Today we’d like to introduce you to Chanel Horne.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
My story has really come full circle. As a Cottage Food baker, I bake from home – my grandmother’s home, where my love for the kitchen began as a child. I spent many years at my grandparents feet, watching, learing and absorbing everything I could. I have always been close to my parents, but my relationship with my grandparents was special. I spent weekends with them in the kitchen.
As a naturally creative person, I have done it all. I would dive into something, learn everything I could, and then, like a true Pisces, I’d let the waves pull me in a different direction. When I was younger, poetry was my passion, so I’m a self published author. However, I’ve also done resin art, poured candles, made jewely, tutus and bows. I have even sold crocheted blankets. As far as careers, I have been a phlebomist, an EMT, a leasing agent, an administrative assistant in both healthcare and education, and even tried my hand at blogging. I’ve also been a doula, a meditation facilitator, and both a Healing Touch and Reiki Practioner. But even through all of those career changes, the kitchen was my favorite place.
Several years ago, I began cooking all of the holiday meals for my family, often making 15 different dishes by myself, with my mom as my sous chef. I can’t tell you how many people told me to start catering, open a food truck or a restuarant, and even a bakery. For some reason, it always felt like too big of an idea. I never thought I could afford formal training so I put it out of my mind. And then, when the pandemic began in 2020, I was spending more time in the kitchen, like most of us. Once again, it was my favorite place.
In the summer of 2022, I followed a friend’s advice and applied for a culinary program in Baltimore. You’ve also interviewed her, Davita Simms aka Chef Tre, from Foodgetstuffed. That was the push I needed. I remembered how much I wanted to be in the kitchen, how comforting it was. I’ve been obssessed with the Food Network since I was in elementary school, so I thought, “Why aren’t a chef? Of all the things I’ve done, why havent I done this yet?” So I did. I graduated and threw myself head first into all things culinary. Over the next couple of years, I worked in three bakeries, at a catering company and a non profit – all while still working a full time job. I was exhausted, but I was in love. And that’s when I started The Baked Lotus Cake House.
By the spring of 2024, I had lost my favorite person in the world, my paternal grandmother, after being her caretaker. I now live in her house. And I do all of my baking in that same kitchen that made me fall in love with food all those years ago. Being in her house, in her kitchen… it just feels right. And when it smells like she’s the one cooking, I know I’m doing a good job! And don’t get me wrong, my grandfather was also a beast in the kitchen! I miss them both terribly.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Honestly, the hardest part for me is not taking the leap to quit my full time job. I still have it. Even with me baking for 2 – 3 Farmer’s Markets every weekend, taking online orders, and taking on large events. It all comes down to security and health insurance. Although my bakery is doing well, I don’t think I’m ready to dive in 100% just yet. Everything I make goes right back into the business, so I need more funding, and grants. And health insurance as someone who is self employed is extremely expensive. I have a plan and I’ve been steadily working toward relying solely on my business. 2026 is going to be a banner year for The Baked Lotus Cake House.
Alright, so let’s switch gears a bit and talk business. What should we know?
Back in 2018, I was going through an awful divorce. One of my best friends started calling me Lotus. When I asked her why, she asked me, “Do you know how a lotus flower grows?” She reminded me that they take shape in dark, murky, muddy water and come out looking beautiful and perfect, like they hadn’t been through anything. The nickname stuck. By the time I ended up in a professional kitchen, I was being called Chef Lotus. Once my focus changed from catering to baking, The Baked Lotus Cake House was born.
I started as the Pound Cake Lady. Now, I’m the Cookie Lady. In the beginning, I sold mainly pound cakes at the holidays, but I wanted to do more. So, I started making Celebration Cakes for birthdays, baby showers and anniversaries. Every once in a while, I would make treats like rice krispy treats, brownies and cake pops. When I first started selling at the markets, I had too many offerings. I was trying to show everyone that I could do all the things. But, I quickly burned out. I realized that I had to streamline my offerings. Now, I sell deep dish cookies, pound cake slices, brownies and cake jars.
My goal is to always make to best version of whatever it is I’m selling. I want to be everyone’s favorite. Since I have always been focused on recipe testing and tweaking, I truly believe this is what sets me apart. I have more cookbooks than I can count, and I have about 25 color coded 3 ring binders with printed out recipes. They are all full of my notes and changes. You can compliment me on anything, but the compliments about my food will ALWAYS be my favorite! And I can tell you that my drive to perfect every recipe is what makes me the most proud.
I tell people, “I know my business is called The Baked Lotus Cake House but we are quickly becoming the Cookie House.” My cookies are selling out every weekend at the markets. I have 10 flavors in rotation and they are doing really well! I also bring my best selling Dubai Brownie and my best selling Spiced Black Rum Cake as well. Every weekend, my cookies outshine everything else I sell. Even though my Dubai and Rum Cake also sell out, I have so many regulars that come for my cookies every single weekend. When I don’t have them they are very sad LOL. My three best selling cookies are my Chocolate City Chunk (Sea Salted Chocolate,) Nana’s Favorite (Banana Pudding,) and my Love on U Street (Red Velvet Oreo.) Other popular flavors are PB on Penn Ave (Peanut Butter,) Lotus Luxe (Cookie Butter,) The Lucky Lobbyist (Lucky Charms,) and the newest flavor: Wild Blueberry Pop Tart. I make jam from scratch so I have more pop tart flavors in the works. My market cookies are 5 oz deep dish NY Style.
What makes you happy?
That’s easy. What makes me happy is my customers coming back to buy more cookies because they ran out! Everyone says they are going to be good and only eat half but they eat it all every single time LOL I also love when my customers send others to me or go out of their way to get to the market. For example, when my Saturday College Park customers also come to see me at Union Market in DC. Sometimes they just can’t wait until next weekend.
Pricing:
- 5 oz Deep Dish Cookies – $8 or 3 for $20
- 8.5 oz Dubai Brownies – $15 (Pistachios are crazy expensive lol)
- Variety Cake Jars – $12
- 7 oz Spiced Black Rum Cake slice – $10
- Other Variety 7 oz Pound Cake slices – $8 (Lemon, Cream Cheese, Chocolate etc) …… Other 8 oz brownies – $10 – $12 (Biscoff, Sea Salt Ganache, Peanut Butter)
Contact Info:
- Website: https://www.thebakedlotus.com
- Instagram: https://www.instagram.com/thebakedlotuscakehouse
- Facebook: https://www.facebook.com/TheBakedLotusCakeHouse
- Youtube: https://youtube.com/@thebakedlotuscakehouse
- Other: https://share.google/OBS4lqzKmQt4Ptr9P
