Pot Luck

More Junk from Whole Foods

"We sell a bunch of junk," Whole Foods founder John Mackey told the Wall Street Journal when he announced the new focus on health foods that's supposed to be taking place at Whole Foods this fall. Mackey hopes to stop the decline in the sales of beans, nuts and whole grains, which is down from 15 percent of Whole Foods total sales to something like 1 percent. Mackey wouldn't promise that Whole Foods will stop selling junk like candy, cookies and other unhealthy foods, however. So it should come as no surprise that Whole Foods is preparing to enter the Space City cupcake race this week.

I got a sneak preview of the new baked goods. The Whole Foods cupcakes I sampled were so rich, I could barely finish one. They reminded me of the Hostess Cupcakes with the creamy center and the chocolate icing I used to get in my lunchbox -- only more organic. There is a Key lime cupcake, which is filled with Key lime pie filling and topped with lime icing; a PB&J cupcake, which is injected with 365 Organic Mixed Berry Conserve and iced with peanut butter; and a fudge-filled cupcake stuffed with chocolate ganache, topped with vanilla icing and then dipped in chocolate ganache.

You can feel good while eating this junk -- the cupcakes are baked by the Whole Foods Bakehouse using cage-free eggs, hormone-free butter, and unbleached and unbromated flours. They contain no corn syrups or sugars but are instead sweetened with pure sugar cane juice. A package of six goes for six bucks, which sounds pricey until you compare it to the three dollars a cupcake they charge at Houston shops like Sugarbabies and Crave.

KEEP THE HOUSTON PRESS FREE... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Robb Walsh
Contact: Robb Walsh