Meet the Tastemakers

Houston's 11 best pastry chefs make dining sweeter

We’ve reached the nominees for Pastry Chef of the Year in the 2025 CultureMap Tastemaker Awards. Our nominees represent a range of skills and experiences.

Some have worked in Michelin-starred kitchens. Others are self-taught small business owners. Some are veterans who have attracted national attention. Others are just starting to make their mark on Houston’s dining scene.

Despite their differences, they’re united by a commitment to their craft and delivering excellent service to diners. They’re friends and mentors. You’ll find them raising money for all sorts of worthy causes. Not to mention how delicious their desserts are.

Which chef will win? Find out April 3 at the Tastemaker Awards party at Silver Street Studios. We’ll dine on bites from this year’s nominated restaurants and sip cocktails from our sponsors before revealing the winners in our short and sweet ceremony.

Buy your tickets now before they sell out.

Here are the nominees for Pastry Chef of the Year.

Avril Martinez, Baso
A veteran of Bludorn and Navy Blue, Martinez has made her mark since coming on board at Baso last year. If nothing else, the signature Basque cheesecake has become a little fluffier and more consistent. Like the savory menu, she isn’t afraid to put her spin on nostalgic treat, such as a recent dessert inspired by Ferrero Rocher candy or the recently-introduced olive oil cake with citrus yogurt mousse.

Christina Au, Blacksmith
Having won this award in 2022, it’s no surprise to see Au back among the nominees. She continues to lead a team that producers cakes, cookies, muffins, and more for some of Houston’s best coffee shops. She also crafts seasonal specials, throws the occasional pop-up, and participates in community fundraisers.

Emily Rivas, Josephine's
No visit to the Gulf Coast-inspired Midtown restaurant is complete without some of Rivas’ creations. Start with her carefully crafted, delicately layered biscuits with seasonal jams. Her banana pudding shows particular flair. Its miso-butterscotch adds a welcome salty component, while its vanilla wafers add much needed crunch. Don’t miss it.

Josh Deleon, Underground Creamery
The ice cream maker has come a long way since slinging pints from his Galleria-area apartment. Deleon’s weekly flavors drops — typically inspired by either some nostalgic memory or a dish he’s eaten at a Houston restaurant — still sell out every time, but he’s also expanded production to keep pints in inventory for people who need a mid-week fix. As his profile has grown, Deleon has remained an outspoken advocate for causes he believes in.

Kelly Helgesen, Nancy's Hustle
The pastry chef shocked Nancy’s regulars last fall when she took the signature cheesecake with black pepper honey off the menu. Still, change can be good, especially when it opens the door for recent creations such as baked Alaska, apple napoleon with willoughby cheese ice cream, or vanilla ice cream with chili crisp. While the specific dishes may change, diners should always save room for Helgesen’s desserts.

Marie Riddle, Bludorn Hospitality
Having already won fans for her carrot cake and key lime pie at Navy Blue, Riddle continues to make a mark with each of the company’s opening. At Bar Bludorn, don’t miss the Martellus, a chocolate cake with salted caramel named for Cowboys fan favorite Martellus Bennett, or the foie gras candy bar that comes in its own box. Riddle showcases the French techniques she learned while working for superstar chef Daniel Boulud at Perseid, with a raspberry eclair and beignets that make trips to Cafe Du Monde almost completely unnecessary.

Micaela Victoria, Goodnight Hospitality
A native of Argentina who attended pastry school in Paris, Victoria first made her mark locally at Ciel. Last year, she joined Goodnight Hospitality, where she oversees the desserts for all four of the their concepts. That includes everything from the buzzy sundae cart at The Marigold Club to the delicate mignardise that end every meal at Michelin-starred March. Under her supervision, the gelatos at Rosie Cannonball remain as rich and satisfying as ever.

Rebecca Masson, Fluff Bake Bar
With Fluff Bake Bar celebrating its 14th anniversary this Friday, March 21, the time has come to recognize that Masson is the queen of Houston’s pastry scene. Staples like the Couch Potato cookie and Star Crossed Lover anchor Fluff’s menu. Her Saturday bake sales, which frequently include collaboration with local chefs, always draw long lines and quick sell outs. Meanwhile, she continues to support a range of worthy causes, including the Southern Smoke Foundation and the upcoming Taste of the Nation for No Kid Hungry.

Ruchit Harneja, Berg Hospitality
Creating distinct desserts for a company with as many different as Berg Hospitality can be challenge, but Harneja is up to the task. Whether it’s milkshakes at Buttermilk Baby, s’mores at Prime 131, or the eye-catching citrus meringue at Turner’s Cut, count on Harneja’s dessert to be both artfully crafted and delicious. No wonder he represented North America in last year’s World Chocolate Masters competition.

Stephanie Velasquez, Ema/Papalo Taqueria
Perhaps no pastry chef in Houston has had a better year than Velasquez. Not only did Ema, the smash hit, Mexico City-inspired cafe she operates with her partner Nicolas Vera, earn a Bib Gourmand designation in the Michelin Guide, but Ema’s Horchata Berlinesa received a shoutout in the New York Times. With Ema earning a James Beard Award semifinalist nomination for Best New Restaurant, it’s safe to say the number of people lining up for Velasquez’s conchas and other pastries won’t be getting shorter any time soon.

Van Teemer, Pudgy's Fine Cookies
Many bakeries are attempting to put their spin on thick cookies in the style of New Your City’s celebrated Levain Bakery. Teemer’s cookies stand out with their fudgy internal texture, crispy edges, and consistency from batch to batch. Weekly specials like the “Leave Me Malone” — a salted caramel sandwich cookie made in tribute to singer Post Malone — mean diners always have something new to try.

----

The Tastemaker Awards ceremony is brought to you by Stella Artois, PicMe Events, and more to be announced. A portion of proceeds will benefit our nonprofit partner, the Southern Smoke Foundation.

Courtesy of Underground Creamery

Josh Deleon, Underground Creamery.

tastemaker awards best pastry chef chefs

something for everyone

New brewery pours into Houston with craft beer, cocktails, and homebrew

Photo by Ralph Palmer

Farmboy Brewing Company is now open on N. Shepherd.

The tides of craft breweries in Houston and across the country have shifted dramatically over the past five years, marked by closures and a clear softening of the once unstoppable boom, with names like True Anomaly, Elder Son, and Buffalo Bayou Brewing serving as recent reminders of how quickly the landscape can change. What is emerging in its place is a new phase that is far less rigid about labels and more focused on flexibility and meeting customers where they actually are.

For Landon Weiershausen, that evolution is not guesswork. It's the entire business plan.

After more than a decade running Farmboy Brew Shop and working across nearly every space of the beer supply chain, (hops to kegs to fruit) Weiershausen has stepped back into ownership with a new brewery. Farmboy Brewing Company (4816 N Shepherd Dr.) blends a taproom, full cocktail bar, and homebrew retail shop into a single, community-driven space. The location will be familiar to many craft beer fans, as it previously housed both North Shepherd Brewing and Astral Brewing.

“It’s about giving people what they actually want when they walk in the door,” Weiershausen tells CultureMap.

Weiershausen’s roots in Houston’s beer world stretch back to 2014, when he opened Farmboy Brew Shop, a go-to spot for local Oak Forest/Garden Oaks homebrewers looking for ingredients, gear, and advice. With the launch of Farmboy Brewing, that business still exists, but it’s now integrated into the new brewery.

The move creates something unique in the world of Houston beer — a space where hobbyists, beer nerds, and casual drinkers can intersect. In the 9,000-square-foot space, customers can shop for grains and yeast then walk a few steps over and grab a pint or a cocktail.

“The majority of people coming in for homebrew are also interested in drinking,” Weiershausen says. “Now they don’t have to choose.”

Instead of fighting changes in the beverage industry, Weiershausen is leaning into diversification. His brewery operates with a mixed beverage license, allowing for a full cocktail program alongside beer, wine, non-alcoholic options, and THC-infused drinks. That last category, while politically contentious in Texas, represents what he sees as an undeniable shift in consumer behavior. Currently, Weiershausen is stocking a few verities of THC-infused offerings from Eureka Heights Brew Co.

“There’s a huge market for it,” he says. “Whether people like it or not, customers are choosing those products over traditional alcoholic beverages."

Rather than drawing lines between beer drinkers and everyone else, the goal is to make the space work for large groups that have diverse drink preferences.

“If someone doesn’t drink beer, or doesn’t drink alcohol at all, we still want them to have options.”

Despite the brewery name on the door, Weiershausen isn’t rushing his own beer to market. Instead, the tap list currently leans on guest kegs from local and regional breweries such as Great Heights, Spindletap, Saint Arnold, and Lone Pint. This decision is a deliberate move that buys time while new brewing equipment is installed and optimized. It’s a patient approach that prioritizes long-term quality over a fast rollout and reflects lessons learned from years inside the industry. In the meantime, the guest taps double as a nod to relationships that Weiershausen has built over many years.

“A lot of these are people who took care of me over the years,” he says. “This is a way to return the favor.”

Once the brewing program is rolled out in the next few weeks, expect the first batch of offering to include a West Coast IPA, Hazy IPA, Light Lager, and an American Wheat. The program itself will also be led by head brewer Steven Treleaven, formerly of Conroe’s B-52 Brewing.

Weiershausen’s vision prioritizes education. The homebrew shop has always served as an entry point for teaching its customers more about beer, but the expanded space opens the door to something he describes as an “education escalator.” Plans include monthly workshops covering everything from brewing basics to off-flavor detection (a critical skill for anyone serious about improving their homebrew).

Like most breweries, the space will feature familiar weekly staples including trivia nights, but Weiershausen is also looking to mix in less predictable programming. Think dance classes, themed events, and rotating concepts that go beyond the usual bingo-and-beer formula.

On the food side, Weiershausen has chosen not to build an in-house kitchen. Instead, the brewery will host food trucks, including the return of fan-favorite El Alabrije, known for its Oaxacan-inspired menu.

At its core, the concept reflects something bigger than one brewery. It’s a response to a changing market, a shifting customer base, and a city that’s never fit neatly into one category anyway. For Weiershausen, the path forward isn’t about choosing between beer, cocktails, or anything else. It’s about building a place where all of it works together.

“We’re just trying to create something for the community,” he says. “Whatever that means for them.”

----

Ralph Palmer is a co-owner of the Deckle and Hyde barbecue pop-up and a longtime craft beer enthusiast. Follow him on Instagram at eyefearnobeer.

craft beer openings