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"Brian Noyes has been lauded for his sweets—twice landing on The New York Times' annual roundup of favorite mail order gifts. And there's a reason: the guy knows how to bake."Virginia Living Magazine
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Brian Noyes, the former art director of several national magazines including Smithsonian, Preservation and House & Garden, pursued his passion of food and cooking with the launch of his Red Truck Bakery. After he moved to the nation’s capital to work for The Washington Post, Noyes and his buddy Dwight bought a small farm 50 miles west in the Virginia village of Orlean, planted fruit trees, and explored the Fauquier and Rappahannock countryside in a red 1954 Ford farm truck that Noyes bought from fashion designer Tommy Hilfiger.

Always looking for a creative outlet, Noyes started making jams at the farm on Saturdays, slapping a “Red Truck” label on the jars and selling them through local country stores. The enthusiasm of his customers led to baking, and soon Noyes was turning out dozens of loaves of breads, pies and pastries on Friday nights to meet the weekend demand. When he showed up in the old red truck early one Saturday to drop off baked goods and found the parking lot full of waiting customers—half an hour before the store opened—he knew he was heading down the right road. When The New York Times featured the Red Truck Bakery in its round-up of their 15 favorite food purveyors across the country two years in a row, epicureans elsewhere learned of the good things coming from his farmhouse kitchen.

Noyes has solid professional food training; he was twice a student at the prestigious Culinary Institute of America (the other CIA) in Hyde Park, NY studying café breads and pastries as well as artisan, hearth & specialty breads. Noyes was also a pastry arts student at the highly respected L’Academie de Cuisine outside of Washington, D.C. He was a student at the CIA’s extended Mexican cooking course in Oaxaca, Mexico, taught by renown American chef Rick Bayless, and completed an advanced bread course at King Arthur Flour in Norwich, Vermont.

The Red Truck Bakery is located in the northern Virginia Piedmont, close to area farmers and their organic and naturally-grown produce and dairy products (the bakery is a proud participant in the Piedmont Environmental Council's “Buy Fresh, Buy Local” campaign). In 2009, the Red Truck Bakery opened its first retail store and commercial kitchen in the heart of Old Town Warrenton in a renovated 1921 Esso filling station at Courthouse Square. Solid reviews from national publications soon followed, and now the Red Truck Bakery ships nationwide.

 

Awards


The Washington Post named the Red Truck Bakery one of DC's Top 40 Restaurants in their 2012 Dining Guide
Oprah's O Magazine named the Red Truck Bakery one of their "Best Online Grocery Sites"
Garden & Gun magazine honored us with their "Made in the South Awards": Red Truck Bakery's sweet potato/bourbon/pecan pie
Veranda magazine's "Most Beautiful Things Made in America": Red Truck Bakery's Meyer lemon cake
Washingtonian magazine's "Best Pumpkin Pie": Red Truck Bakery's caramel pumpkin pie beat out over 20 DC restaurants and bakeries
~ Voted "Best Bakery in Warrenton" every year since opening

See our press page for more honors and recognition from The New York Times, The Washington Post, Esquire, Southern Living, Garden & Gun and other publications

 

Red Truck Bakery & Market | 22 Waterloo Street at the Courthouse | Warrenton, Virginia 20186 | 540-347-2224 |
HOURS:  We're open Monday through Friday from 6:30 am to 5:00 pm; Saturdays 7:00 am to 4:00 pm; we're closed on Sundays.  We ship nationwide!