BUSINESS FEATURE
BY SHAWN ARRAJJ
Rebecca Masson (left) and her mother, Dodie Wilson, each run their own businesses next door to each other.
The sugar cookie is made with birthday cake crumbs, rolled in sparkly sugar.
SHAWN ARRAJJ COMMUNITY IMPACT
SHAWN ARRAJJ COMMUNITY IMPACT
Flu Bake Bar & Dodie's Wine Shoppe 1701 W. 15th St., Houston 713-522-1900 (Flu Bake Bar) 832-985-6186 (Dodie's Wine Shoppe) www. u akebar.com www.drinkwithdodie.com Hours: Wed.-Sat. 10 a.m.-6 p.m., Sun. noon-6 p.m., closed Mon.-Tue. (Flu Bake Bar) Wed.-Fri. 1-7:30 p.m., Sat.-Sun. 11 a.m.- 7:30 p.m., closed Mon.-Tue. (Dodie's Wine Shoppe) A FAMILY AFFAIR Dodie’s Beer + Wine Shoppe is found next to Flu Bake Bar and is owned by Dodie Wilson, mother of Flu ’s owner Rebecca Masson. Wilson said she likes to learn about wines and pass knowledge to customers. “I’ve tasted every single bottle on that shelf,” Wilson said. “Every day you learn something new.” Wilson said she aims to provide an “approachable” look at wine, focusing on wines from small production vineyards.
Masson works on a recipe in the Flu Bake Bar kitchen.
The s’mores bar is made with graham cracker crust, brownie and toasted marshmallow u .
SHAWN ARRAJJ COMMUNITY IMPACT
COURTESY ROBERT JACOBLERMA
Flu Bake Bar & Dodie’s Wine Shoppe Mother and daughter run next-door businesses F or Rebecca Masson, the road to opening her own business involved a lot of work, independence. “Everyone I worked for had
Wilson, on what that space could be used for, they came up with an idea: Wilson would open Dodie’s Beer + Wine Shoppe, a retail wine venue. Today, the duo run their businesses side by side. They are collaborat- ing on a cake and wine event for Mother’s Day May 13 that entails exclusive in-store o erings. For Masson, the aspects of baking that drew her in more than 20 years ago still drive her today, including the creativity and the ability to brighten people’s days. “In the past 12 years of owning Flu , I’ve been a part of some peo- ple’s rst birthdays and [then] their 10th birthdays,” she said. “I like that it makes people happy.”
enough con dence in me to let me create my own menus,” she said. Customer favorites include the Veruca Salt, a cake made with devil’s food cake, salted caramel buttercream, pretzel crunch and chocolate crunchy pearls. Masson said she enjoys coming up with unexpected avor combinations, including the Couch Potato cookie, made with potato chips, pretzels, corn akes, marshmallows and chocolate chips. When Masson moved her shop to the Heights, she said the space next door was a car port. After brain- storming with her mother, Dodie
learning and experimentation. As the owner of Flu Bake Bar on West 15th Street in the Heights, Masson serves up cakes, cookies, brownies, tarts and ice cream freshly made in-house using recipes she has crafted over a career that involved culinary school in France and working under renowned chefs in New York City. Masson launched Flu in 2011 using the Heights-based Kraftsmen Baking as a commissary. The West 15th Street location opened in March 2020. Masson said she has always worked with a high degree of
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HEIGHTS RIVER OAKS MONTROSE EDITION • MAY 2023
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