Introduction to the Pastry Chef of the Year Nominees
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, while others are self-taught small business owners. Some are veterans who have attracted national attention, while others are just starting to make their mark on Houston’s dining scene.
The Common Thread Among Nominees
Despite their differences, they’re united by a commitment to their craft and delivering excellent service to diners. They’re friends and mentors, and you’ll find them raising money for all sorts of worthy causes. Not to mention how delicious their desserts are. The nominees will be recognized at the Tastemaker Awards party at Silver Street Studios on April 3, where attendees will dine on bites from this year’s nominated restaurants and sip cocktails from sponsors before revealing the winners in a short and sweet ceremony.
Meet the Nominees
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 treats, 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 produces 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, with its miso-butterscotch adding a welcome salty component, while its vanilla wafers add much-needed crunch.
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.
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.
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 openings. 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.
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 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.
Rebecca Masson, Fluff Bake Bar
With Fluff Bake Bar celebrating its 14th anniversary, 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 collaborations with local chefs, always draw long lines and quick sell-outs.
Ruchit Harneja, Berg Hospitality
Creating distinct desserts for a company with as many different concepts as Berg Hospitality can be a 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.
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.
Van Teemer, Pudgy’s Fine Cookies
Many bakeries are attempting to put their spin on thick cookies in the style of New York 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.
Conclusion
These talented pastry chefs have proven themselves to be among the best in Houston, and their dedication to their craft is evident in every delicious dessert they create. The Tastemaker Awards ceremony, brought to you by Stella Artois, PicMe Events, and more, will recognize their achievements and announce the winner of the Pastry Chef of the Year award. A portion of proceeds will benefit the Southern Smoke Foundation, a nonprofit organization that supports the food and beverage industry. Don’t miss the opportunity to attend the ceremony and sample the creations of these talented pastry chefs. Buy your tickets now before they sell out.
