Audio By Carbonatix
Sweet shops all over town are riding the cupcake wave. From California transplant Sprinkles to Las Vegas born, Frisco-baked Cupcakery and everything in between, if they can ice it, the people will come.
But Samantha Rush, owner and cake designer at local bakery Rush Patisserie Pastry Boutique is thinking outside the box and inside the jar. Literally. Her new take on the cupcake is baked in glass jars and iced, ready to unseal and eat with a spoon.
Like traditional cupcakes, these come in popular flavors like red velvet, tres leches, strawberries and cream, German chocolate, lemon and coconut. Think a jar full of cupcake is a bit much for one sitting? They’ll stay fresh in the fridge for a week, and can also be frozen.
Interesting cupcakes aren’t the only thing that Rush does right. Inspired by Paris with a menu to match, its macaroons (crème centers sandwiched between crisp meringue in flavors like vanilla, pistachio, lavender, and raspberry), Lunettes (shortbread cookies with Raspberry jam) and Chausson Aux Pommes (apple turnovers) are also pretty sweet.
When news happens, Dallas Observer is there —
Your support strengthens our coverage.
We’re aiming to raise $30,000 by December 31, so we can continue covering what matters most to you. If the Dallas Observer matters to you, please take action and contribute today, so when news happens, our reporters can be there.
Rush Patisserie is located at 2901 Elm St. in the former Sweet Endings space in Deep Ellum. Online ordering is available at RushPatisserie.com.
