If ever there was a match made in baking heaven, then Meagan Benz and Shannon Roche are it. These entrepreneurial women, who opened their wholesale Crust Vegan Bakery three years ago, share parallel stories. They’ve both been vegans for a decade. Shannon grew up in rural Tennessee. She made the decision to drop out of grad school, where she was working on her Ph.D. in marine biochemistry, and opened a vegan bakery for an organic food market, Roots, in Maryland. At the same time, she also created her own vegan food blog, which served as a digital profile.