WMRA's April 2025 Books & Brews featured Brian Noyes, founder of the Red Truck Bakery and author of Red Truck Bakery Cookbook and The Red Truck Bakery Farmhouse Cookbook.
Our conversation took place Tuesday, April 8, 2025 at 7pm, live at Winchester Brew Works in Winchester, and is now available to watch on WMRA's Youtube Channel.
WMRA's Books & Brews is made possible thanks to our series sponsor, Gaines Group Architects. The Gaines Group has offices in Charlottesville and Harrisonburg.
About the Books
Red Truck Bakery Cookbook has 85 southern baking recipes for favorites like cookies, cakes, pies, and more - from breakfast to dessert. Full of fresh flavors, a sprinkle of homespun comfort, and a generous pinch of Americana, the recipes range from Southern classics like Flaky Buttermilk Biscuits and Mom’s Walnut Chews, to local favorites like the Shenandoah Apple Cake and Appalachian Pie with Ramps and Morels. Between the keepsake recipes are charming stories of the bakery’s provenance and 75 gorgeous photographs of evocative landscapes and drool-worthy delectables.
The Red Truck Bakery Farmhouse Cookbook features Brian’s favorite savory recipes and old-time classics from family, friends, and the bakery archives. This is the food that Brian cooks at home as well as for the bakery's thousands of customers nationwide—plus recipes for favorite Red Truck Bakery dishes that have not been shared before. From delightful lunch and dinner options like Potato & Pesto Flatbread, Corn Crab Cakes with Jalapeño Mayonnaise, Mid-July Tomato Pie, Pork Tenderloin with Rosemary and Blueberries, and Sweet Potato and Poblano Enchiladas, to knockout desserts like Lexington Bourbon Cake, Virginia Peanut Pie, and Caramel Cake with Pecans (which Garden & Gun magazine called "the perfect Southern dessert").
Nestled on Main Street among the apple orchards and rolling hills of rural Virginia, Red Truck Bakery is beloved for its small town feel and standout baked goods.
About the Author
Brian Noyes is the founder of the Red Truck Bakery. While working as an art director at The Washington Post, Smithsonian and other magazines, Brian trained at culinary schools (CIA in Hyde Park NY, L’Academie de Cuisine near DC, King Arthur Baking in Norwich VT) and left publishing to open a bakery in rural Virginia. In 2009, Brian launched The Red Truck Bakery in an old 1921 Esso filling station. Out front, he parked an old red truck (a 1954 Ford F-100), purchased from designer Tommy Hilfiger.
The Red Truck Bakery now has two locations (In Warrenton and Marshall, Virginia), ships thousands of items nationwide every year, and Brian has written two cookbooks. Red Truck Bakery Cookbook, which is in its fifth printing, and The Red Truck Bakery Farmhouse Cookbook.