I’ve made a half-baked (!) effort to locate Goodman gluten-free cupcakes ever since I first sampled them in December of 2017. I remember being impressed enough to write this about them. As time passes, I second guess myself and wonder if my judgment was swayed by the fact that I serendipitously had an interesting conversation with an insightful industry veteran I had never heard of.
Left to my own devices, I’m unlikely to choose gluten-free baked goods voluntarily. If I’m researching something, I’ll willingly try them, but they tend to disappoint. Not these Goodman cupcakes. Or so I recalled.
They are theoretically sold in a supermarket chain in my area. Whenever I went to the store for another reason, I’d usually look for them in vain. I’d find no Goodman products of any kind or maybe a package of cookies.
It took more than 18 months of casual effort, but I stumbled across the cupcakes in a store in last month.
Memory serves. They are as good as I recall. To say so challenges my core beliefs in the supremacy of fresh baked goods. Yes, fresh baked is better. Goodman cupcakes are shipped frozen. On face value, they should be below my standards. I’m suffering from cognitive dissonance to cheer them.
My high appraisal puts me in good company. The vanilla cupcakes won the ChefsBest Excellence Award last month.
The cupcakes deserve this recognition.
Andrea Adleman | Cupcakologist 