Another bakery that's in the eastern part of our state is getting a lot of attention, so we sent "North Carolina Weekend"'s own baker, Seraphim Smith to tell the story of Grounded and Baked.

[upbeat music] [train whistle blowing] - [Seraphim] I'm an artist, and not too long ago, I was in La Grange painting a mural for Recovery Together ENC.

It's an organization helping those with substance use disorder.

When I'm not painting, I love to bake and teach others how to make artisan bread.

So when I saw a bakery across the tracks from my mural, I just knew I have to check it out.

This family run sweet spot makes cookies, cheese biscuits, pies, and more, crafted the old-fashioned way.

And it's these donuts that have gotten me out of bed at three a.m.

The bakery is going to teach me how to make their classic pastry in trade for my cinnamon roll recipe and technique.

- It all started in my grandma's kitchen.

When I was growing up at Christmas, one of my favorite memories was going to her house.

She had a little backroom that was full of goodies that she had prepared for Christmas, and I fell in love with making sweets with my grandmother.

Then she was afraid that as she got older, that no one would carry on the tradition of the recipes she had worked so hard on, so she taught me how to make her cakes in her kitchen, and it just kind of blossomed from there.

Her favorite is the Hershey Bar cake.

She tells me exactly how she wants it, and it's exactly how she made it, so I get the joy of bringing back what she gave to me.

- [Seraphim] Now, about those donuts.

Grounded and Baked makes nearly 300 a day.

Once the dough is made, it is portioned, rolled, docked, and cut with a specialized rolling pin.

How did you learn how to make donuts?

- So, funny story.

Brad and I met when we were running together, and so during those long runs, you talk about everything and anything.

And one of the things was I had always said I wanted to own a donut shop, and mind you, I had never made a donut in my life.

So I called my friend, Gary Sasser, and said, "Would you teach me how to make donuts?"

So I became co-owner with Brad of the bakery, and here we are a year later, and never in a million years would I have thought that I would actually have a donut shop and a bakery.

- [Seraphim] The donuts are given a final rise in a steamy proofer.

They're then fried.

And that light-colored band?

It naturally occurs from floating on the surface of the oil.

Once out of the fryer, the donuts get coated in glistening white confectionary glaze.

Customers are eager to try the new cinnamon rolls slathered with real butter and cream cheese icing.

- Cinnabon good.

- Mm-hmm.

- Oh my god.

- That's good.

I can't wait to get to the heart of it.

- [Seraphim] I'm honored that my cinnamon rolls are now part of this bakery's story.

I know you, too, will savor the love and tradition baked into every treat at Grounded and Baked.

- Grounded and Baked is at 106, Railroad Street in La Grange, and they're open Tuesday through Saturday.

To grab your cookie, muffin, or pie, give them a call at 252-582-3500, or go online to GroundedAndBaked.com.