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While the art director of the Washington Post and Smithsonian magazine, Brian Noyes baked pies and breads on weekends in his Virginia Piedmont farmhouse and sold them out of an old red truck he bought from designer Tommy Hilfiger. When a New York Times story sent 57,000 people to his fledgling website overnight after receiving 24 hits the previous day, he left publishing to launch the Red Truck Bakery in a 1921 Esso filling station in Warrenton, Virginia.
The bakery now has two locations, ships thousands of baked goods nationwide, and has earned accolades from Barack Obama, Oprah Winfrey, Andrew Zimmern, and many national publications. Noyes trained at the Culinary Institute of America at Hyde Park, NY; L’Academie de Cuisine outside of Washington, DC; and King Arthur Flour in Norwich, Vermont. He is an adviser to the Jacques Pépin Foundation, and a member of the Southern Foodways Alliance and the James Beard Foundation. He is the author of the Red Truck Bakery Cookbook (Clarkson Potter, 2018).