Brian Noyes worked for years as an art director of several national publications. But he gave it up for a sweeter deal.
The owner & baker: Noyes graduated from California State University at Fullerton and worked as an art director for several national magazines, including Smithsonian and House & Garden, and at The Washington Post. At the small farm he bought in Virginia while working at The Post, Noyes started making jams, for fun, and selling them. He then turned to baking pies, cakes and other goods. Along the way, Noyes studied at the Culinary Institute of America (NY) to learn more before launching his company.
The company: Red Truck Bakery, started in 2009 in Warrenton, Va., in an old 1921 Esso filling station. The seasonal bakery is now based at its second location in Marshall.
The name: For the red 1954 Ford truck Noyes bought from designer Tommy Hilfiger, and used to deliver his jams and baked goods to local country stores.
What’s popular: The booze-infused cakes ($34) including: moonshine, bourbon, and rum cake. Also the gluten-free almond cake made with local amaretto.
Other favorites: Granola (three, 20-ounce bags, $44).
Claim to fame: President Obama, who liked the pies, saluted the company on National Pi Day (3.14/March 14) with a post on the White House website and Facebook page.
What’s next: The Red Truck Bakery Cookbook.
Where to buy: RedTruckBakery.com
