Born in Laramie, WY, Rebecca Masson fell in love with baking at an early age. That love affair only grew while working in a cafe/bakery while in college. In 1999, after 5 years as a ski bum, Masson attended Le Cordon Bleu in Paris, France, which lead to a coveted internship at Hotel Le Bristol. Masson would go on to work at New York's Daniel and The Red Cat, as well as Houston's Ibiza and *17 Restaurant. By 2010 Masson was self-employed with her own wholesale baking operation and by 2015 the vision for her own retail shop, Fluff Bake Bar, came into fruition.
Show notes… Favorite success quote or mantra: When you're working in pastry, you work with your hands AND your head.
In this episode with Rebecca Masson we discuss: Avoid routine situations; don't get too comfortable and always be THINKING
Rebecca's beginnings and introduction into appreciating baking over cooking
Following your passion
Finding you place in a foreign country (France)
Learning emotional intelligence
School is important BUT the desire to learn is MORE IMPORTANT
Don't be a dick in the kitchen to your fellow staff
Knowing when you're not ready to run a pastry/bakery program by yourself
Mentors
The importance of knowing your numbers and the different ways to inventory (or NOT inventory)
Choosing the right city to live and cook/bake in
Restaurant vs. bakery operations
Doing events so that your name/brand stays relevant
Top Chef
Stand up for yourself, your staff, and your product
The REALITIES of dealing with customers
Baking with hate
Retaliating against Yelp
Putting your personality in your product
The importance of taking care of yourself outside of your business
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Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? My snarkiness
What is your biggest weakness? Tardiness
What's one question you ask or thing you look for during an interview? Confidence, inquisitivness
What's a current challenge? How are you dealing with it? Staying relevant, staying fresh as a brand
Share one code of conduct or behavior you teach your team. Don't be an asshole
What is one uncommon standard of service you teach your staff? Make people feel like they're your best friend
What's one book we must read to become a better person or restaurant owner? Setting The Table GET THIS BOOK FOR FREE AT AUDIBLE.COM
What's one piece of technology you've adopted within your four walls and how has it influenced operations? Pars.ly
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? The recipe for the Couch Potato
The customer is not always right/don't take people's shit/fight back/defend yourself/product/staff
Work ethic
Contact info: eatmoresweets@fluffbakebar.com
Fluff Bake Bar website
Instagram: @sugarfairy
Instagram: @fluffbakebar
Twitter: @fluffbakebar
Facebook: @fluffhouston
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Huge thanks to Rebecca Masson for joining me for another awesome episode. Until next time!
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