Nestled in an old ESSO station in Warrenton, Virginia, and along the charming main street of Marshall are the two outposts of The Red Truck Rural Bakery. With a mix of nostalgic comfort and fresh forward-mindedness, their cakes, breads, and pies are the joy of many a Washingtonian’s roadtrip west on Route 66. Established by Culinary Institute of America-trained Brian Noyes, formerly art director of The Washington Post, this off-the-beaten path gem has landed a spot on many a list of the best bakeries in America. And now its “vernacular” joys are available to the home cook. The Red Truck Bakery Cookbook (Clarkson Potter, $25) brings together many of the bakery’s most beloved Southern-twinged treats, along with evocative photographs, and stories from Noyes’s flavorful life.
The Red Truck Bakery Cookbook by Brian Noyes
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Published: Clarkson Potter - October 23rd, 2018