Red Truck Bakery Cookbook

In 85 recipes straight from what Travel + Leisure called one of “America’s Best Small-Town Bakeries” Noyes draws inspiration from local ingredients, weaving them into breakfasts, sweet/savory pies, cookies, cakes, breads, and condiments. He shares secrets of biscuit-making (“the foundation of Southern baking”) and includes the recipe for his sweet potato pecan pie with bourbon, which President Obama praised on his Facebook page and The White House website.

While the art director of the Washington Post, Smithsonian, and Preservation magazines, 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 in one day, he left publishing behind 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 Oprah Winfrey, Barack Obama, and many national publications. Brian trained at the Culinary Institute of America in Hyde Park, NY; at the much-missed L’Academie de Cuisine near Washington, DC; at King Arthur Baking in Vermont; and with chef Rick Bayless at a former convent in Oaxaca, Mexico. He is an advisor 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 and the Red Truck Bakery Farmhouse Cookbook (Clarkson Potter/Penguin, August 2022). He has written for the Washington Post, Smithsonian, Preservation, Taste of the South, The Local Palate, Huffington Post, and Garden & Gun.

Important: Please add in an extra day for arrival due to unforeseen delays. If you need your order for a Friday or weekend, choose a Thursday delivery date, not Friday.