What They’re Saying

We're proud as can be that our little rural bakery has been named one of DC's Top 40 Favorites by Washington Post food critic Tom Sietsema: “The Red Truck Bakery's fabulous rosemary-veined focaccia is a reminder that bread is half the art of a well-made sandwich. And the granola is awesome!”
~ Tom Sietsema, The Washington Post Annual Dining Guide: Tom's Top 40 Favorites     { MORE }

“One of the best online grocery sites: Fall in love with the Red Truck Bakery’s sour cream coffee cake, buttery rum cake, and quiches.”
~ O, The Oprah Magazine     { MORE }


“Picture-perfect apple pie, camera-ready rum cake and cover-worthy quiche—when your baker’s an art director, deliciousness comes by design. The Red Truck Bakery is a fab-meets-farm food-lover’s pit stop named for a cherry red 1954 Ford farm truck that baker-in-chief Brian Noyes, the former art director of Smithsonian and House & Garden magazines, bought from Tommy Hilfiger. Harvest wheat bread, gourmet granola, sour cream coffee cake made with locally sourced meats, produce and dairy make Red Truck a filling destination—fitting, since the new shop is housed in a renovated 1921 Esso station. Already trumpeted by The New York Times, Red Truck fill national mail-order deliveries by the red truckload and welcomes hungry road trippers to the Warrenton shop.”
~ DC Magazine


“Brian Noyes of Warrenton, Virginia’s Red Truck Bakery is on a mission to resurrect mincemeat pie, America’s most perplexing dessert. At one time mincemeat pie actually contained minced meat as a way of preserving protein without salting or smoking. But Noyes’s version is light and and fresh, made from local apples, currants, raisins, citrus zest, a good splash of top-shelf brandy, and just enough traditional suet to provide an undercurrent of meatiness. His flaky, handmade crust is sprinkled with bourbon-smoked sugar from Kentucky just before baking. Mission accomplished! ”
~ Esquire Magazine     { MORE }


Ours was voted "Best Pumpkin Pie" by judges at Washingtonian magazine, beating out over 20 DC restaurants and bakeries: “The best of these pumpkin pies is found about an hour’s drive out of DC at Red Truck Bakery. Owner Brian Noyes dreamed up the winning recipe. 'A lot of people dump in white sugar, but I cook up a caramel of sugar, water, and cream,' he explained. He also adds orange zest to brighten things up, so the pie has none of that flat quality that characterizes lesser pumpkin desserts. Of this hint of citrus, one of our tasters said: 'It could have been overpowering or distracting but wasn’t. Even as a pumpkin-pie-ambivalent person, I scarfed this.'”
~ Washingtonian Magazine     { MORE }


In an interview with the Milwaukee Journal, The Travel Channel’s Andrew Zimmern, celebrity brave food enthusiast, was asked what he eats at home: “For breakfast most mornings I have Greek yogurt with Red Truck Bakery granola--the BEST granola in North America.”
~ Andrew Zimmern in the Milwaukee Journal     { MORE }


We're number 20 on Veranda magazine’s list of The Most Beautiful Things Made in America: “Just one bite and it’s impossible not to crave the homemade goodies from Red Truck Bakery, located in the heart of Virginia’s Piedmont hunt country, 50 miles outside of Washington D.C.”
~ Veranda Magazine     { MORE }


“Made in the South Award Winner: Southern chefs across America will wish they’d thought of Sweet Potato Bourbon Pecan Pie, the latest recipe from sweets guru Brian Noyes at Red Truck Bakery in Warrenton, Virginia. A combination of two of the South’s iconic desserts, Noyes’s confection is made from equal parts Rappahannock County, Virginia, sweet potatoes and pecans mixed with cream, butter, eggs, bourbon-smoked sugar, and a splash of Weller bourbon. What does that all add up to? A very happy ending to any holiday meal.”
~ Garden & Gun Magazine      { MORE }


“The original Esso office remains the sales room, with an apothecary flavor inspired by a 1930s rural pharmacy. The two-car repair bays have been turned into an open kitchen and a dining area. On a typical day, county judges, fox hunters and maybe actor Robert Duvall will be sipping Red Truck coffee at the 12-foot table made of beams salvaged from a 19th-century Virginia barn. ”
~ The Washington Post     { MORE }


“Leave it to a baker in moonshine country to create a dessert that rivals the Kentucky bourbon ball. The Double Chocolate Moonshine Cake from Red Truck Bakery in Virginia is made with legal hooch and enough rich chocolate to give you a food buzz. ”
~ Garden & Gun Magazine     { MORE }


“Brian Noyes and his Red Truck Bakery packs a wallop with dark chocolate and 160-proof Virginia hooch. ”
~ Southern Living Magazine     { MORE }


“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     { MORE }


“Housed in a former Esso station in downtown Warrenton, the Red Truck Bakery exudes quirky charm with its communal table and country-contemporary look. Owner Brian Noyes takes a locavore approach, using eggs, chickens, produce, and cheeses from nearby farms. Don’t miss: Boozy Moonshine Double Chocolate cake and the smooth Counter Culture coffee. Those in the know call ahead to reserve favorite items before they sell out. And keep an eye out: actor Robert Duvall and his wife often stop by. ”
~ Washingtonian Magazine     { MORE }


“The Red Truck Bakery Double-Chocolate Moonshine Cake, an alcohol-soaked dessert that’s pretty much exactly what it sounds like, is available now. In short, it’s all that’s good and Southern wrapped inside of 9 inches of chocolate cake. When you bite in, you'll first taste a layer of crisp chocolate glaze. And beneath that, a thick layer of still more chocolate, before finally a hint of moonshine—yes, moonshine—kicks in.
~ UrbanDaddy      { MORE }


“Just about everything they make at this tiny shop turns to gold. Their latest bourbon cake is mellowed by their own root beer and cherry. An old favorite is their sweet potato & pecan pie: the crust is flaky and the filling has just the right amount of sweetness. ”—Marian Burros
~ Flavor Magazine     { MORE }


“It takes a courageous baker to tackle the much maligned mincemeat pie—and an even better one to keep it on the menu year-round. After reviving this typical holiday dish, Brian Noyes at Red Truck Bakery in Warrenton, Virginia, decided to make it his mission to restore the pie’s reputation. Light on the traditional spices, citrus, and meat, Noyes’s version is more sweet than savory and includes the flavors of local apples, raisins, suet (beef fat), and a splash of brandy baked into a flaky crust. But it’s the light topping of crunchy bourbon-smoked sugar that balances every bite. Who says the holidays have to end with the start of the New Year? ”
~ Garden & Gun Magazine     { MORE }


“Red Truck Bakery owner Brian Noyes is a perfect example of the kind of innovative person who adds reward to the general appreciation of all things culinary. The reward is chiefly for his customers, but there’s plenty of pleasure for Brian, too. Tommy Hilfiger, who sold Brian the red truck, should have taken payment in baked goods, because Brian is a master, and it’s not just cakes, cookies, pies and tarts. He makes knock-out soups, too. ”
~ New York Social Diary     { MORE }


“The Red Truck Bakery swears by fresh, local ingredients and has a penchant for authentic French pastries and home-style breads.”
~ Solutions at Home Magazine     { MORE }  


“Red Truck Bakery customers sometimes buy two loaves of focaccia because they inevitably start—then finish—eating one loaf while driving home.” 
~ Piedmont Virginian Magazine     { MORE }  


“ I think you’re crazy for being a baker instead of an art director!”
~ Connie O'Meara, Connie's Bakery, Cape Cod