Rush Patisserie

Elite '08

28

255

Van P.

Dallas, TX

Finally got to stop by Rush Patisserie in Deep Ellum (where Sweet Endings used to be) to give it a try. The interior is sweetly decorated in blues and browns, with Eiffel Towers sitting on each table. Since it was 1:30, the bakery case was a little sparsely populated, but that was ok since I had just binged on an Angry Dog burger. My friend went with the black and white cookie ($2), which was really good-- appropriately soft and cake-like. Samantha Rush, the chef-owner, served us herself and told us that people come from as far away as Tyler to grab a dozen. I opted to let Rush pick out what she thought was best of what was available-- and walked out with a dark chocolate mousse tart, crowned high with whipped cream, chocolate shavings, and edible (hopefully) glitter. I had already sampled the mousse at the store and found the dark chocolate flavor was mild, and the mousse was the lighter, whipped variety. But perhaps the best part is the tart crust-- rather than being light and flaky, it's dense and cookie-like with a strong vanilla flavor. My plastic spoon is not even making a dent, so I have to break off pieces of crust.

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Elite '08

108

129

Wallace S.

Smyrna, GA

Rush Patisserie is a new bakery that took over the Sweet Endings location in Deep Ellum.  Samatha Rush, the owner, calls it a Pastry Boutique and Cake Salon, and it is no surprise that she takes her work seriously.  She decorated the store in a Parisian motif, though the loft-like exposed pipes don't quite fit in.  

The desserts shine here.  She hand makes them all, and will do special orders of just about anything (I think she's a cake designer by trade).  I am blown away by her attention to detail.  Her muffins (blueberry, cranberry-orange, and lemon poppy seed last time I stopped by) are packed with fresh fruit and natural ingredients, and sprinkled with large sugar crystals.  I'm not a big muffin eater, but I inhaled it and wanted to go back for more.  Her strawberry tarts pile the strawberries atop cream custard in a pastry shell.  It's then sprinkled with almonds, lightly coated with a candy topping to give it a slight crunch, and topped with whipped cream.  These desserts are masterful, and reflect the passion and care Samatha Rush puts into her work.

As Rush Patisserie just opened a few weeks ago, some things are still a work in progress.  The website isn't up yet, and I'm not sure she's nailed down her hours.   She serves continental style breakfast in the morning (croissants and muffins, mainly), and then rolls out desserts during the day.  I think she's open until 3pm, though some evening hours she'll stay open.

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