Baking cakes by the hundred is a monumental task, especially when each stands 10 layers tall.
First, the Smith Island Baking Co. outgrew the Maryland island that gave the dessert its name. The bakery moved to a former restaurant building in Crisfield on the mainland. But soon that, too, proved inadequate for the brisk pace of orders pouring in from across the country.
The company began its first full day of operations Monday, Nov. 21, at its biggest facility yet. The 13,000-square-foot headquarters resides in the former Riggin's Grocery store on Chesapeake Avenue, about seven blocks east of its old location.
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