tuned for the menu!
10/04/2026
It’s the post you wait all week for… apple c***r doughnuts today (Sunday) at noon! ✌🏻❤️🍎🍩
10/02/2026
Look what showed up at Fluff. 👀
Limited-edition Fluff YETIs are here and available in the shop.
🖤 what the fluff?
💜 just a pastry girl 🥐
Cute. Useful. Keeps your drink cold while you make questionable pastry decisions. Limited quantities because apparently we’re a merch company now too.
Come get yours before they’re gone. Order online or pick up in the shop on your next visit!
10/02/2026
We appear to be going through a comfort food phase. We’re not seeking treatment.
Feges BBQ Chopped Beef Mac & Cheese Croissant with Cheez-It Crunch — chopped beef, mac & cheese, croissant AND Cheez-Its. We could have stopped at several points. We did not.
Jalapeño Popper Kolache — sausage, jalapeño cream cheese & cheddar. Basically a jalapeño popper got a breakfast job.
Chicken, Bacon & Ranch Quiche — yes, we put ranch in a quiche. France has already been through enough with us, so let’s not tell them.
Pumpkin Muffins with Cream Cheese Icing — because it’s October tomorrow and I can finally participate in pumpkin season with a clear conscience.
Saturday Morning Specials. 10am until we sell out. Come hungry. We clearly made decisions.
10/01/2026
The people have spoken. Apparently democracy works. You voted. We listened.
Caylin’s Pumpkin Tres Leches is BACK this Friday — pumpkin cake soaked in three milks and topped with fresh whipped cream.
Friday special. Limited quantities until we sell out.
10/01/2026
Once upon a time, Mason from TURKEY AND THE WOLF/mason h told us he likes to put Cheez-Its on vanilla ice cream.
Normal people might have said, “Huh.” We made a cookie. And somehow that cookie became a cult classic.
The Cheez-It Crunch Chocolate Chip Cookie is our Cookie of the Month. Loaded with candied Cheez-Its and big chunks of Valrhona North America Jivara milk chocolate.
Salty. Sweet. Crunchy. Chocolatey. Slightly unhinged. All because Mason couldn’t just eat his ice cream like a normal person.
Thanks, Mason. This one’s your fault. 🧀🍪🧡
09/30/2026
A little scheduling note for this Saturday. ❤️
We’ll be closing Fluff at 1pm so our entire team can head over to the Southern Smoke Foundation Festival and be part of something that means an awful lot to us.
Southern Smoke Foundation is an organization very close to my heart. The work they do to take care of people in the food and beverage industry when they need it most is incredibly important and I’m proud that Fluff gets to support them.
So we’re closing up shop a little early, putting down the rolling pins and heading to the festival together. ❤️
And if you don’t have plans yet, there are still tickets available. Come join us, eat some ridiculously good food and support an organization that takes care of the people who spend their lives taking care of everyone else.
Saturday: Fluff opens at 10am and closes at 1pm. Then we’re off to Southern Smoke. 🔥❤️
09/27/2026
✌🏻❤️🍪
Rebecca Masson trained at Le Cordon Bleu, and around her Heights shop she answers to Sugar Fairy. The case moves between cookies like ginger molasses and milk chocolate oatmeal and whatever she has piled high with cream that morning. Cakes come fresh to order with a day's notice.👇
09/25/2026
Apparently we woke up and chose breakfast chaos.
Honey Butter Chicken & Waffle Sandwich — crispy chicken, honey butter and a waffle. We’re not saying we’re trying to one-up Whataburger… except that is exactly what we’re saying.
Truth BBQ Brisket Croissant — brisket from our pals at Truth BBQ, provolone & Gulden’s mustard tucked inside a buttery croissant. BBQ meets France. France was not consulted.
Breakfast Taco Quiche — chorizo, tater tots, pico de gallo & cheese. Basically a breakfast taco that made some questionable choices and ended up in a buttery pie crust.
Birthday Cake Scones — the scone that will make you forget every dry, disappointing scone you’ve ever met. Sprinkles help heal old wounds.
Saturday Morning Specials. 10am until we sell out. Come hungry. We have something to prove.
Opening Hours
| Wednesday |
10am - 7pm |
| Thursday |
10am - 7pm |
| Friday |
10am - 7pm |
| Saturday |
10am - 7pm |
| Sunday |
12pm - 7pm |
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What people say
Fluff Bake Bar is a Houston-area custom bake shop that is owned and operated by the renowned pastry chef Rebecca Masson. With a reputation for creating delectable desserts, Fluff Bake Bar has become a go-to destination for dessert lovers in Houston.
One of the highlights of Fluff Bake Bar is their mouthwatering Chocolate Brownie Ice Cream. Available by the scoop and pint, this indulgent treat is sure to satisfy any sweet tooth. The rich chocolate flavor combined with the fudgy brownie chunks creates a heavenly combination that will leave you wanting more.
In addition to their delicious desserts, Fluff Bake Bar also knows how to throw a good party. Recently, they hosted a pizza pop-up event featuring Detroit-style pizza from Tony & the gang. This preview of their new spot was a hit among customers, who enjoyed slices of cheesy goodness paired with wine and beer. The atmosphere was lively and fun, making it an unforgettable experience for all who attended.
Fluff Bake Bar also knows how to surprise its customers with special treats. Their Banana Cream Pie, available on Sundays until sold out, is described as a "banger" by satisfied customers. With its creamy filling and flaky crust, this pie is the perfect way to end your weekend on a sweet note.
What sets Fluff Bake Bar apart from other dessert shops is not only their exceptional pastries but also their commitment to creating an enjoyable experience for their customers. Whether it's through their social media posts or private events, they always keep their patrons informed and engaged.
If you're in Houston and looking for an unforgettable dessert experience, look no further than Fluff Bake Bar. With Chef Rebecca at the helm, you can expect nothing less than perfection in every bite. Visit Fluff Bake Bar today and indulge in their delightful creations – you won't be disappointed!
