Husband-wife team Peter Cooper and Elizabeth Harrison, along with fellow Texas native Brad Dorsey, opened their first Crave Cupcakes location in 2008, touting picture-perfect treats and a sleek space in Houston’s Uptown Park. Today, the trio has two locations, including a West University-set outpost, which opened in fall 2010.
The company’s prep process begins at 5 a.m., daily, with pure Madagascar Bourbon vanilla, European chocolates, locally-sourced dairy and seasonal fruit from Napa Valley. By 8 a.m., customers are already filling the airy shop in search of fresh coffee and breakfast cupcakes like apple streusel, lemon poppy seed and maple walnut.
Soon though, the attention turns to Crave’s daily-changing cupcake line-up, all of which are made in small batches throughout the day, without preservatives and hydrogenated oils. (Our money is on the moist and delicious red velvet with cream cheese frosting.) For a look at today’s menu line-up or to place an order, visit Crave’s website.