Chez Marie Pâtisserie – Charlotte, NC: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (704) 910-3013 to check today's hours. Know the hours? Send them to us.

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4732 Sharon Rd Ste M, Charlotte, NC 28210

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Address4732 Sharon Rd Ste M, Charlotte, NC 28210

Phone(704) 910-3013

StyleFrench bakery

CountyMecklenburg County

Time zoneEastern Time

From city center4.3 mi south

About Chez Marie Pâtisserie

Set at 4732 Sharon Rd Ste M (28210), Chez Marie Pâtisserie is a French bakery 4.3 mi south of the Charlotte city center.

Our Charlotte directory counts 216 bakeries in total, roughly one for every 4,368 residents. If you want to compare, Gigi's Cupcakes sits less than 0.1 mi from here.

We have not been able to confirm a full weekly schedule for Chez Marie Pâtisserie yet, so calling ahead at (704) 910-3013 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	French bakery
Bakeries in Charlotte	216
Nearest bakery	less than 0.1 mi

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What to order

Typical items at a French bakery like this one — the bakery's own selection may differ.

Full menu

Viennoiserie

Brioche à TêteFluted brioche with a little topknot, rich with eggs and butter, yielding a golden, faintly sweet crumb.
Croissant au BeurreAn all-butter croissant with a honeycombed interior, shattering crust, and deep caramelized color from a long, slow proof.
Pain au ChocolatCroissant dough rolled around two batons of dark chocolate, flaky and buttery with bittersweet pockets.
Croissant aux AmandesDay-old croissant soaked in syrup, filled and topped with almond cream and sliced almonds, then rebaked; dense, sweet, and crisp-edged.

Pain

Brioche NanterreA loaf of buttery brioche baked in a pan from several dough balls, ideal for toast or pain perdu.
Pain de SeigleRye bread with a dense, moist crumb and earthy sourness, traditionally served with oysters and salted butter.
Baguette TraditionMade only from flour, water, salt, and leaven, with a crackly crust, irregular holes, and a creamy, wheaty crumb.
Pain de CampagneA rustic country loaf blending white and whole-grain flours, leavened with levain for a thick crust and mild tang.

Pâtisserie

Paris-BrestA wheel of choux pastry split and filled with hazelnut praliné mousseline cream, scattered with toasted almonds.
Tarte aux FraisesCrisp pâte sucrée with vanilla crème pâtissière and glazed fresh strawberries arranged in tight rows.
OpéraThin almond sponge layers soaked in coffee syrup, alternated with coffee buttercream and ganache under a glossy chocolate glaze.
Tarte TatinUpside-down apple tart of butter-caramelized apples on a pastry base, deeply amber and soft-set, often served with crème fraîche.