We're proud as can be that our little rural bakery has been named one of DC's top 40 restaurants by Washington Post food critic Tom Sietsema. Read his annual Fall Dining Guide, "Tom's Top 40," by clicking here.

We’re a beloved rural bakery born in a farmhouse in Virginia’s Piedmont hunt country 50 miles west of Washington, D.C. After 25 years of art-directing national magazines, I followed my passion to open a bakery serving items that I like. We’re now three classically-trained bakers in a renovated 1921 Esso filling station in the heart of Old Town Warrenton. We’re receiving praise from The New York Times, Esquire, The Washington Post, Southern Living, Veranda, Washingtonian and Garden & Gun magazines for our unique items, including our double-chocolate moonshine cake (yep, good ol’ Virginny hooch from the next county). Many items can be shipped nationwide; click on "order online" above.

Visit us for breakfast pastries, sandwiches and soups using local produce, meats, eggs and dairy. In our pies and jams we use fresh seasonal fruit from nearby farms (never anything canned nor frozen). Enjoy our celebrated coffee at a communal table in our dining room; the table was made from a nearby barn set afire by General Philip Sheridan as he marched through the Shenandoah Valley. Parked outside is our namesake 1954 Ford F-100—I bought it from designer Tommy Hilfiger, who kept it on his farm. Come on in for a fill-up!
—Brian Noyes, owner and baker-in-chief

 The New York Times, Esquire, Southern Living and Garden & Gun swoon over the Red Truck Bakery!   { READ ALL ABOUT IT }