Brian Noyes

It started when John Wayne made me a tuna sandwich. And then I bought an old red truck from fashion designer Tommy Hilfiger for my farm. After 30 years as the art director of The Washington Post, and Smithsonian, Architecture and Preservation magazines, I ditched it all to open a rural bakery out in the Virginia Piedmont hunt country an hour west of DC, after training at the Culinary Institute of America and L'Academie de Cuisine. We're now getting a lot of attention from The New York Times, Garden & Gun, Esquire, Southern Living and many other publications. President Obama has a thing for our baking ("I love pies. That's not a state secret. And I can confirm that the Red Truck Bakery makes darn good pies."). We ship thousands of items nationwide each year from our southern bakery on Main Street in a tiny rural village; order at redtruckbakery.com. Did I mention double-chocolate moonshine cake with real Virginny hooch? Now out: The Red Truck Bakery Cookbook, and next is The Red Truck Bakery Farmhouse Cookbook (Clarkson Potter, August 2, 2022), based on the place the bakery started and full of comfort food (savory entrees, soups, stews, desserts and pastries) with ingredients from farmer's markets.