For many college students, the COVID-19 pandemic was a struggle to get through both personally and professionally. While things were certainly tough, Howard University's Chanice McClover-Lee used her time to start a business. McClover-Lee started her bakery imprint, Baked By Chance, by selling cookies and custom cakes at local food markets in South Florida. As her business continues to grow, McClover-Lee plans on taking Baked By Chance to Washington, D.C. The Howard University student plans on opening a location in the city's Brookland neighborhood.
“In March 2020, hundreds of millions of people were stuck in the house [in] a global quarantine. So, what did then 17-year-old me decide to do with my spare time? I got in the kitchen and [started] baking," McClover-Lee told VegOut.
"After one bake sale, the overwhelmingly positive community response led to the creation of Baked by Chanice. It is Baked by Chanice’s goal to transform the meaning and perception of what vegan can taste like for all customers, one soft and crispy cookie—or moist and fluffy cake—at a time!”
Baked By Chance offers a variety of cookie flavors including s'mores, red velvet cheesecake, chocolate chip coconut walnut and birthday cake. Adding on, the budding vegan bakery sells vanilla, chocolate, confetti, red velvet, lemon, carrot and coconut cupcakes.
McClover-Lee plans to open her Washington, D.C. location on May 22. For those in Florida or any of the other 49 states, Baked By Chance ships products to consumers around the country. In the fall, she plans to return to campus for her first semester at Howard University post-pandemic.
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