Trained in southern cooking by his Hendersonville, North Carolina, grandmother, Brian Noyes studied baking at the Culinary Institute of America while following his first career in publishing. While the art director of the Washington Post, Preservation and Smithsonian 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 to launch the Red Truck Bakery in a 1921 Esso filling station in Warrenton, Virginia. The bakery now has two locations (the second a restored pharmacy and Masonic lodge), 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. His new "Red Truck Bakery Cookbook" was published in October 2018 by Clarkson Potter / Penguin Random House.