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 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.

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 and the new 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.