The owners and creators of MarieBette Café and Bakery want you to think of their shop in the Rose Hill neighborhood of Charlottesville as both a restaurant and a bakery.  But come on.  That’s not what we’re here for.  While we’re sure that the restaurant is nice for breakfast, lunch, and brunch, MarieBette is on this site because it’s a great bakery.  You can easily approach it as a bakery and coffee house.

MarieBette is the creation of Jason Becton and Patrick Evans.  They met at what was then the French Culinary Institute during their time in the world of New York restaurants.  Jason began his culinary career at the Four Seasons Hotel New York where he rotated through different roles in food and beverage — including a stop at l’Atelier de Jöel Robuchon — before becoming a chef at one of the hotel’s restaurants.  Time he spent in France gave him an appreciation of simple, seasonal ingredients elevated by technique to greatness.  Patrick went from culinary school to Blue Hill and 81 Restaurant in New York.  An interest in bread making took him to the artisan bakery Amy’s Bread, and then to Choc O Pain.  He runs the bakery side of MarieBette.

Jason and Patrick eventually combined their talents in Charlottesville when they opened MarieBette, which they named for their daughters, Marian and Betty.

Their approach to baking is ingredient driven.  The best ingredients — including full-fat butter — combined using time-proven methods and practices that yield their unique mix of both traditional and original pastries.  Nothing is pre-made or shipped in.  All of their pastry creations are made by hand each day.  While their focus is on sourcing ingredients locally, their end product is European-inspired fare.

MarieBette’s shop is nothing special.  It’s casual with a very basic decor to which both of Patrick’s parents have contributed.  But it’s comfortable enough that you can take your time and enjoy what comes out of Jason and Patrick’s ovens.