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Inside the Chesapeake Bakery Cranking Out 30,000 Smith Island Cakes a Year


Photograph by Lauren Bulbin
When most people look at a Smith Island cake, they see a delicious dessert. For Brian Murphy, founder of the Smith Island Baking Company, it’s a multilayered series of calculations. “I call myself the spreadsheet cowboy,” says Murphy, a former commodities trader who moved to his native Eastern Shore with his family after launching the business in 2009. “Everything’s a math problem.”
The bakery churns out 30,000 of its from-scratch cakes a year, as many as 250 a day. Each consists of eight layers, which means we can do math, too! that Smith Island cranks out some 240,000 cake tiers every 12 months. Much of the work is done by hand, a daily dance that Murphy describes as “ballet on wheels.” ....

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