Press
International Association of Culinary Professionals
2008 IACP Cookbook Award Winner
The Pastry Queen Christmas: Big–Hearted Holiday Entertaining, Texas Style by Rebecca Rather and Alison Oresman is named Cookbook of the Year - American Category.
USA Today
10 great places to indulge your sweet tooth
This quaint café in an old German town surrounded by gorgeous Texas Hill Country attracts cyclists and climbers as well as tourists. They flock to the area, about 80 miles west of Austin, for antique shops and Rebecca Rather's Big Hair Lemon Tart. "Now that says Texas," Malgieri declares. Read the whole article.
And for dessert: A baker's half–dozen
Pastry chef and bakery owner Rebecca Rather showcases the big state's mingled cultures in such cowboy concoctions as Texas Big Hairs Chocolate Hazelnut Meringue Tarts, Muchas Leches Cake With Sugared Almonds, and White-on-White Buttermilk Cake With Jack Daniel's Buttercream. Read the whole article.
Texas Monthly
Life Is Sweet
The first time I met Rebecca Rather, an alarm bell went off in my head: If you become friends with this woman, it warned, you could end up weighing five hundred pounds. Read the whole article.
Southern Living
Glorious Texas Hill Country Menu
You have to be really quick to catch up with Rebecca Rather. This always-on-the-go Texan might be on a nationwide tour teaching cooking classes, running a marathon, preparing the menu for a charity dinner, or serving up mighty fine food at her Rather Sweet Bakery & Cafe in Fredericksburg. Read the whole article.
Small–town Holiday
If you dine at only one spot, make it Rather Sweet, a funky bakery and cafe opened by pastry chef Rebecca Rather. This small eatery features Big Hair Meringue Tarts, sinful chocolate cakes, and kolaches. Rebecca even makes her own version of the MoonPie. For lunch, bite into chicken pot pie. Read the whole article.
Food & Wine
5 Weekend Escapes: Texas Hill Country
Rebecca Rather recently expanded her popular bakery to include an upstairs dining area with uniquely Texan dishes. Read the whole article.
Taste of the South
A Rather Sweet Secret
Rebecca attributes the popularity of the bakery to the fact that everything is made from scratch. "The only thing we have in the freezer is bacon," Rebecca asserts. "I don't use anything out of a box." Rebecca even grows a lot of the produce for the café herself, and her own chickens contribute many of the eggs used. She continues, "We bake our own bread every morning. We make all our own stocks. It's the hard way to do it, but I think people can tell the difference." Read the whole article.