When artist and baker Seraphim Smith was down east recently, he stepped into a bakery and was wafted away by the aroma of fresh baked bread and rosemary.

Let's check in with Seraphim as he takes us to Sugarloaf Island Bakery in Morehead City.

[lighthearted music] - So I bet you're wondering what I'm doing out here at four o'clock in the morning.

It's a bakery, and where there's a bakery, there's bread and cake and pastry.

But let's go back to that bread.

It's special because it's sourdough, and sourdoughs start with a starter, which is a collection of bacteria and wild yeast.

- Legend has it it's a 56-year-old sourdough starter.

Basically it came with the bakery when I purchased it about a year ago.

- [Seraphim] How often do you feed your starter?

- We feed the starter once a day every day.

- [Seraphim] So this is kind of like a pet for you all, a bakery pet.

- [Rachel] This is a bakery pet.

- [Seraphim] The starter, along with honey, butter, and other natural ingredients are combined in the mixer using the straight dough method.

Basically you just throw it all in and go.

The dough bulk ferments in the proofer until doubled in size.

It's then punched down, portioned, and rounded.

It relaxes in the bench rest stage, and is then formed and panned.

After a second rise, it is then baked.

- I use my thermometer.

I internally temp the bread.

As long as it's between about like 195 to 205, it should be done.

- [Seraphim] The loaves get their beautiful glow from being brushed with milk before baking.

- My husband and I have four girls.

When we dropped our youngest off at college, we decided we were gonna move to the beach, and when we did, I decided I kind of needed a new purpose.

So I bought a bakery about a year ago, and the rest is history.

[chuckles] - [Seraphim] Sugarloaf Island Bakery handmakes each of their pastries including danishes, cinnamon rolls, eclairs, turnovers, and croissants.

Selecting a special dessert is a piece of cake, or you might choose to order a whole custom cake.

The cakes aren't just beautiful, they taste incredible because they're made with real ingredients and, of course, a whole lot of love.

- The carrot cake's probably my favorite.

We just had it for the first time for Easter and my family loved it.

We also had the lemon blueberry cheesecake and we also had the Bailey's chocolate cake.

- [Seraphim] Now look, this is not your typical chocolate cake.

It's made with buttermilk and coffee and it's simply decadent.

And you know what?

I'm all right with that.

[lighthearted music] - This is our Bailey's Irish Cream cake.

It is chocolate cake surrounded by a Bailey's Irish Cream mousse, and it has our signature chocolate ganache on the top.

- I'm so excited to dig into a piece of their key lime pie.

And yes, Virginia, those are real vanilla bean flecks.

I can see why this is so popular.

It's delicious.

Perfectly sour, sweet, and creamy, I'll be taking some of this home.

Mm!

♪ Do do do do ♪ - I bought the bakery because I have a passion for baking.

I love to cook, I love to bake, and I love to feed people.

It's always fun watching someone's reaction, especially when something you made is incredible.

And I love that, I love making people happy with food.

♪ Do do ♪ ♪ Do do do ♪ - [Seraphim] Next time you're in Morehead City, make sure to stop at the bakery with the pink flag out front.

Love has a great flavor, and you'll find plenty of it here.

- Sugarloaf Island Bakery is located at 1002 Arendell Street in Morehead City, and they're open Tuesday through Saturday from 8 to 2.

You can reach them at 252-222-0443 or check out their Facebook page for more information.