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Brian Noyes, the former art director of several national magazines including Smithsonian, Preservation and House & Garden, has 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 the Village Green, the local upscale gift and antiques store. The encouragement of store owner Sandy Gilliam and 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 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. And when the 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 has completed an advanced 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). We've opened our first retail store and commercial kitchen in the heart of Old Town Warrenton, housed in a renovated 1921 Esso filling station at Courthouse Square: come see us at 22 Waterloo Street in Old Town Warrenton (540-347-2224). We’ll soon be delivering to other locations throughout Fauquier and Rappahannock counties. We accept special orders with 48 hours’ notice and offer many goods for online ordering, with shipping nationwide via second-day delivery.

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