MarieBette Cafe & Bakery
“Every day is a fresh start. That’s why we make fresh bread every day.”
Patrick Evans went to New York to be an artist, but it was in baking that he found a nourishing beauty. Co-founding MarieBette with his husband, Jason Becton, Evans now puts everyday artfulness into his pastries and sourdough. As a baker, he says, you get to make something beautiful every day. And it feeds people.
As a result, anything from MarieBette’s case is bound to delight. The bakery’s tantalizing selection of European-inspired pastries and sourdough are as delicate as they are satisfying. A host of sweet treats offer a broad variety of tastes, textures, and colors complimented by a selection of hearty, multigrain bread.
The slow-fermented sourdough loaves use Deep Roots flour as the base, highlighting the distinct and nuanced flavor of local grains. For a taste of that special flavor, try the house favorite, Virginia Sourdough. This loaf is fermented with Deep Roots Rye and finished with 5 grains, sunflower seeds, flax seeds, oatmeal, pumpkin, and sesame, for a nutty and crunchy bite.
Find out more about marieBette at http://www.mariebette.com/
Interested in using our flour in your kitchen? Find out more info on wholesale opportunities on our wholesale page or shop our online store