The perfect French croissant — in Dallas? FD Luxe has found it


Finding a proper French croissant outside of France is nearly impossible. Maybe it’s something about the water there, or the fact that French bakers often begin folding, turning and baking in the middle of the night, so that their pastries are perfectly fresh that morning. Whatever it is, the local search is over. No longer will I settle for mushy, bland, Starbucks-grade croissants: I’ll indulge only in those from Rush Patisserie in Oak Cliff. Rush’s owner, Samantha Rush, graduated from Le Cordon Bleu in Paris and clearly knows her stuff. Hers have all the qualities of a faultless croissant: They are small and boast such a flaky crust that it is impossible to bite into the doughy center without getting crumbs everywhere — a happy downside, in my book. They are made via the traditional French technique of folding layer upon layer of yeast dough over countless tablespoons of high-quality butter, a process that often begins, you guessed it, around 3 a.m. (FYI: As far as butter is concerned, Rush prefers the French brand Beurremont.) Because of the time-intensive preparation and baking processes, Rush Patisserie keeps irregular hours: It is open only on Fridays, Saturdays and Sundays, and for order pickups only (you must arrange your order at least 24 hours ahead) on Wednesdays and Thursdays. The good news? For weekday morning bliss, Rush’s croissants are carried at six locations throughout Dallas. I get my fix almost daily at Oak Lawn Coffee. It makes for a very bonne journée, indeed. Rush Patisserie, 1201 Eldorado Ave., 214-749-4040; Oak Lawn Coffee, 2720 Oak Lawn Ave., 214-219-5511; —Christina Geyer


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